C.H. Spurgeon's Evening Devotional
Tuesday April 1, 2025

"It is time to seek the Lord."-Hosea 10:12
    
    This month of April is said to derive its name from the Latin verb aperio, which signifies to open, because all the buds and blossoms are now opening, and we have arrived at the gates of the flowery year. Reader, if you are yet unsaved, may your heart, in accord with the universal awakening of nature, be opened to receive the Lord. Every blossoming flower warns you that it is time to seek the Lord; be not out of tune with nature, but let your heart bud and bloom with holy desires. Do you tell me that the warm blood of youth leaps in your veins? then, I entreat you, give your vigour to the Lord. It was my unspeakable happiness to be called in early youth, and I could fain praise the Lord every day for it. Salvation is priceless, let it come when it may, but oh! an early salvation has a double value in it. Young men and maidens, since you may perish ere you reach your prime, "It is time to seek the Lord." Ye who feel the first signs of decay, quicken your pace: that hollow cough, that hectic flush, are warnings which you must not trifle with; with you it is indeed time to seek the Lord. Did I observe a little grey mingled with your once luxurious tresses? Years are stealing on apace, and death is drawing nearer by hasty marches, let each return of spring arouse you to set your house in order. Dear reader, if you are now advanced in life, let me entreat and implore you to delay no longer. There is a day of grace for you now-be thankful for that, but it is a limited season and grows shorter every time that clock ticks. Here in this silent chamber, on this first night of another month, I speak to you as best I can by paper and ink, and from my inmost soul, as God's servant, I lay before you this warning, "It is time to seek the Lord." Slight not that work, it may be your last call from destruction, the final syllable from the lip of grace.
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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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