Icelandic "Happy Marriage" Cake
Prep time: 
Cook time: 
Total time: 
Yields: 10
This is particularly delicious when served the morning after baking with a cup of freshly brewed coffee.
  • 1 cup quick cooking old-fashioned oatmeal
  • 1 cup all-purpose flour
  • ½ teaspoon cardamom
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 1 cup cold butter, cut into cubes
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • ¾ cup rhubarb jam
  1. In a mixing bowl, combine oatmeal, flour, cardamom, baking soda, and sugars.
  2. Cut in the cold butter with a pastry blender until the butter and the dry ingredients are well blended. You can use a food processor for this step.
  3. Stir in one egg and vanilla extract. Your batter will look like a thick cookie dough.
  4. Butter a 9-inch cake or pie pan and press ¾ of the cake dough into the bottom of the pan. Refrigerate your remaining dough and pan for 5-10 minutes, while you preheat your oven to 350°F.
  5. Once your oven is heated, remove the dough from the refrigerator and spread the rhubarb jam evenly over the crust, then crumble the remaining dough over the top of the cake.
  6. Bake for 30-40 minutes, or until the crust is golden brown.
The look of this cake is easy to change. You can cover the entire top of the cake with the remaining dough, crumble it in random areas, or even roll it out and make a lattice top. Just make sure to reserve extra dough in order to achieve the look you want.
Recipe by Bake 2 The Future at