Hjónabandssæla — rhubarb and oat tart

Hjónabandssæla — rhubarb and oat tart. Fresh rhubarb stalks, Sugar, white, Vanilla extract.

Daytona Dawn Danielsen

25 + 55 min · 10

Ingredients

• 450 g Fresh rhubarb stalks
• 150 g Sugar, white
• 4 g Vanilla extract
• 135 g Plain rolled oats
• 180 g Unenriched white all-purpose wheat flour
• 50 g Brown sugar
• 2 g Cardamom
• 3.5 g Baking soda
• 230 g Butter
• 50 g Raw egg

Preparation

1. Slice the rhubarb and place in a saucepan with 50 g white sugar and the vanilla. Cook gently for 20–30 minutes, stirring frequently, until thick and spreadable. Let cool slightly.
2. Heat the oven to 200°C and grease a 25 cm tart tin with 5 g butter. Pulse the oats briefly to break them up. Mix with flour, remaining white sugar, brown sugar, ground cardamom and baking soda. Rub in the remaining soft butter, then mix in the egg.
3. Press three quarters of the dough across the base and slightly up the sides. Spread with the rhubarb filling and scatter the remaining dough over it in small clumps. Bake for 25 minutes until golden. Cool before cutting into ten slices.