Icelandic Hjónabandssæla with Rhubarb Jam

Name: Icelandic Hjónabandssæla with Rhubarb Jam
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Dessert
Ingredients: Rolled oats; All-purpose flour; Sugar; Baking soda; Salt; Unsalted butter, melted; Egg, beaten; Rhubarb, chopped; Sugar; Lemon juice

The Perfect Marriage Cake

A traditional Icelandic oat cake with a sweet-tangy rhubarb jam filling, perfect for family gatherings or an afternoon treat.

1 h 30 min
12
Easy

Ingredients

For the Oat Cake

Rolled oats

2 cups

All-purpose flour

2 cups

Sugar

1 cup

Baking soda

1 teaspoon

Salt

1 teaspoon

Unsalted butter, melted

1 cup

Egg, beaten

For the Rhubarb Jam

Rhubarb, chopped

3 cups

Sugar

1 1/2 cups

Lemon juice

1 tablespoon

Preparation

Preparing the Rhubarb Jam

Combine ingredients

Combine rhubarb, sugar, and lemon juice in a saucepan.

Cook the mixture

Cook over medium heat, stirring occasionally, until rhubarb softens and thickens, about 20-25 minutes.

Cool the jam

Let it cool to room temperature.

Ensure the rhubarb jam is completely cooled before spreading it on the base.

Preparing the Oat Cake Base

Preheat oven

Preheat oven to 350°F (175°C).

Mix dry ingredients

In a large bowl, mix together rolled oats, flour, sugar, baking soda, and salt.

To enhance texture, lightly toast the rolled oats before combining them with other ingredients.

Combine wet ingredients

Stir in the melted butter and beaten egg until integrated.

Cooking Process

Building the Base

Press half of the oat mixture firmly into a 9x13-inch baking pan to form an even layer.

Base Preparation: 15 min

Adding the Jam

Spread the cooled rhubarb jam evenly over the base.

Baking: 40 min at 350°F (Medium heat)

Crumbling the Top

Crumble the remaining oat mixture over the rhubarb jam, pressing lightly.

Plating & Serving