Nigella Rhubarb Flapjacks Recipe

these rhubarb flapjacks are sweet, chewy, and full of fruity flavor. they’re made with buttery oats and soft cooked rhubarb, layered together and baked until golden. an easy treat for breakfast, snacking, or dessert—no fancy steps or tools needed.

Ingredients Needed:

• 300 g rhubarb
• 50 g granulated sugar
• 250 g rolled oats
• 100 g muscovado sugar
• 4 tbsp golden syrup
• 125 g butter
• 1 tsp vanilla extract

How To Make Rhubarb Flapjacks Recipe?

1. Cook the rhubarb: place the rhubarb and granulated sugar in a saucepan with a splash of water. Cook on low heat for 5–10 minutes until the rhubarb softens but some pieces are still chunky.
2. Melt the wet ingredients: put the muscovado sugar, golden syrup, vanilla extract, and butter in a large mixing bowl. Microwave for about 2 minutes until everything melts and mixes well.
3. Mix with oats: add the oats into another bowl. Pour the warm butter mixture over the oats and stir until fully combined.
4. Layer the flapjacks: Line a 9×9 silicone or baking tin with parchment paper. Press two-thirds of the oat mix into the bottom and flatten it.
5. Add rhubarb and top layer: Spread the cooled rhubarb over the oat layer, then add the rest of the oats on top and press down again.
6. Bake: Bake at 180℃ for 35 minutes until the top is golden brown.
7. Cool and slice: remove from the oven and let cool. While still a bit warm, slice into 9 squares. Leave to cool fully in the tray before removing.

Recipe Tips:

• Use fresh rhubarb, not frozen: frozen rhubarb releases too much water while cooking, which can make the flapjacks soggy.
• Don’t skip cooling the rhubarb: spreading hot rhubarb on the oat base can melt it and ruin the layers. Let it cool first.
• Press the oat layers firmly: use the back of a spoon or spatula to press each layer down tightly. This helps the flapjacks hold together after baking.
• Watch the oven in the last 5 minutes: every oven is different. If the top starts to look too dark, take them out early to avoid burning.
• Cut while warm, not cold: slice into squares while the flapjacks are still a little warm. Once they cool completely, they firm up and can break when cut.

How To Store Leftovers?

• Refrigerate: First, let the leftover rhubarb flapjacks cool to room temperature. Once cooled, place them in an airtight container and keep them in the fridge for up to 1 week. This helps them stay firm and fresh.
• Freeze: Let the flapjacks cool completely, then wrap each piece in baking paper and place them in a freezer-safe bag or container. Freeze for up to 2 months.

Nutrition Facts:

• Calories: 270 kcal
• Total Fat: 11 g
• Saturated Fat: 6 g
• Cholesterol: 25 mg
• Sodium: 50 mg
• Potassium: 150 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 3 g
• Sugars: 20 g
• Protein: 3 g

Try More Nigella Lawson Recipes:

• Nigella Dorset Apple Cake Recipe
• Nigella Blueberry Muffins Recipe

Nigella Rhubarb Flapjacks Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

9

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

270

kcal

these rhubarb flapjacks are sweet, chewy, and full of fruity flavor. they’re made with buttery oats and soft cooked rhubarb, layered together and baked until golden. an easy treat for breakfast, snacking, or dessert—no fancy steps or tools needed.

Ingredients

• 300 g rhubarb

• 50 g granulated sugar

• 250 g rolled oats

• 100 g muscovado sugar

• 4 tbsp golden syrup

• 125 g butter

• 1 tsp vanilla extract

Directions

• Cook the rhubarb: place the rhubarb and granulated sugar in a saucepan with a splash of water. Cook on low heat for 5–10 minutes until the rhubarb softens but some pieces are still chunky.
• Melt the wet ingredients: put the muscovado sugar, golden syrup, vanilla extract, and butter in a large mixing bowl. Microwave for about 2 minutes until everything melts and mixes well.
• Mix with oats: add the oats into another bowl. Pour the warm butter mixture over the oats and stir until fully combined.
• Layer the flapjacks: Line a 9×9 silicone or baking tin with parchment paper. Press two-thirds of the oat mix into the bottom and flatten it.
• Add rhubarb and top layer: Spread the cooled rhubarb over the oat layer, then add the rest of the oats on top and press down again.
• Bake: Bake at 180℃ for 35 minutes until the top is golden brown.
• Cool and slice: remove from the oven and let cool. While still a bit warm, slice into 9 squares. Leave to cool fully in the tray before removing.

Notes

• Use fresh rhubarb, not frozen: frozen rhubarb releases too much water while cooking, which can make the flapjacks soggy.
• Don’t skip cooling the rhubarb: spreading hot rhubarb on the oat base can melt it and ruin the layers. Let it cool first.
• Press the oat layers firmly: use the back of a spoon or spatula to press each layer down tightly. This helps the flapjacks hold together after baking.
• Watch the oven in the last 5 minutes: every oven is different. If the top starts to look too dark, take them out early to avoid burning.
• Cut while warm, not cold: slice into squares while the flapjacks are still a little warm. Once they cool completely, they firm up and can break when cut.