Today’s lunch included a slice of homemade cake that I made using a gorgeous recipe by Hijacked by Twins. I had some rhubarb to use up, and put out a desperate plea on Twitter asking for ideas for how to use it, and among the many wonderful ideas I received this cake stood out a mile – I had to try it! It’s Rhubarb and Banana Crumble Cake, which to my mind covers more than one dessert recipe – rhubarb crumble and banana cake in one, brilliant! I thought it sounded an interesting combination of fruits too, and it didn’t disappoint – the sweetness of the banana balanced the tart rhubarb beautifully. I made a couple of minor changes – replacing the butter with dairy free spread so that Mr Amazing could partake, and using brown sugar, but otherwise followed the recipe exactly. The cake was absolutely delicious and didn’t last long at all, but I managed to hide a bit for Small Child to take with his lunch!
As you can see below lunches I make aren’t always complicated, I just do my best to make sure that they are healthy, balanced, and presented nicely. If they occasionally include a special treat of cake, then Small Child is extra happy!
In this lunch Small Child had a bread roll, filled with leftover roast chicken, lettuce and cucumber and a little mayo, a slice of rhubarb and banana crumble cake, and some blueberries and strawberries. I sliced the top off the strawberries and decorated them with leaf picks, added a couple of cute 3D butterfly picks to the cake and decorated the roll with a couple of butterflies cut from cheese using mini bento cutters.
I also packed a reusable food pouch filled with organic natural yoghurt in his lunch bag. This lunch took me all of about 3 minutes to make, but I’m guessing Small Child enjoyed it, there was certainly nothing left of it at the end of the school day!
Items used to make this lunch: