Nigella Rhubarb Flapjacks Recipe
Nigella Rhubarb Flapjacks are a version of the classic British oat bars, made with a layer of stewed rhubarb sandwiched between two layers of buttery, golden oats. The tart rhubarb contrasts beautifully with the sweet and chewy flapjack base, creating a treat that’s perfect for those who love a combination of sweet and tangy flavors.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
For the Rhubarb Filling:
- Rhubarb (300g, chopped): Provides the tart, fruity filling.
- Caster sugar (75g): Sweetens the rhubarb without overpowering its natural tartness.
- Water (2 tablespoons): Helps the rhubarb break down and stew.
For the Flapjack Base and Topping:
- Rolled oats (250g): The main ingredient for the flapjack, providing a chewy texture.
- Butter (150g): Adds richness and helps bind the oats.
- Golden syrup (100g): Sweetens the flapjack and gives it a sticky texture.
- Soft brown sugar (100g): Adds sweetness and depth of flavor.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 20cm x 20cm baking tin with parchment paper.
Step 2: Prepare the Rhubarb Filling
- Place the chopped rhubarb, caster sugar, and water in a saucepan over medium heat. Stir occasionally and let the rhubarb cook down for about 10-12 minutes, or until it softens into a compote-like consistency.
- Once the rhubarb has softened, remove it from the heat and set it aside to cool slightly.
Step 3: Make the Flapjack Mixture
- In a large saucepan, melt the butter, golden syrup, and brown sugar over low heat, stirring constantly until the mixture is smooth and combined.
- Remove the saucepan from the heat and stir in the rolled oats, making sure they are fully coated with the butter and syrup mixture.
Step 4: Assemble the Flapjacks
- Spread half of the oat mixture evenly into the bottom of the prepared baking tin, pressing it down firmly with the back of a spoon or spatula.
- Spoon the stewed rhubarb over the base layer, spreading it out evenly to cover the oats.
- Add the remaining oat mixture on top of the rhubarb, spreading it gently and pressing it down to create a solid layer.
Step 5: Bake the Flapjacks
- Bake the flapjacks in the preheated oven for 25-30 minutes, or until the top is golden brown and crisp.
- Remove from the oven and allow the flapjacks to cool in the tin before cutting into squares or bars.
Step 6: Serve
- Once cooled, slice the flapjacks into squares or bars and serve as a snack or dessert. Enjoy them on their own, or with a dollop of yogurt or custard for added indulgence.