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Crispy raspberry squares

A simple shortbread cake with sour jam. While I originally made this cake with my favorite berries - raspberries, it's actually so easy to adapt it to the season. I also added a version with rhubarb jam to the recipe. The oatmeal gives such a nice crunch and the marzipan adds a chewy texture to the crumb. These squares are even better the next day.

Start by making the jam, so it has time to cool a bit before assembling.

For the jam you will need:

340g raspberries (I used frozen ones) or cleaned and chopped rhubarb
sugar 75g
15g cornstarch
15g water (cold)
1 tbsp lemon juice, for rhubarb jam I added half a teaspoon of cinnamon instead of lemon juice

For the crispy crust:

butter 200g
oatmeal 120g
wheat flour 200g
brown cane sugar 100g
marzipan 75-100g (the amount depends on how much almond is in the marzipan. Marzipan with a higher almond content has a stronger flavor and is less sweet.)
I used marzipan with a 40% almond content.
baking powder 1 tsp (5g)
salt

Preparation instructions:

For the jam, bring the raspberries/rhubarb to the boil with the sugar. Stir until the raspberries are all melted or the sugar in the rhubarb jam is melted.
Mix the cornstarch with cold water and pour over the raspberries/rhubarbs, reduce the heat and stir constantly until the jam thickens, this will take about 1-2 minutes.
Remove the jam from the heat and add the lemon juice/cinnamon, pour the jam into another bowl and place in the refrigerator to cool.

Preheat the oven to 175 degrees with hot convection, if there is no convection, bake at 185-190 degrees.
For the crumbs, melt the butter in a saucepan or microwave.
Mix together the oatmeal, flour, sugar, baking powder and salt.
Grate the marzipan into the dry ingredients (with the larger half). It is easier to grate the marzipan if you have kept it in the refrigerator beforehand.
Stir in the melted butter and mix gently until everything is evenly crumbly. (Do not press together into a dough)
Cover a baking sheet with baking paper and place a cake tin on it. I used a 25.5cm*22cm cake tin. If you use a smaller tin, keep in mind that the cake will be taller and the baking time will be longer. I wouldn't use a larger tin for this amount. If you want to make it in a larger tin, increase the quantities.
Cover the bottom of the mold with ⅔ of the crumbs (you can put the rest in the refrigerator for this time) and press lightly until even, making sure that the edges of the mold are slightly pressed. (If there are large gaps, the jam may start to leak out later)
Bake the bottom at 175 (185-190) degrees for 10 minutes.
Then pour the broth onto the bottom and spread evenly.
Sprinkle with the remaining crumbs.
Bake at 175 degrees for 25-30 minutes until the top is golden brown. Take into account the characteristics of your oven and the size of the pan.

Let cool slightly in the tin and then remove the tin by running a sharp knife around the edge. A scoop of vanilla ice cream is also ideal with the warm cake. Cut the cake into larger pieces or small bites and sprinkle with powdered sugar. Store in an airtight container in the fridge if necessary.

I would be very happy if you would share pictures and feedback about your baked goods!
Until baking.