Go Back
undefined

Icelandic Happy Marriage Cake: Sweet Rhubarb Bliss Awaits

Discover the Icelandic Happy Marriage Cake, a delightful dessert blending rhubarb and cardamom, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Icelandic
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Rhubarb Compote
  • 4 cups Fresh Rhubarb Can substitute with frozen rhubarb; cook slowly to retain texture.
  • 1 cup Superfine/Caster Sugar Brown sugar enhances flavor and aids in activating baking soda.
  • 1 teaspoon Vanilla Extract
For the Cake Base
  • 2 cups Rolled Oats Avoid quick oats or steel-cut oats for best results.
  • 1 cup All-purpose Flour Can use gluten-free flour as a substitute.
  • 1 teaspoon Baking Soda Do not substitute with baking powder directly.
  • 1 teaspoon Ground Cardamom
For the Dough
  • 1/2 cup Unsalted Butter Use softened butter for easier mixing.
  • 1 large Egg Should be at room temperature for smooth incorporation.

Equipment

  • Medium saucepan
  • Food Processor
  • mixing bowl
  • cake tin

Method
 

Step-by-Step Instructions
  1. Prepare Rhubarb Compote: Combine chopped fresh rhubarb, superfine sugar, and vanilla extract in a medium saucepan. Cook over medium heat for about 15 minutes until tender. Allow to cool completely.
  2. Preheat Oven: Set your oven to 200°C (400°F) and grease a medium-sized cake tin.
  3. Blend Oats: Pulse the rolled oats in a food processor until slightly finer but not flour-like. Transfer to a large mixing bowl.
  4. Combine Dry Ingredients: In the bowl with oats, mix in flour, sugars, ground cardamom, and baking soda using a whisk.
  5. Create Crumble Mixture: Cut softened butter into the dry mixture until it resembles a rough crumble. Add the egg and stir until cohesive.
  6. Assemble Cake: Spread two-thirds of the crumble into the greased cake tin, spoon the cooled rhubarb compote over it, then crumble the remaining mixture on top.
  7. Bake: Place the assembled cake in the preheated oven and bake for about 25 minutes, until golden brown.
  8. Cool: Remove from oven and cool in the tin for 10-15 minutes before slicing.

Notes

Serve with whipped cream or vanilla ice cream for added indulgence. Leftovers taste even better the next day!