Ahoy Portsoy! This delicious rhubarb crumble bar recipe was made for Hamlyns of Scotland for the online Portsoy Traditional Boat Festival. They are so delicious and the perfect way to use up any seasonal rhubarb.
These bars are made with an oaty crumble base using the lovely Hamlyns oats and are topped with a delicious rhubarb puree and crumble topping with chopped pecans on the top.
This recipe was created for Hamlyns of Scotland https://hamlynsoats.co.uk/product/hamlyns-scottish-oatmeal/ for the Scottish Traditional Boat Festival. If you missed it at the festival weekend you can catch the full recipe below. These bars are so easy to make and make a delicious treat.
If you like the sound of these bars you may also enjoy serving them up with some of my other delicious treats. Some of my favourite traditional Scottish treats are the delicious traditional Scottish steamed strawberry sponge. I also love the Scottish scones three ways recipe video. These scones would go lovely on a cake spread with the oat bars.
Disclaimer *This recipe contains gifted promotional products (as always all opinions and delicious recipes are my own )
These lovely bars were made with oats from Hamlyns of Scotland, you can find out more about their lovely Scottish food products here – https://hamlynsoats.co.uk/ and if you have never heard of the Scottish Traditional Boat Festival then check it out here – https://stbfportsoy.org It seriously is one of the best Summer events in the North East of Scotland. There are so many things to do there and lots of delicious food and drink to sample while listening to some awesome music. We would typically spend the whole day there sampling all thats on offer and the kids love it! You can still watch the online festival at the link above.
Rhubarb Crumble Bars
- 4-6 stalks Rhubarb Stalks (approx 500g)
- 1/2 Lemon (juice of)
- 125 ml Water
- 3 tsp Honey
- Pinch Sea salt
- 1 tbsp cornflour
- 1 tsp Vanilla
Crumble Base & Topping
- 50 g Wholemeal Flour
- 200 g Plain Flour
- 125 g Caster Sugar
- 1 tsp Baking Powder
- Pinch Sea Salt
- 100 g Hamlyns Rolled Oats
- 175 g Unsalted Butter (chopped)
- 1 Egg Yolk
- 2-3 tbsp Double Cream
- 75g Pecan Nuts
- 3 tbsp Maple Syrup
- Slice the rhubarb into small slices and place in a small pan with the lemon juice, water, honey, salt, cornflour and vanilla.
- Simmer it all away gently until the rhubarb is soft but still holds a little texture.
- Set aside to cool while making the base and the topping.
Crumble Base & Topping
- Preheat the oven to 170oc and grease a medium sized brownie or similiar tin.
- Add the wholemeal and plain flour into a large bowl. Stir and add in the sugar, baking powder, pinch of salt and oats and stir through again.
- Add in the chopped unsalted butter, egg yolk and double cream and knead together in your hands to form a loose dough. Add in a little additional double cream if it is too dry.
- Split this crumbly doughy mixture into two and set aside in seperate bowls. One will be for the topping and one for the base.
- Add in the pecans and maple syrup into one of the bowls. This will be your topping.
- Using the dough for your base press it into a greased baking pan. A brownie tin works perfectly. Bake for 25 minutes at 170oc.
- Remove and cool slightly then spread the cooled rhubarb mixture over the top.
- Crumble the topping over the rhubarb and bake in the oven again at 170oc for 25 minutes until golden. Keep a close eye.
- Leave to cool completely and slice into large squares or rectangular sized shapes for serving.
- Store in an airtight container, enjoy! 🙂