Serves: 8
Source: http://www.outside-oslo.com/
Ingredients:
Rhubarb Jam
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1 pound rhubarb, sliced 1/2-inch thick (fresh or frozen (3 cups)
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1/4 cup sugar
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1 teaspoon vanilla extract
Crust
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1 1/2 cups whole rolled oats
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1 1/2 cups all-purpose flour
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1/2 cup granulated sugar
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1/4 cup packed brown sugar
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1 teaspoon ground cardamom
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3/4 teaspoon baking soda
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2 sticks (salted) butter( I cup), softened and cut into a few piece
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1 egg
Instructions:
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Start by making the jam. Combine rhubarb, sugar, and vanilla extract in a medium saucepan over moderate heat. Simmer, stirring frequently, until the rhubarb releases its juices and breaks down considerably into a spreadable consistency (about 25 – 30 minutes).
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While the jam is cooking, start working on the crust. Preheat oven to 400 degrees. Butter or spray a 10-inch cake or tart pan, ideally with a removable base.
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Place oats in a food processor and give a few quick whirls to break them up slightly–holding the button down to the count of two a few times should do. Add flour, sugars, cardamom, and baking soda, and pulse again to mix. Add the butter and process some more, removing the lid and pushing down the butter into the rest of the dough a few times if necessary. Crack in the egg and mix just to combine.
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Spoon about three-quarters of the dough into the prepared pan. Using your hands, press it evenly across the bottom and slightly up the sides, taking care to not let the bottom of the rim get too thick.
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Spread the jam evenly across the crust. Use the rest of the dough as a topping, breaking it into clumps to scatter across the top.
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Bake until the crust turns golden brown, about 25 minutes. Cool in the pan, then serve this happy marriage cake with whipped cream.
Makes one 10-inch cake.