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 Icelandic MAT Kitchen
Traditional Icelandic recipes tested in home kitchens — from lamb soup to kleinur.