Icelandic Happy Marriage Cake (Hjónabandssæla) – A Taste of Iceland at Home!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a distinct taste.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds well.

jam

🥗Healthier: fruit puree

💰Cheaper: store-brand jam

Fruit puree reduces sugar content while maintaining flavor.

Cut the ends off the fresh rhubarb and slice into 1/2-inch slices.

Place the rhubarb in a medium-sized saucepan.

Add 1/4 cup of sugar and 1 teaspoon of vanilla extract to the rhubarb.

Cook the rhubarb on medium heat, stirring until it breaks down and the sugar dissolves, about 15 minutes until jammy.

Allow the rhubarb jam to cool.

In a small bowl, crack one egg and beat with a fork.

In a large mixing bowl, measure and add 1 and 1/2 cups of oats, 1 and 1/2 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of cardamom, and 1/2 cup of brown sugar; stir to combine.

Add in 1 and 1/2 sticks of cold cubed butter and use a pastry cutter to cut the butter into the flour mixture until it resembles sandy coarse crumbs.

Add the beaten egg and stir until incorporated.

Pour out 2/3 of the mixture into a parchment paper lined 8x8 inch square baking dish and press it down to form a crust.

Spread the rhubarb jam evenly over the crust.

Take small handfuls of the remaining crust mixture, flatten them, and place on top of the rhubarb, covering as much as possible.

Gently press the top crust into the rhubarb.

Bake in the oven at 400°F for 20 to 25 minutes until the top is golden brown.

Allow the cake to cool completely before removing it from the baking dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens