Happy marriage cake

Method

1. Line a 23cm, deep loose- bottomed cake tin with baking paper. Heat the oven to 180°C/ 160°C fan/gas 4. In a large bowl, cream the butter and sugars with an electric mixer until pale.
2. Beat in the egg, a little at a time. Once all the egg has been added, sift in the flour and bicarb, then add the oats and carefully fold in using a metal spoon.
3. Set one third of the mixture aside. Spoon the remaining mix into the prepared tin and smooth the surface with the back of a spoon. Mix together the rhubarb and strawberry jams, then spread over the mixture. Top with the reserved mixture, leaving a few gaps so the jam peeks through.
4. Bake for 30 minutes or until the cake mix is set and golden but still quite gooey. Serve topped with a dollop of softly whipped cream, if you like, and enjoy with a cup of tea.