There's something undeniably comforting about a simple oat slice. It's the kind of recipe that feels like a warm hug, especially when it's filled with the tangy goodness of rhubarb and sweetened with maple syrup. This Rhubarb Oat Slice with Maple Syrup is one of those recipes that's perfect for a cozy weekend baking session, a delightful afternoon tea, or even a simple dessert to impress your friends and family.
Rhubarb, with its unique tartness, pairs beautifully with the sweetness of maple syrup and the wholesome texture of oats. I remember the first time I tasted rhubarb; it was in my grandmother's garden, and I wasn't quite sure what to make of it. But she knew exactly what to do, turning it into the most delicious pies and crumbles. This recipe pays homage to those memories, combining simple ingredients into a comforting and flavorful treat.
Required Equipments
- 9x13 inch Baking Pan
- Mixing Bowls
- Measuring Cups and Spoons
- Saucepan
- Wooden Spoon
- Parchment Paper
Rhubarb Oat Slice with Maple Syrup: Frequently Asked Questions
Rhubarb Oat Slice with Maple Syrup
This Rhubarb Oat Slice with Maple Syrup is a delicious and easy-to-make treat that combines the tartness of rhubarb with the sweetness of maple syrup and the wholesome goodness of oats. It’s perfect for a snack, dessert, or even breakfast!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking pan or line it with parchment paper, leaving an overhang for easy removal. I once forgot to grease the pan and, let me tell you, getting that first slice out was an adventure!
- In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking powder, and salt. Ensure everything is well mixed. A little tip: if you sift the flour, you'll avoid any annoying clumps.
- In a saucepan, melt the butter over medium heat. Once melted, remove from heat and stir in 1/4 cup of the maple syrup. I love the smell of maple syrup; it always reminds me of fall mornings.
- Pour the melted butter mixture into the dry ingredients. Mix until the dry ingredients are evenly moistened. The mixture should resemble coarse crumbs. Don't overmix!
- Press half of the oat mixture into the prepared baking pan, creating a firm, even base. I like to use the bottom of a measuring cup to really pack it down.
- In another mixing bowl, combine the chopped rhubarb, the remaining maple syrup (1/4 cup), and a tablespoon of flour. Toss gently to coat the rhubarb. This helps prevent the bottom from becoming soggy.
- Spread the rhubarb mixture evenly over the oat base in the baking pan. I adore the vibrant pink color of rhubarb; it makes the dish so visually appealing.
- Sprinkle the remaining oat mixture evenly over the rhubarb layer. Gently press down to ensure it's somewhat compact. At this stage, you might think, "Is this really going to work?" Trust me, it will!
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the rhubarb is tender. Check the slice at 30 minutes; every oven is different, after all.
- Remove from the oven and let it cool completely in the pan before slicing and serving. This is the hardest part, I know! But trust me, it's worth the wait. The flavors meld beautifully as it cools.
- Once cooled, lift the slice out of the pan using the parchment paper overhang (if used) and cut into squares. Serve as is, or with a dollop of Greek yogurt or a scoop of vanilla ice cream. Enjoy!
📝 Notes
🍎 Nutrition
Calories: 250 kcal
Protein: 4g
Fat: 8g
Carbohydrates: 40g
Fiber: 3g
Calcium: 50mg
