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Icelandic Happy Marriage Cake

5 from 1 vote
A tart rhubarb compote is baked in a hearty crumble crust
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Servings: 6
Course: Dessert
Cuisine: Icelandic
Ingredients Equipment Method

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

Equipment

  • One 8" (eight inch) cake pan

Method
 

Make the filling
  1. Combine all the ingredients for the rhubarb filling into a saucepan.
  2. Cook the filling ingredients over medium heat. Add liquid if needed.
  3. Cook until soft.
  4. Turn off the heat. Let the rhubarb cook with the residual heat for a few minutes longer, stirring continually.
Make the crust
  1. Heat the oven to 400 ℉.
  2. Grease the cake pan, including the sides.
  3. Combine the oats, flour, sugars, and baking soda in a bowl.
  4. Mix the ingredients together with your hands or run through a blender if you want a smoother crust.
  5. Cut the butter into the dry ingredients with two knives. The dough will be lumpy and rustic.
  6. Gently beat in the egg.
  7. Take two thirds of the dough and press it firmly into the cake pan, including the sides.
  8. Pour the cooled filling over the crust.
  9. Take handfuls of the remaining dough and sprinkle it over the filling.
  10. Bake for 25 minutes.
  11. Cool before cutting.