I’ll be honest — I didn’t grow up loving rhubarb. It always seemed like a vegetable pretending to be a fruit. But then I made these flapjacks. Sticky. Sharp. Buttery. Just the right chew. Suddenly I got it. Rhubarb doesn’t need to be sweetened into oblivion — it just needs a good stage to shine on. Oats and syrup? Absolute spotlight.
These are the kind of bars you cut into squares and “just have a nibble” of, then find yourself leaning over the tin with a fork, straight out the tray. No regrets. Great with tea, divine with a dollop of yogurt, and honestly… not bad for breakfast either. No judgement here.
Why You’ll Love It
- That perfect combo of sweet and tangy (hello rhubarb and honey!)
- Oaty, chewy, golden corners — deeply satisfying
- Smells like a hug while it bakes (ginger and orange, come on)
- Freezer-friendly and travels well (picnic bars, sorted)
- Dead simple. No mixer. One saucepan. One tray.
- Tastes better on day two, if they last that long
Ingredients
- 250g butter
- 200g demerara sugar
- 25g golden caster sugar
- 2 tbsp runny honey
- 375g porridge oats
- Pinch of salt
- 2 tsp ground ginger
For the rhubarb layer:
- 250g forced rhubarb, chopped into 1cm pieces
- 1 tbsp runny honey
- 1 orange, zest and juice
How to Make It
Get the rhubarb going:
Chuck the rhubarb, orange juice + zest, and honey into a wide saucepan. Simmer gently for 3–5 minutes — just until the edges soften. No rough stirring, please! You want soft chunks, not rhubarb jam.
Melt your sticky stuff:
In a separate saucepan, melt butter, both sugars, and honey over low heat. It’ll look a bit grainy — that’s fine. Demerara’s a rebel.
Mix the dry bits:
In a big bowl, toss together oats, salt, and ginger. Pour in the melted butter-sugar mixture and stir until it all glistens.
Press and layer:
Line a 30x20cm baking tin (or something close) with parchment. Press in half the oat mixture. Use your hands or the back of a spoon. Scatter the rhubarb evenly over the base. Top with the remaining oats. Press down again gently.
Bake to golden glory:
Into a preheated oven (180°C / 160°C fan / 350°F) for 20 minutes or so. Edges should be golden, top lightly toasted. Don’t overdo it or you’ll lose the chew.
Cool it down:
Let it cool in the tin. Fully. It firms up as it rests — don’t rush the slice unless you’re cool with crumble.
Slice and snack:
Cut into squares, bars, wedges, whatever shape feels right. Store in a tin or eat warm with ice cream. Your call.
Common Mistakes and How to Dodge Them
Why did mine fall apart?
You probably sliced it too soon — let it cool fully in the tin first. Pressing the layers down helps too.
Why is my flapjack dry?
Overbaked, most likely. You want golden, not brown. Remember they keep cooking a smidge after you pull them out.
My rhubarb turned to mush! What gives?
Too much stirring. Just swirl gently and pull it off the heat once softened.
Can I skip the ginger?
Sure — but it does bring a lovely warmth that balances the tart rhubarb. Try cinnamon if you’re not a ginger fan.
Storage and Reheating
- Room Temp: Keeps well in an airtight tin for 5–7 days.
- Fridge: Good for about a week — slightly firmer texture.
- Freezer: Freeze individually wrapped squares for up to a month. Let thaw overnight.
- To Reheat: Microwave for 15 seconds for that just-baked feel, or warm in the oven for a slight crisp on the edges.
Frequently Asked Questions
Can I use frozen rhubarb?
Absolutely. Just thaw and drain off any excess liquid before simmering.
Can I use golden syrup instead of honey?
Yes! It’ll give a deeper toffee flavour. Totally fair game.
What’s the best oats to use?
Porridge oats or rolled oats work best. Avoid instant — they get a bit mushy.
Can I add nuts or seeds?
Oh go for it. Chopped walnuts, almonds, sunflower seeds — all lovely.
Nutrition Facts (Per Serving)
- Calories: 228
- Fat: 10.1g
- Carbs: 31.3g
- Sugar: 14g
- Fibre: 1.6g
- Protein: 3.2g
- Sodium: 0mg
Try More Nigella Recipes:
Nigella Rhubarb Flapjacks Recipe
Description
Golden flapjacks layered with soft rhubarb, bright orange, and warm ginger — chewy, crumbly, sweet-sour joy in every bite.
Ingredients
For the rhubarb:
Instructions
- Gently cook rhubarb, orange juice/zest, and honey for 3–5 mins. Don’t stir too much.
- Melt butter, sugars, and honey in another pan until just combined.
- Stir oats, salt, and ginger in a bowl. Add melted mix and combine.
- Press half into a lined 30x20cm tin. Layer rhubarb on top. Add rest of oats.
- Press gently and bake at 180°C (160°C fan) for 20 minutes.
- Cool completely in the tin before slicing.
Notes
- Don’t overbake or they’ll go dry and hard.
- Let cool fully before slicing to keep the squares neat.
- Swap honey for golden syrup for a richer finish.
- Try adding chopped walnuts or flaked almonds for crunch.