Step 1

Cream together 1/2 cup brown sugar and 1/2 cup margarine using an electric mixer until fluffy (around 1 minute on high speed).

Step 2

To the creamed ingredients, add 1 ½ cup oats, 1 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt. Mix on low speed to combine.

Step 3

Transfer roughly two-thirds (350g) of the mixture to a square baking pan. (You can eyeball it; no need to be precise.) Gently press it into an even layer that covers the bottom of the pan.

Step 4

Spread the 1/2 cup of rhubarb jam over top of the oat mixture.

Step 5

Sprinkle the remaining oat mixture over to lightly cover the jam.

Step 6

Bake for 40 minutes at 325 °F.

Step 7

Cool fully before slicing into squares. Enjoy!!