C.H. Spurgeon's Evening Devotional
Sunday June 1, 2025

"He will make her wilderness like Eden."-Isaiah 51:3
    
    Methinks, I see in vision a howling wilderness, a great and terrible desert, like to the Sahara. I perceive nothing in it to relieve the eye, all around I am wearied with a vision of hot and arid sand, strewn with ten thousand bleaching skeletons of wretched men who have expired in anguish, having lost their way in the pitiless waste. What an appalling sight! How horrible! a sea of sand without a bound, and without an oasis, a cheerless graveyard for a race forlorn! But behold and wonder! Upon a sudden, upspringing from the scorching sand I see a plant of renown; and as it grows it buds, the bud expands-it is a rose, and at its side a lily bows its modest head; and, miracle of miracles! as the fragrance of those flowers is diffused the wilderness is transformed into a fruitful field, and all around it blossoms exceedingly, the glory of Lebanon is given unto it, the excellency of Carmel and Sharon. Call it not Sahara, call it Paradise. Speak not of it any longer as the valley of deathshade, for where the skeletons lay bleaching in the sun, behold a resurrection is proclaimed, and up spring the dead, a mighty army, full of life immortal. Jesus is that plant of renown, and His presence makes all things new. Nor is the wonder less in each individual's salvation. Yonder I behold you, dear reader, cast out, an infant, unswathed, unwashed, defiled with your own blood, left to be food for beasts of prey. But lo, a jewel has been thrown into your bosom by a divine hand, and for its sake you have been pitied and tended by divine providence, you are washed and cleansed from your defilement, you are adopted into heaven's family, the fair seal of love is upon your forehead, and the ring of faithfulness is on your hand-you are now a prince unto God, though once an orphan, cast away. O prize exceedingly the matchless power and grace which changes deserts into gardens, and makes the barren heart to sing for joy.
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Tuesday, June 15, 2010

Rhubarb Upside-Down Cake

Sorry no picture for this cake as I made a big goof. Though it was still good I forgot to remove it from the pan so it stuck real good. It wasn't picture worthy. Maybe next time.

Topping:

1/2 cup margarine

2 cups brown sugar

8-12 stalks rhubarb

Cake Batter:

2 cups all purpose flour

1&1/2 cups white sugar

1/2 cup oil

3 teaspoons baking powder

4 egg whites (unbeaten)

1 teaspoon vanilla extract

Procedure:

Cut fresh rhubarb into approximately 1/2 inch long pieces

Pre-heat over to 350F. In a 9x13 cake pan, melt 1 stick of margarine. This can be done in the oven while pre-heating it.

Brush the sides of the pan with the melted margarine so that the cake will not stick.

Coat the bottom of the pan with a layer of brown sugar (2 cups)

Cover the layer of brown sugar with the cut rhubarb. Cover the entire bottom of the pan.

Mix cake batter:

combine the flour and sugar then add the oil and 1/2 cup of mile. Stir until the flour is damp - then beat for one minute. Stir in the baking powder, the remaining milk, the unbeaten egg whites, and the vanilla. Beat for two minutes. Pour over the rhubarb in the cake pan.

Bake at 350F for 35-40 minutes (making sure a cake tester comes out clean. The center section will be the last to cook.) Mine took more like 65-75 minutes.

Remove from oven, cool slightly, run a knife around the sides to make sure it will come out cleanly, and invert it onto a serving plate. I use a cookie sheet. (This is step I forgot to do ;P) (If you have never removed an upside-down cake before it can be a little unnerving. You are dealing with hot melted sugar. So place the serving plate (cookie sheet) upside-down on the cake - grasp the cake pan an plate together - hold this at arms length while you quickly invert it. If you skip this step your caramel topping will stick itself to the pan. I know :P It is very hard to get out of the pan we had to eat it up-side down after we dug it out. This step is very important. Ask me I know from experience.

I top with cool whip when serving. I refrigerate cake too.


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1 comment:

  1. April@The 21st Century HousewifeJune 16, 2010 at 2:42 PM

    Oh I love rhubarb, and your recipe sounds delicious! Never mind if it stuck - as long as it tastes good it doesn't matter!

    ReplyDelete

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