Icelandic Happy Marriage Cake // INTERNATIONAL EATS
A buttery oat crust filled with tangy rhubarb, strawberry and orange homemade jam.
Serves: One 9 inch/23cm cake
  • For the jammy filling:
  • 2 cups chopped rhubarb (about 400g)
  • ½ cup strawberry jam
  • juice of 1 orange
  • 2 tbsp sugar, or more to taste
For the crust:
  • 1 cup (100g) whole rolled oats
  • 1 cup (150g) plain flour
  • ½ cup (110g) sugar
  • 2 sticks (225g) butter
  • ½ tsp cardamom
  • 1 egg
  1. First, make the filling. Place the chopped rhubarb, jam, orange juice and 2 tbsp sugar into a small pan and bring to the boil. Cook for about 10 minutes, or until the mixture is thick, jammy and pulpy - you may need longer if you're using a deep pan. Carefully taste the mixture and add more sugar if you would like it sweeter. I prefer this on the tart side.
  2. Preheat the oven to 350F/180C.
  3. To make the crust, place the oats into a food processor and pulse until ground down to breadcrumb texture, or about a third of the size of a whole oat.
  4. Add the flour, sugar, butter and spice and pulse until everything is combined. Finally, add the egg and mix until a thick, soft dough forms.
  5. Grease and line a deep 9 inch (23cm) tart tin or cake pan and dollop in about ¾ of the crust mixture. Use your hands or a spatula to spread the mixture in an even layer over the bottom of the tin, with a lip just over ½ inch (1cm) up the side.
  6. Spoon in the filling, being careful not to let it overflow the lip you've created. Dot the remaining crust over the top haphazardly, and then place the whole thing in the oven and bake for 25-30 minutes or until deep golden brown. The filling will seem quite liquid, but will set as it cools.
  7. Remove from the oven and leave to cool in the tin for at least 20 minutes. Then turn out of the tin and serve with a scoop of frozen yoghurt or ice cream. This is just as great warm for dessert as it is at room temperature or cold next to a cup of tea.
Recipe by The Sugar Hit at