Icelandic Rhubarb Cake

Hjónabandssæla Hjónabandssæla Full recipe

[{"selector":"#anim-fecd7e4f-606c-4a09-b7ef-01404c49f4b8","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6dcbb145-fc6a-487d-8149-15c60be44488","keyframes":{"transform":["translate3d(0px, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Cream together brown sugar and margarine until light and fluffy (around 1 minute on high speed). Full Recipe

[{"selector":"#anim-302eff1d-562d-45e7-9c80-b87bdfb22ba1","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e11facdd-d08f-4713-90c8-e48a8d06031a","keyframes":{"transform":["translate3d(0px, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] To the creamed ingredients, add oats, flour, baking powder, baking soda, and salt. Mix on low speed to combine. Full Recipe

[{"selector":"#anim-15f07635-3b6c-47e3-85ed-2a238f547fe8","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bc50798a-278b-4c97-a07c-8f9bb7a876ea","keyframes":{"transform":["translate3d(0px, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Transfer two-thirds of the mixture to a square 9-inch baking pan. Gently press it into an even layer (but don't press too firmly; we don't want the cake to be dense). Full Recipe

[{"selector":"#anim-736cb335-430e-4c40-bd4b-9b401639c9b2","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5c3542ac-da0d-444d-94cc-3720e3dd4425","keyframes":{"transform":["translate3d(0px, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Spread the rhubarb jam over top of the oat mixture. Make sure to cover the entire surface but don't stress if there is more jam in some areas than others. Full Recipe

[{"selector":"#anim-24a57683-7875-43a3-b95d-dcb969d43f95","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-15d7932a-fa44-46b7-a362-e391dd0afa07","keyframes":{"transform":["translate3d(0px, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Sprinkle the remaining oat mixture over to lightly cover the jam. Full Recipe

[{"selector":"#anim-91a2dc38-7203-41e5-befe-3f08ed69add9","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7a694590-5b84-42dd-a9de-218fcb3f9b23","keyframes":{"transform":["translate3d(0px, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Bake for 40 minutes at 325 °F. Let cool fully before slicing for the best flavour and texture. Enjoy! Full Recipe

More Recipes from

[{"selector":"#anim-7b52f44c-149d-4c7a-978e-78e9f7aceb97","keyframes":{"transform":["scale(1)","scale(1.15)","scale(0.985)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":1200,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-fea25b84-57b6-4ad5-8354-b492d0853b61","keyframes":{"opacity":[0,1]},"delay":0,"duration":1200,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-34ce33cd-03df-4df9-927c-08593b1273e3","keyframes":{"opacity":[0,1]},"delay":100,"duration":1201,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c24ee236-1218-4c8d-be7f-61b71a6bfc14","keyframes":{"opacity":[0,1]},"delay":200,"duration":1200,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}]

Icelandic Rhubarb Cake

More Recipes from

armenian perok cake

dutch hutspot

mămăligă (polenta)