Hjónabandssæla – Icelandic Oat & Rhubarb Cake

Hjónabandssæla - Icelandic Oat & Rhubarb Cake

I wonder what it is exactly withme and holidays and wedding-themed cakes when I’m more of a babies-on-spikes kind of person and
getting married feels like something that only exists in a galaxy far far away;
however, there has been lots of planning and mis-planning and hard-effing-working around this Land of Ice lately, and it turns out that its inhabitants have this amazing thing that goes
under the name of Happy Marriage Cake (that and arctic foxes, and little
horses), and never mind the weddings, I could be unhappier, and I do have my
chums (!) providing for videos of monkey cats, lifts through foggy towns at
night, cake appreciation, moral support during IT crises, moral support during
life crises, and emergency holidays, and I tend to cherish irony, and choose to
believe in blessings in disguise (however:
this weekend only, as an exception), and also look forward to seeing what my life-rebuilding session today will bring, and I hope a selected few of my allies will stick around for it; so here’s my own real delicious vegan
version of the Icelandic oat and rhubarb Happy Marriage Cake, and for your
reference, I may or may not end up legally marrying the thing.


120g (1 ½ cup) rolled oats
60g (1/2 cup) plain flour
60g (1/2 cup) wholemeal flour
180g (1 cup) soft brown sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
125g (1/2 cup + 1 tablespoon) margarine

200g (7oz) rhubarb jam

50g (1.8oz) strawberry jam, or extra
rhubarb jam

Preheat the oven to 180°C (360°F) and lightly grease a
20cm/8″ cake tin.

In a bowl mix
together oats, flours, sugar, baking powder and salt, then add the margarine
and mix with your hands until it is well combined with the dry ingredients but
the mixture is still crumbly. Place about 2/3 of the mixture into the prepared
tin, pressing it down gently to cover the base and edges. Spread the jam evenly, then scatter the remaining flour mixture over the top,
pressing it down lightly.
Bake for 30
minutes or until the top turns golden brown, let cool and a happy marriage (?)
to all.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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