Go Back

Icelandic Happy Marriage Cake

A tart rhubarb compote is baked in a hearty crumble crust
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Course Dessert
Cuisine Icelandic
Servings 6

Equipment

  • One 8" (eight inch) cake pan

Ingredients
  

Rhubarb filling

  • 1 lb rhubarb cut in 1/2" pieces
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground ginger optional

Crumble crust

  • 1 1/2 cups rolled oats
  • 1 1/2 cups flour
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 3/4 teaspoon baking soda
  • 4 ounces butter, softened and cut into eight slices (one stick or 1/2 cup)
  • 1 teaspoon cardamom ground or 1/2 tsp L.c. finns cardamom extract
  • 1 egg

Instructions
 

Make the filling

  • Combine all the ingredients for the rhubarb filling into a saucepan.
  • Cook the filling ingredients over medium heat. Add liquid if needed.
  • Cook until soft.
  • Turn off the heat. Let the rhubarb cook with the residual heat for a few minutes longer, stirring continually.

Make the crust

  • Heat the oven to 400 ℉.
  • Grease the cake pan, including the sides.
  • Combine the oats, flour, sugars, and baking soda in a bowl.
  • Mix the ingredients together with your hands or run through a blender if you want a smoother crust.
  • Cut the butter into the dry ingredients with two knives. The dough will be lumpy and rustic.
  • Gently beat in the egg.
  • Take two thirds of the dough and press it firmly into the cake pan, including the sides.
  • Pour the cooled filling over the crust.
  • Take handfuls of the remaining dough and sprinkle it over the filling.
  • Bake for 25 minutes.
  • Cool before cutting.