👨‍🍳 Instructions

1. 1

   Preheat oven to 190°C (375°F). Grease a 23 x 23 cm (9 x 9 inches) baking dish.

2. 2

   In a large bowl, toss the diced rhubarb with the granulated sugar and vanilla extract until well combined. Pour the mixture into the prepared baking dish.

   💡 Tip: Ensure rhubarb is evenly coated with sugar.
3. 3

   In a separate bowl, whisk together the whole wheat flour, rolled oats, light brown sugar, cinnamon, and salt for the crumble topping.

   💡 Tip: Using a whisk ensures no clumps in the dry ingredients.
4. 4

   Add the chilled butter to the flour mixture and use your fingers or a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.

   💡 Tip: Keep the butter cold for a crumbly texture.
5. 5

   Add the skyr to the crumble mixture and stir until just combined. It will be a slightly wet crumble.

   💡 Tip: Do not overmix the skyr into the crumble.
6. 6

   Sprinkle the skyr crumble mixture evenly over the rhubarb mixture in the baking dish.

7. 7

   Bake for 40 minutes, or until the crumble is golden brown and the rhubarb mixture is bubbling.

   💡 Tip: If the topping browns too quickly, you can loosely tent it with foil.
8. 8

   Allow the bars to cool for at least 15-20 minutes before slicing and serving.