Rhubarb, Ginger & Pear Oat Bake
A soft, hearty traybake layered with Folláin jam for depth and just enough sweetness to keep it lunchbox-friendly.
Prep time: 10 mins
Cooking time: 25-30 mins
Serves: 8
Ingredients
- 100g Folláin Rhubarb & Ginger Jam
- 150g porridge oats
- 50g plain flour
- 50g soft brown sugar
- 1 tsp ground ginger
- ½ tsp baking powder
- 1 egg
- 2 tbsp milk
- 1 ripe pear, diced (no need to peel)
Method
- Preheat oven to 170°C (fan). Line a small rectangular tin (approx. 20x15cm).
- In a large bowl, mix oats, flour, sugar, ginger, and baking powder.
- In another bowl, whisk egg, oil, and milk. Combine wet and dry ingredients, then fold in diced pear.
- Dot the Folláin Rhubarb and Ginger Jam across the surface, then top with the remaining batter.
- Bake for 25–30 minutes until golden and firm. Cool before slicing into bars.
Ingredients
- 100g Folláin Rhubarb & Ginger Jam
- 150g porridge oats
- 50g plain flour
- 50g soft brown sugar
- 1 tsp ground ginger
- ½ tsp baking powder
- 1 egg
- 2 tbsp milk
- 1 ripe pear, diced (no need to peel)
Method
- Preheat oven to 170°C (fan). Line a small rectangular tin (approx. 20x15cm).
- In a large bowl, mix oats, flour, sugar, ginger, and baking powder.
- In another bowl, whisk egg, oil, and milk. Combine wet and dry ingredients, then fold in diced pear.
- Dot the Folláin Rhubarb and Ginger Jam across the surface, then top with the remaining batter.
- Bake for 25–30 minutes until golden and firm. Cool before slicing into bars.
