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Icelandic Rhubarb and Skyr Bars
A delightful bar combining the tartness of rhubarb with the creamy tang of skyr, all nestled within a buttery, crumbly oat base and topping. A perfect treat for any time of day.
🧂 食材
- 500 g Rhubarb(diced)
- 1.2 dl Granulated sugar
- 1 tsp Vanilla extract
- 2 dl Whole wheat flour
- 1.5 dl Rolled oats
- 0.8 dl Light brown sugar
- 0.5 tsp Ground cinnamon
- 0.25 tsp Salt
- 120 g Unsalted butter(chilled and cut into small pieces)
- 100 g Plain skyr
👨🍳 步骤
- 1
Preheat oven to 190°C (375°F). Grease a 23 x 23 cm (9 x 9 inches) baking dish.
- 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.
💡 专业技巧: Ensure rhubarb is evenly coated with sugar. - 3
In a separate bowl, whisk together the whole wheat flour, rolled oats, light brown sugar, cinnamon, and salt for the crumble topping.
💡 专业技巧: Using a whisk ensures no clumps in the dry ingredients. - 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.
💡 专业技巧: Keep the butter cold for a crumbly texture. - 5
Add the skyr to the crumble mixture and stir until just combined. It will be a slightly wet crumble.
💡 专业技巧: Do not overmix the skyr into the crumble. - 6
Sprinkle the skyr crumble mixture evenly over the rhubarb mixture in the baking dish.
- 7
Bake for 40 minutes, or until the crumble is golden brown and the rhubarb mixture is bubbling.
💡 专业技巧: If the topping browns too quickly, you can loosely tent it with foil. - 8
Allow the bars to cool for at least 15-20 minutes before slicing and serving.
💡 专业技巧
- ✓Serve warm or at room temperature.
- ✓Can be served with a dollop of extra skyr, whipped cream, or vanilla ice cream.
- ✓If rhubarb is unavailable, mixed berries can be substituted.
✨ 创意变奏
为您的创意版本提供灵感
- Add a handful of chopped nuts (like almonds or pecans) to the crumble topping.
- For a more intense rhubarb flavor, add a tablespoon of lemon juice to the rhubarb mixture.