The best desserts are simple. The sweet bilberry variant of kukko is so common it even has its own name, rättänä. This seems like an appropriate time for it since we are enjoying a good bilberry year. The first ones appeared already in June.
The amounts of this treat vary but the ingredients themselves stay the same in different versions. Some people like to mix little it of barley flour to rye flour to achieve an easier structure to shape, some leave the potato flour out altogether when using fresh berries but add more of it with frozen berries to absorb extra moisture. I picked some occasional bog bilberries and crowberries along with the bilberries.
The crust:
- 200 g margarine
- 4 dl rye flour (unsifted)
- 1 dl sugar (I used brown sugar)
- 1 tsp baking powder
The filling:
- 1 l bilberries (about 500 g)
- 0.5 dl sugar
- 2 tbsp potato flour
Beat together the crust sugar and margarine. Mix the baking powder into the flour and add it as well. Spread 2/3 of the crust paste into a smallish baking tin.
Mix the filling ingredients and pour over the crust. Roll out the remaining crust material to form a cover for the bilberries.
Bake 40 minutes in a 200°C oven 40-60 minutes, depending on the look of the cover. Serve warm with ice cream or vanilla sauce.
Nutritional values / 1229 g:
energy 2895 kcal
fat 149 g
protein 30 g
carbohydrates 353 g
fiber 62 g
hubba hubba,that looks so yum ! With raw cultered cream on that! Im drowning in my saliva.
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