Ingredients
250 g fine oat flakes
250 g flour
150 g brown sugar
1 tsp baking powder
1 tsp cinnamon
150 g soft margarine
400 g rhubarb jam
Preparation
Preheat the oven to 400 °F (200 °C) (upper/lower heat).
In a bowl, knead the oat flakes, flour and sugar with the baking powder, cinnamon and margarine to form crumbles. Set aside approx. 200 g of the sprinkles, place the rest in a cake tin lined with baking paper and press firmly there - making sure that the dough forms a higher edge on the outside.
Then spread the rhubarb jam on the cake and distribute the remaining sprinkles over it.
Bake in the oven at 400 °F (200 °C) for about 25 minutes on the middle rack.
Then let it cool well and traditionally serve with cream, as it is a relatively dry cake - but it lasts well and lasts a long time!
Annotation:
How the cake “Happy Marriage” got its name cannot really be explained.
One theory is that there are endless variations to this basic recipe and that over time more and more ingredients have been added depending on the baker's wishes - you can also mix coconut flakes into the dough, and instead of rhubarb jam, you can also add homemade date jam mix chocolate sprinkles and raisins into the rhubarb jam, use another type of jam instead of rhubarb jam - the variations are almost unlimited, as with a real recipe for marital bliss.
The other theory is that the cake is relatively easy to make, but quite dry - which is why it is traditionally served with whipped cream. But the cake stays fresh for a very long time - so perhaps the name is intended as a wish that a happy marriage will be the same.
[Translated from here.]
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