Nigella’s Rhubarb Flapjacks are made with rhubarb, granulated sugar, rolled oats, muscovado sugar, golden syrup, butter, and vanilla extract creating a chewy yet crisp treat that’s ready in just 45 minutes!
Try More Nigella Lawson Recipes:
🧡 Why You’ll Love This Rhubarb Flapjacks Recipe:
- Unique Flavor Fusion: The tangy rhubarb pairs harmoniously with the rich sweetness of the oats, creating a flavor profile that’s both refreshing and indulgent.
- Textural Delight: With a soft, chewy interior and a crisp, golden crust, these flapjacks offer a satisfying contrast of textures in every bite.
- Versatile Treat: Perfect for breakfast, snacking, or dessert, these flapjacks cater to any occasion, whether enjoyed on the go.
- Simple Yet Sophisticated: Easy to make with everyday pantry staples, this recipe elevates humble ingredients into a gourmet delight, impressing guests and families alike.
❓ What Is Nigella’s Rhubarb Flapjacks Recipe?
Nigella’s Rhubarb Flapjacks Recipe combines rhubarb, granulated sugar, rolled oats, muscovado sugar, golden syrup, butter, and vanilla extract, baked to golden perfection.
🧈 Nigella Rhubarb Flapjacks Ingredients
- 300 g rhubarb chopped
- 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 Nigella Rhubarb Flapjacks
- In a saucepan, combine the rhubarb, granulated sugar, and a little water. Gently cook for 5 to 10 minutes, or until the rhubarb softens, but some chunks are still visible.
- Melt the butter, golden syrup, vanilla essence, muscovado sugar, and butter in a large bowl for 2 minutes in the microwave.
- Toss the oats with the sugar and butter in another bowl. Mix thoroughly.
- In a square baking tin, line the base with baking paper and spread two-thirds of the oat mixture. Firmly press down.
- Put the cooled rhubarb mixture on top of the oats, and then add the last third of the oat mixture on top, pressing it down again firmly.
- Bake for 35 minutes at 180°C (350°F) or until the top is golden.
- Take it out of the oven and let it cool. Since the flapjacks will get harder as they cool, cut them into nine pieces while they are still warm, let them cool in the tray, and then take them out and pull them apart when they are cold.
💭 Recipe Tips
- Ensure the rhubarb mixture is cooled before layering it onto the oats to prevent the oats from becoming soggy.
- Press down firmly when layering the oats to ensure the flapjacks hold together well after baking.
- For a variation, consider adding a sprinkle of chopped nuts or seeds to the oat mixture for added crunch and nutrition.
- Experiment with different fruits such as strawberries or apples for a seasonal twist on this recipe.
🍯 What To Serve With Rhubarb Flapjacks?
Serve Rhubarb Flapjacks with a dollop of Greek yogurt, a drizzle of honey or caramel sauce, a scoop of strawberry ice cream, and a glass of fresh lemonade.
🎚 How To Store Leftovers Rhubarb Flapjacks?
- At Room Temperature: Store leftover rhubarb flapjacks in a suitable bag for up to 2 days.
- In The Fridge: Refrigerate leftover rhubarb flapjacks in an airtight container for up to 5 days.
- In The Freezer: Freeze individually wrapped leftover rhubarb flapjacks for up to 1 month.
🥵 How To Reheat Leftovers Rhubarb Flapjacks?
- In The Oven: Reheat leftover rhubarb flapjacks in a baking tray in a preheated oven at 180°C (350°F) for 5 to 10 minutes until warmed through.
- In The Microwave: Warm leftover rhubarb flapjacks in a microwave-safe plate on high for 20 to 30 seconds per flapjack until heated.
- In The Air Fryer: Heat leftover rhubarb flapjacks in an air fryer basket at 160°C (320°F) for 3 to 5 minutes until warmed and crispy.
FAQs
What happens if you put too much syrup in rhubarb flapjacks?
Excess syrup in rhubarb flapjacks can lead to a stickier and denser texture, making them harder to bite through.
Why do my rhubarb flapjacks stick to the tin?
Your rhubarb flapjacks may stick to the tin if they’re overcooked or if the tin wasn’t properly greased.
Should rhubarb flapjacks be soft when cooked?
Yes, rhubarb flapjacks should be golden-brown on top with a soft and chewy middle when cooked to perfection.
Why do my rhubarb flapjacks fall apart?
Your rhubarb flapjacks may fall apart if not cooled fully before cutting, as they need time to set and firm up.
Try More Nigella Lawson Recipes:
Nigella Rhubarb Flapjacks Nutrition Facts
Amount Per Serving
- Calories 207
- Total Fat 11.2g
- Saturated Fat 6.622g
- Cholesterol 27mg
- Potassium 67mg
- Carbohydrates 25.38g
- Fiber 1.6g
- Sugar 12.64g
- Protein 2.6g
Nigella Rhubarb Flapjacks Recipe
Description
Nigella’s Rhubarb Flapjacks are made with rhubarb, granulated sugar, rolled oats, muscovado sugar, golden syrup, butter, and vanilla extract creating a chewy yet crisp treat that’s ready in just 45 minutes!
Ingredients
Instructions
- In a saucepan, combine the rhubarb, granulated sugar, and a little water. Gently cook for 5 to 10 minutes, or until the rhubarb softens, but some chunks are still visible.
- Melt the butter, golden syrup, vanilla essence, muscovado sugar, and butter in a large bowl for 2 minutes in the microwave.
- Toss the oats with the sugar and butter in another bowl. Mix thoroughly.
- In a square baking tin, line the base with baking paper and spread two-thirds of the oat mixture. Firmly press down.
- Put the cooled rhubarb mixture on top of the oats, and then add the last third of the oat mixture on top, pressing it down again firmly.
- Bake for 35 minutes at 180°C (350°F) or until the top is golden.
- Take it out of the oven and let it cool. Since the flapjacks will get harder as they cool, cut them into nine pieces while they are still warm, let them cool in the tray, and then take them out and pull them apart when they are cold.
Notes
- Ensure the rhubarb mixture is cooled before layering it onto the oats to prevent the oats from becoming soggy.
Press down firmly when layering the oats to ensure the flapjacks hold together well after baking.
For a variation, consider adding a sprinkle of chopped nuts or seeds to the oat mixture for added crunch and nutrition.
Experiment with different fruits such as strawberries or apples for a seasonal twist on this recipe.