What a wonderful start to the long bank holiday weekend we have had here at IDEAS, two of our lovely customers who grow their own fruit and vegetables brought in boxes of homegrown produce for us to enjoy over the weekend, we really do have the best customers.

Helen quickly got to work using some of the produce by making a beautiful meal of beef wellington, roast potatoes and lots of the wonderful vegetables. Next on her list is to use is the beautiful rhubarb in which a Rhubarb cake is going to be made, below is the recipe for you all to try at home.

Please note that we are closed this bank holiday from Saturday 24th August - Monday 26th August and re-open on Tuesday 27th August at 9am. We hope you have a lovely, relaxing weekend full of sun!

Ingredients

For the cake

300g Rhubarb

165g Self raising flour

175g Butter

175g Caster sugar

3 Large eggs

2 tsp Vanilla paste

Juice of ½ a lemon

For the crumbly topping

25g Butter

2 tbsp Self-raising flour

1 tbsp Caster sugar

2 tsp Ground ginger

Cream or ice cream to serve

Method

Preheat the oven to 180 c, fan 160 c. Grease and line a 23cm square tin

Trim and chop the rhubarb stems into 3cm pieces, mix with the lemon juice & set to one side

Whisk the remaining cake ingredients together to make a smooth batter

Fold in half the rhubarb and spoon the mixture into the greased tin, scatter over the remaining rhubarb

For the topping, rub the butter into the flour until the mixture resembles breadcrumbs, then stir in the sugar & ginger. Sprinkle over the cake batter and bake for 50 minutes

Remove from the oven and cool in the tin for 10 minutes before turning out

Cut the cake into squares and serve warm or cold with a big dollop of cream or ice cream.

Recipe taken from the Sainsbury’s magazine