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Brown Butter, Vanilla and Rhubarb Flapjacks

Brown Butter, Vanilla and Rhubarb Flapjacks

By OcadoLifePublished on 21 December 2023Tart rhubarb cuts through the sweetness of the treacle-coated oats in these Brown Butter, Vanilla and Rhubarb Flapjacks from food writer Rosie Birkett – they’re just the thing to get you through those final furlongs. For a change, try a fragrant heather honey in place of the golden syrup and swap the rhubarb for whatever’s in season – plums or apples work well. Looking for more sweet traybake recipes? Look no further.
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Time and servings

35 minsTotal time
10 minsPrep time
25 minsCooking time

Ingredients

  • 150g rhubarb, cut into 3 cm pieces
  • 2 tbsp cloudy apple juice
  • 3 tbsp caster sugar
  • 1 cardamom pod, crushed
  • 1 vanilla pod, split, or 1 tsp vanilla extract
  • 150g unsalted butter
  • 120g light muscovado sugar
  • 3 tbsp golden syrup
  • 300g jumbo oats

Method

  • Step 1

    Preheat the oven to 190°C/170°C fan/gas 5 and line a 26cm x 20cm baking tin with baking paper.

  • Step 2

    Put the rhubarb in a pan with the apple juice, caster sugar and cardamom pod and scrape in the vanilla seeds or add the vanilla extract. Cook over a medium-high heat for 5-6 mins, until the liquid has evaporated and the rhubarb has broken down into a smooth compote. Scrape into a bowl; discard the cardamom pod.

  • Step 3

    Wipe out the pan, then add the butter and melt over a medium heat. Continue to cook the butter, swirling the pan occasionally, until it has bubbled up and died back, and the milk solids are browning and smelling nutty.

  • Step 4

    Immediately add the muscovado sugar and golden syrup; stir to combine for a couple of mins, melting the sugar slightly. Remove the pan from the heat and add the oats with a pinch of salt, stirring until they’re well coated.

  • Step 5

    Scoop half the mixture into the baking tin and smooth into an even layer with the back of a spoon. Dot over the rhubarb compote and spread to coat the oats, then top with the rest of the oats and press down evenly with the back of a spoon. Bake for 15-20 mins, until deeply golden, then leave to cool and set for at least 20 mins. Cut into 12 flapjacks. Store in an airtight container for up to 5 days.