Hjónabandssæla
Filling:
500 grams chopped rhubarb
75 grams sugar
Juice of one orange
Crust:
100g whole rolled oats
150 g plain flour
110 g sugar
225 grams butter - room temperature
1/2 teaspoon cardamom
1 egg
Instructions:
First, make the filling. Place the rhubarb, sugar, and juice into a sauce pan and bring to a simmer. Cook for about 10-15 minutes until it comes to a jammy consistency. Taste the mixture and add sugar if needed. Let cool.
Preheat oven to 350 degrees.
To make the crust, add oats into the bowl of a food processor and pulse until ground down to breadcrumb texture, or about a third of the size of a whole oat.
Add the flour, sugar, butter, and cardamom, and pulse until everything is combined.
Finally, add the egg and mix until a thick, soft dough forms. It should be close to an oatmeal cookie dough texture.
Grease and line a deep 9 inch tart tin or cake pan and dollop in about 3/4 of the crus mixture. Use your hands or a spatula to spread the mixture in an even layer over the bottom of the tin with a lip of about 1/2 inch up the side.
Spoon in the cooled filling, being careful not to let it overflow the lip you've created. Dot the remaining crust over the top haphazardly.
Pro Tip: I place my tart tin on a baking sheet to caputre any melting butter that comes out.
Bake in your preheated oven for 30 - 45 minutes, or until the crust is a deep brown. If the filling looks quite liquid, don't worry - it'll thicken as it cools.
After baking, leave to cool at room temperature until serving.
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