Preparation: 10 minutes Cooking: 35-40 min
Servings: 6 bars
Heat your oven to 180c/350F/Gas mark 4.
Chop the rhubarb into even 1cm chunks. Beat eggs, Splenda and vanilla together in a bowl until smooth and creamy in consistency.
Add the oatbran, baking powder, and cinnamon (if using) and fold together ensuring all dry ingredients have been well incorporated, and moistened.
Fold in the chopped rhubarb and mix gently until evenly distributed.
Line a slice tin with baking paper, and spray it lightly with oil. Add the rhubarb mixture and gently spread the mixture out to the edges of the tin. Push the rhubarb down with a spatula to ensure there is only one layer of pieces (otherwise it will not cook evenly).
Cook for approximately 35 minutes, or until golden brown and a cake tester comes out of the middle of the slice clean.
Remove from the oven and leave to cool on a wire rack for 10 minutes. Carefully remove from the tin and leave to continue cooling â€“ slice into bars when completely cool.
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