Every summer we get fresh rhubarb at home from my granny’s garden. It’s the best ingredient in the world because it requires no maintenance, it comes back every day and it tastes amazing. You know what else tastes amazing? These Rhubarb Porridge Bars.

I was inspired to makes these bars after The Irish Balance shared a recipe on her Instagram for Baked Chocolate Oat Breakfast Squares.

The sweetness of these bars will depend entirely on how naturally sweet your rhubarb is and how much sugar you add when stewing. Take my advise, rhubarb needs sugar. Sugar-free stewed rhubarb will have you making all sorts of strange faces when your tastebuds realize how sour it is.

Hope you enjoy!

Amy x

Ingredients
300g oat bran or porridge oats
1 tsp baking powder
1 tsp ground cinnamon
1 tbsp chopped nuts and/or seeds of your choice (optional)
300ml water
1 egg, beaten
4 tbsp stewed rhubarb

Method
Grease and line an 8″ square tin. Preheat the oven to 180C.

Mix together the oat bran or porridge oats, baking powder, cinnamon and nuts/seeds (if using) in a large mixing bowl.

Mix in the water, egg and stewed rhubarb until combined. The mixture should be “gloopy” but not “watery”. If you feel the mixture is too wet, add 2-3 more tbsp of oat bran.

Transfer to the prepared tin and baked in the preheated oven for 25 minutes. Allow to cool on a wire rack before cutting. Store in an airtight container in the fridge for up to a week.