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Hjónabandssæla – Icelandic oat cake with rhubarb
Dessert

Hjónabandssæla – Icelandic oat cake with rhubarb

Icelandic oat cake with rhubarb jam — "the happy marriage cake", a simple and home-baked classic.

TraditionalAfternoon TeaEverydayDessertBakingIcelandic
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Rate:
45 min total
12 servings
Very Easy

Ingredients

servings
Units

  • Ingredients

    • 7.1 oz Rolled oats
    • 7.1 oz Flour
    • 5.3 oz Sugar
    • 7.1 oz Butter, cold, cubed
    • 1 tsp Baking powder
    • 10.6 oz Rhubarb jam

Instructions

  1. 1

    Preheat oven to 175 °C

    1. Preheat oven to 175 °C. Mix oats, flour, sugar and baking powder. Cut butter in to form a crumbly dough.
  2. 2

    Press half the dough into the tin

    1. Press half the dough into the base of a greased tin (about 20 × 30 cm).
  3. 3

    Spread rhubarb jam evenly on top

    1. Spread rhubarb jam evenly on top. Crumble remaining dough over.
  4. 4

    Bake 25–30 min until top is golden

    1. Bake 25–30 min until top is golden. Cool and cut into pieces.

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GlutenDairy

Author

N

Nordmad

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Author

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Nordmad