Icelandic Happy Marriage Cake
Recipe: #10952
November 03, 2013
Categories: Desserts, Cookies, Oats, Rhubarb, Scandinavian, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day Game/Sports Day, Mothers Day, Picnic, Potluck, Oven Bake, Bars, more
"Like a good marriage, this rhubarb-filled cake gets even better with age. This is more like a bar cookie than a cake, though."
Ingredients
Nutritional
- Serving Size: 1 (115.5 g)
- Calories 609.7
- Total Fat - 50.9 g
- Saturated Fat - 18.6 g
- Cholesterol - 87 mg
- Sodium - 172 mg
- Total Carbohydrate - 37.6 g
- Dietary Fiber - 0.6 g
- Sugars - 25.2 g
- Protein - 2.8 g
- Calcium - 23.5 mg
- Iron - 0.5 mg
- Vitamin C - 0.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 400°. Butter or grease a 9-inch cake or pie pan.
Step 2
In a mixing bowl, combine oatmeal, flour, brown and white sugar, and baking soda. Cut in the butter (as you would for pie crust); with a pastry blender or with your hands, rub the butter into the dry ingredients until well blended.
Step 3
Beat in one egg and vanilla extract.
Step 4
Press 2/3 of the cake dough into the bottom of the pan. Spread the rhubarb jam evenly over the layer, then crumble remaining dough over top of cake.
Step 5
Bake for 20-25 minutes, or until crust is golden brown.
Step 6
Cool in pan on wire rack.
Step 7
Slice and serve.
Tips
No special items needed.