Icelandic Happy Marriage Cake (Print Version)

Crumbly oat layers with tangy rhubarb compote, inspired by classic Icelandic baking traditions.

# Ingredients:

→ Rhubarb Compote

01 - 500 grams fresh rhubarb, sliced into 1.25 cm thick pieces
02 - 50 grams superfine sugar
03 - 1 teaspoon vanilla extract

→ Cake Crumb

04 - 135 grams rolled oats
05 - 240 grams plain flour
06 - 100 grams superfine sugar
07 - 50 grams brown sugar
08 - 1 teaspoon ground cardamom
09 - 4 grams baking soda
10 - 225 grams unsalted butter, softened and cubed
11 - 45 grams egg, room temperature

# Instructions:

01 - Lightly grease a cake tin and set aside.
02 - Combine rhubarb, superfine sugar, and vanilla extract in a medium saucepan. Cover with lid and cook over medium heat, stirring intermittently, until rhubarb is soft but retains some shape, about 15 minutes.
03 - Remove the compote from the heat and allow to cool completely.
04 - Preheat oven to 200°C.
05 - Pulse rolled oats in a blender or food processor until slightly finer but not fully powdered.
06 - In a medium bowl, combine processed oats, plain flour, superfine sugar, brown sugar, ground cardamom, and baking soda. Mix thoroughly.
07 - Add cubed butter to the dry mixture. Cut in the butter until the mixture forms clumps and begins to resemble a crumble.
08 - Add the egg and gently mix on low speed until no dry areas remain and a wet crumble forms.
09 - Press two-thirds of the crumb mixture evenly into the base and sides of the prepared cake tin.
10 - Spread the cooled rhubarb compote over the prepared base.
11 - Scatter the remaining crumble mixture in small clumps over the rhubarb layer.
12 - Bake in the preheated oven until golden, approximately 25 minutes.
13 - Allow to cool before removing from the tin. Slice and serve, optionally with lightly whipped cream.

# Notes:

01 - For optimal texture, ensure the compote is fully cooled before adding to the base to prevent sogginess.
02 - Pulse oats until coarse, not powdery, to maintain a pleasing crumb structure.

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