Servings: pc.
Berry Crumble Bars
No matter what you choose, the slightly tart fruits/berries provide the perfect counterpoint to the sweet base and crispy crumble – and they are both easy and quick to make; a lovely little dessert or perhaps a bar for a delightful afternoon treat.
Ingredients
Fruit Filling
- 150 gram Rhubarb
- 150 gram Strawberry fresh or frozen
- 50 gram Sugar
- 4 gram Vanilla Sugar
Crumble
- 100 gram Sugar
- 5 gram Baking Soda
- 4 gram Vanilla Sugar
- 1.5 gram Salt
- 180 gram Wheat Flour
- 50 gram Oatmeal
- 1 pcs. Egg
- 80 gram Butter soft
- 75 gram Marzipan grated, can be omitted
- 3 gram Lemon Zest grated, or 1 tsp lemon juice
Vanilla Cream
- 200 gram Whipped Cream
- 200 gram Greek yoghurt or skyr
- 8 gram Powdered Sugar
- 8 gram Vanilla Sugar
Instructions
Fruit Filling
- Put rhubarb, berries, the 50 grams of sugar, and vanilla sugar in a small pot and bring to a boil for 4-5 minutes.
- Lightly mash with a fork.
Crumble
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Mix together sugar, baking powder, vanilla powder, salt, flour, lemon zest, and oats in a bowl.
- Add eggs, butter, and marzipan to the bowl and mix with a hand mixer into a crumble mixture.
- Take 3/4 of the crumble dough and spread it in a small ovenproof dish lined with parchment paper. Press it well into the bottom so the dough becomes firm and cohesive.
- Spread the fruit filling on the base and sprinkle the remaining crumble on top.
- Bake for 30 minutes in the oven at 200 degrees Celsius (392 degrees Fahrenheit). The cake should be golden on top. When the cake has cooled, the bars can be cut out.
Vanilla Cream
- Whip the cream lightly and fold it together with the other ingredients. Serve with the bars.