Looking for a cozy and rustic Scandinavian dessert that will have everyone asking for seconds? This Icelandic Happy Marriage Cake known as Hjónabandssaela is just the thing. A beloved treat made with simple ingredients (hearty oats, rich butter and sweet-tart rhubarb), it's the kind of cake that feels both humble and celebratory at the same time. With it's chewy oat crust and topping and a jammy rhubarb center, this classic Icelandic recipe is easy to make and deeply satisfying to enjoy.
Hjónabandssaela which translates to "happy marriage bliss" is a staple in Icelandic homes and cafes. It's name supposedly comes from the "happy marriage" of delicious ingredients found in most Icelandic kitchens. I think we can all agree that butter, oats and rhubarb are indeed a match made in heaven!
If you love rhubarb as much as I do, be sure to check out my Strawberry Rhubarb Galette next. I bring it to nearly every summer dinner party when I'm asked to make dessert and it always receives oohs and ahhs. For something a bit simpler but no less delicious, give my Strawberry Rhubarb Compote a try. We love it served over vanilla or cardamom ice cream!
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Ingredients
- Fresh or frozen rhubarb - cut into ½ inch pieces
- Sugar
- Vanilla extract
- Old-fashioned rolled oats
- All purpose flour
- Light brown sugar
- Baking soda
- Salt
- Butter - room temperature
- Large egg - lightly beaten
See recipe card for exact amounts and detailed instructions.
Variations
Cardamom - add up to 1 teaspoon of ground cardamom to the crust mixture along with the other dry ingredients.
How to Make Icelandic Happy Marriage Cake
- Step 1: Combine the rhubarb, water, sugar and salt together in a saucepan.
- Step 2: Simmer until the rhubarb has broken down and the mixture has thickened slightly, about 25 minutes. Cool completely.
- Step 3: Place the oats, flour, brown sugar, baking soda and salt in a food processor work bowl. Pulse to combine.
- Step 4: Scatter butter over the top and pulse until it is incorporated. With the machine running, add the egg and vanilla through the feed tube and process until a dough forms.
- Step 5: Press ⅔ of the dough into the bottom and sides of a 9 inch tart pan with a removable bottom.
- Step 6: Spread the cooled rhubarb filling evenly over the crust.
- Step 7: Crumble pieces of the remaining dough over the top of the tart.
- Step 8: Bake at 350 degrees F until golden brown and bubbly, about 30-35 minutes.
Expert Tip
Be patient with pressing the dough into the pan. If you are having a hard time, you can always chill the dough in the refrigerator for a bit to make it a little easier.
Recipe FAQs
Yes! This cake keeps very well. Once it has cooled completely, cover tightly with plastic wrap and store at room temperature or in the refrigerator for 2 or 3 days. Freeze for longer storage (see FAQ below).
Yes, this cake freezes really well. Once it has completely cooled to room temperature, wrap the cake (or cake slices) tightly in plastic wrap and then in a layer of foil before transferring to the freezer. It will keep for a couple of months. Bring to room temperature before serving.
What to Serve with Icelandic Happy Marriage Cake
My favorite go-withs for this recipe (besides an excellent cup of coffee) are Homemade Cardamom Ice Cream, store bought vanilla ice cream, Vanilla Sauce, or my personal favorite - Whipped Vanilla Skyr Cream which is a delicious combination of Icelandic skyr (Greek yogurt works too), heavy cream, sugar and vanilla extract.
Related Recipes
Looking for more summery Scandinavian desserts? Give these a try:
If you tried this Icelandic Happy Marriage Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Icelandic Happy Marriage Cake (Hjónabandssaela)
Ingredients
- For the Filling:
- 1 pound fresh or frozen rhubarb cut into ½ inch pieces
- 2 tablespoons water
- ¾ cup sugar
- Pinch of salt
- ½ teaspoon vanilla extract
- For the Crust and Topping:
- 1 ¼ cups old-fashioned rolled oats
- 1 ¼ cups all purpose flour
- ½ cup light brown sugar packed
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- 1 large egg lightly beaten
Instructions
- Make the filling: Combine rhubarb, water, sugar and salt together in a large saucepan. Heat over medium until it begins to bubble and then turn down to low. Cover and simmer for 5 minutes. Remove lid and continue to simmer until the rhubarb has broken down and the mixture has thickened, about 10 minutes more. Stir in vanilla extract. Set aside to cool to room temperature.
- Make the crust and topping: Place the oats, flour, brown sugar, baking soda and salt in the work bowl of a food processor. Pulse a few times to combine. Cut the butter into tablespoon-sized pieces and scatter over the top of the dry ingredients. Pulse until the butter is incorporated. With the machine running, add the egg and vanilla extract through the feed tube and process until a cohesive dough has formed.
- Press about ⅔ of the dough evenly into the bottom and up the sides of a 9 inch tart pan with a removable bottom. Cover the crust and wrap the remaining dough tightly with plastic wrap. Chill for 20-30 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Spread the rhubarb filling in an even layer over the crust. Crumble pieces of the remaining dough over the top of the tart. Bake until golden brown and bubbly, about 30-35 minutes. Serve warm or at room temperature.
Sally says
I was a little skeptical of the rhubarb filling as there were no thickeners in the recipe, but it came out just like the pictures. It’s so much fun to make these treats where the ingredients and techniques are slightly different than what I usually use. Makes for a nice change. Excellent “cake” and I am happy to report my husband is very happy he can snack on this.
Kristi says
Thanks so much for your feedback, Sally! I'm so glad you and your husband are enjoying the cake.
Kristi
Kristi says
This recipe is amazing and easy to put together. The combination of oats, butter and rhubarb is so delicious and satisfying....I have to admit that I may have snuck a slice for breakfast once or twice :). Get ready to impress friends and family with this one!