A rustic oat crumble tart layered thick with sharp rhubarb jam. The drier the jam, the better the contrast with the buttery oat base.
Ingredients
- 200g rolled oats, 200g flour, 150g light brown sugar
- 1 tsp baking soda, ½ tsp salt, 225g cold butter cubed, 1 egg
- 400g tart rhubarb jam
Preparation
- Preheat oven to 180°C. Line a 22 cm springform pan.
- Combine oats, flour, sugar, soda, and salt. Rub in cold butter to coarse crumbs.
- Stir in beaten egg until clumping. Press two-thirds into the pan base.
- Spread jam evenly, crumble remaining dough on top without pressing.
- Bake 30–35 minutes until golden and bubbling. Cool completely before slicing.
Chef's tips
- Homemade rhubarb jam with less sugar elevates this dramatically.
- Slices hold well for several days in a tin.
About Sigrún Ólafsdóttir
Sigrún grew up baking rúgbrauð with her grandmother in Akureyri and has spent the last decade collecting recipes from kitchens all over Iceland. She writes Icelandic MAT's recipes, one dish at a time.