Rhubarb & Custard




We’ve taken a British classic, flapjacked it up and made it all a bit Masterchef-y! This is our original butter flapjack filled with rhubarb conserve and topped with rhubarb fudge, a vanilla custard cloud and candied rhubarb pieces. Rhubarb three ways for the win.

Ingredients and allergen information

Allergens in bold

Organic gluten-free oats, vegan butter substitute (Sunflower oil, Rapeseed oil, palm oil, water, salt, emulsifier – E471, sunflower lecithin, preservative: potassium sorbate, lactic acid, B vitamins (Niacin, B6, B2, Folic Acid & B12), flavourings, colour: annatto, curcumin), sugar, gluten-free flour (blended rice, potato, tapioca, maize, buckwheat), rhubarb, icing sugar, coconut oil, brown cane sugar, lemon juice, bicarbonate of soda, fruit pectin, xanthan gum, maize starch, vanilla extract, natural yellow colour, tricalcium phosphate.


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