C.H. Spurgeon's Morning Devotional
Sunday June 15, 2025

"And Sarah said, God hath made me to laugh, so that all that hear will laugh with me."-Genesis 21:6
    
    It was far above the power of nature, and even contrary to its laws, that the aged Sarah should be honoured with a son; and even so it is beyond all ordinary rules that I, a poor, helpless, undone sinner, should find grace to bear about in my soul the indwelling Spirit of the Lord Jesus. I, who once despaired, as well I might, for my nature was as dry, and withered, and barren, and accursed as a howling wilderness, even I have been made to bring forth fruit unto holiness. Well may my mouth be filled with joyous laughter, because of the singular, surprising grace which I have received of the Lord, for I have found Jesus, the promised seed, and He is mine for ever. This day will I lift up psalms of triumph unto the Lord who has remembered my low estate, for "my heart rejoiceth in the Lord; mine horn is exalted in the Lord; my mouth is enlarged over mine enemies, because I rejoice in Thy salvation."
    
    I would have all those that hear of my great deliverance from hell, and my most blessed visitation from on high, laugh for joy with me. I would surprise my family with my abundant peace; I would delight my friends with my ever-increasing happiness; I would edify the Church with my grateful confessions; and even impress the world with the cheerfulness of my daily conversation. Bunyan tells us that Mercy laughed in her sleep, and no wonder when she dreamed of Jesus; my joy shall not stop short of hers while my Beloved is the theme of my daily thoughts. The Lord Jesus is a deep sea of joy: my soul shall dive therein, shall be swallowed up in the delights of His society. Sarah looked on her Isaac, and laughed with excess of rapture, and all her friends laughed with her; and thou, my soul, look on thy Jesus, and bid heaven and earth unite in thyjoy unspeakable.
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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.


1 comment:

  1. 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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