What has a crumbly, buttery, cinnamon-oat crust filled with juicy tart rhubarb and sticky-sweet strawberry jam enlivened with lemon zest? The cake that apparently keeps an Icelandic marriage happy of course!
A light dusting of icing sugar is the final touch, reminiscent of the freshest snow, the soft, fluffy kind I imagine falls in Iceland. Not that I would know from personal experience, but perhaps, one day The Calm One and I will venture forth in that northerly direction.
Rhubarb does well in cold climates and is a beloved ingredient in Scandinavian cuisine. Happily, we have a long enough cold spell, about six weeks, making it possible to grow some chez nous. However, it does need to be watered profusely during the long, hot months in order to stay in good shape.
Ingredients
makes a 23 cm/9 inch tart
adapted from The Sugar Hit!
For the Filling
For the Crust
The filling can be made ahead of time and be frozen. If extra is made, it can be used in Rhubarb Fool or mixed with yogurt and granola or served with vanilla ice cream or...you get the idea! Put the rhubarb and water in a pot and simmer for a few minutes or until soft, add the jam, lemon zest, and additional sugar if desired. Simmer for a few minutes and reserve.
Preheat oven to 177 degrees C/350 degrees F. Whirl the oats in a processor for a minute or so until they resemble breadcrumbs.
Mix with a wooden spoon the flour, oats, sugar, and cinnamon.
Using your fingertips work the butter into the mixture for a few minutes until the dough is comprised of mostly tiny lumps. Beat in the egg for about minute or until you get a more-or-less smooth texture.
In a well-buttered tart pan/pie plate/layer cake pan, spread two-thirds of the dough to the edges, making a lip which will hold in the filling. Spoon in the puree.
Cover the top of the tart with the rest of the dough formed into small patties.
Bake for around thirty minutes or until the crust is a golden brown.
I love this cake! And it loves me too as it implored that I take another piece which I did of course as such a plaintive plea could not be ignored. Though it can be served warm or cold, when at room temperature, the nutty oats, luscious butter, and zingy filling are at their best.
À la prochaine!
RELATED POSTS
Norwegian Rhubarb Cake
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| The rhubarb came from our potager |
A light dusting of icing sugar is the final touch, reminiscent of the freshest snow, the soft, fluffy kind I imagine falls in Iceland. Not that I would know from personal experience, but perhaps, one day The Calm One and I will venture forth in that northerly direction.
Rhubarb does well in cold climates and is a beloved ingredient in Scandinavian cuisine. Happily, we have a long enough cold spell, about six weeks, making it possible to grow some chez nous. However, it does need to be watered profusely during the long, hot months in order to stay in good shape.
Ingredients
makes a 23 cm/9 inch tart
adapted from The Sugar Hit!
For the Filling
- Rhubarb, washed, chopped, 400 grams/16 fluid oz
- Strawberry jam, 118 ml/4 fluid oz
- Lemon zest, 1 tsp
- Sugar to taste (depending how sweet your jam is)
- Water, 2-3 T
For the Crust
- Rolled oats, 95 grams/8 fluid oz
- Flour, white, plain, 150 grams/10 fluid oz
- Sugar, white, granulated, 110 grams/4 fluid oz
- Butter, sweet, 225 grams/2 sticks (American)
- Cinnamon, ground, 1/2 tsp
- Egg, 1
- Icing/confectioner's/powdered sugar for dusting
The filling can be made ahead of time and be frozen. If extra is made, it can be used in Rhubarb Fool or mixed with yogurt and granola or served with vanilla ice cream or...you get the idea! Put the rhubarb and water in a pot and simmer for a few minutes or until soft, add the jam, lemon zest, and additional sugar if desired. Simmer for a few minutes and reserve.
Preheat oven to 177 degrees C/350 degrees F. Whirl the oats in a processor for a minute or so until they resemble breadcrumbs.
Mix with a wooden spoon the flour, oats, sugar, and cinnamon.
Using your fingertips work the butter into the mixture for a few minutes until the dough is comprised of mostly tiny lumps. Beat in the egg for about minute or until you get a more-or-less smooth texture.
In a well-buttered tart pan/pie plate/layer cake pan, spread two-thirds of the dough to the edges, making a lip which will hold in the filling. Spoon in the puree.
Cover the top of the tart with the rest of the dough formed into small patties.
Bake for around thirty minutes or until the crust is a golden brown.
 |
| The dough dollops are essentially cookies |
I love this cake! And it loves me too as it implored that I take another piece which I did of course as such a plaintive plea could not be ignored. Though it can be served warm or cold, when at room temperature, the nutty oats, luscious butter, and zingy filling are at their best.
À la prochaine!
RELATED POSTS
Norwegian Rhubarb Cake
