Ingredients:

  • 2 cups (200g) rolled oats
  • 1 cup (140g) all-purpose flour
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup (120ml) unsalted butter, melted
  • 1/4 cup (60ml) golden syrup or honey
  • 1 teaspoon (5g) baking powder
  • 1/4 teaspoon (1g) salt
  • 2 cups (250g) rhubarb, chopped into small pieces
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15ml) lemon juice

Instructions:

  1. In a saucepan, combine chopped rhubarb, granulated sugar, and lemon juice. Cook over medium heat until rhubarb softens (about 5 minutes). Set aside to cool.
  2. Preheat oven to 350°F (175°C). Grease and line the baking dish with parchment paper.
  3. In a mixing bowl, combine rolled oats, flour, brown sugar, baking powder, and salt. Add melted butter and golden syrup; mix until well combined.
  4. Press half of the flapjack mixture into the bottom of the prepared baking dish. Spread the rhubarb filling evenly over the first layer. Crumble the remaining flapjack mixture on top of the rhubarb.
  5. Bake in the preheated oven for 25-30 minutes, or until golden brown. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  6. Once cooled, cut into squares or bars. Enjoy!