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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

With the arrival of Jesus Christ came the New Covenant. He told His disciples during the Last Supper, “This cup which is poured out for you is the new covenant in My blood” (Lk. 22:20). And the Lord made the arrival of the New Covenant dramatically clear when the veil in the Temple was torn from top to bottom after Jesus died on the cross (Mt. 27:51). This event signified the fact that the whole old system had ended and a new covenant had dawned. The Holy Place was now exposed, and redeemed sinners by the blood of Christ (not the blood of animals) were given open and direct access to the throne of God (Heb. 4:16). And to make it unmistakably clear, God permitted the Temple to be destroyed in AD 70 to put an end to all animal sacrifices now that the shadows of animal sacrifices have given way to the substance; the one-and-for-all blood sacrifice of Jesus Christ (Heb. 9:12).

Randy Smith

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Rhubarb Crumble-cake

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Eggs	British	Cakes, Fruits	10	Servings

INGREDIENTS

14	oz	Rhubarb, trimmed weight
10	oz	Self-raising flour
7	oz	Butter
4	oz	Caster sugar
3	oz	Pale muscovado sugar
1		Orange
1 1/2	oz	Chopped hazelnut kernels
1/2	t	Ground cinnamon
2		Eggs

INSTRUCTIONS

First make the nutty crumble topping.  Sift 4 oz flour into a bowl,
and add 3 oz butter.  Do not rub in the fat but cut it in with a
pastry blender or a pair of knives used like scissors. Stir in the
muscovado sugar and nuts and set aside.  Sift the remaining 6 oz flour
and the cinnamon into a separate bowl  and reserve.  Slice the rhubarb
into 1-inch chunks and finely grate  the zest of the orange over it.
Cream the remaining 1/4 lb butter  with the caster sugar until pale,
creamy and light.  Break up the  eggs with a fork and add them to the
butter mixture a little at a  time, alternating with spoonfuls of the
flour and cinnamon and add 2  tablespoons of orange juice.  Spoon the
cake mixture evenly over the base of a 9-inch spring-clip  tin that has
been greased, lined and greased again. Scatter the  rhubarb and orange
mixture evenly over the top then cover the fruit  with the nutty
crumble mixture.  Bake at 350 F (180 C) gas mark 4 for  about 1 1/4
hours.  Leave in a warm draught-free place to cool down slowly after
baking  and wait until the crumble-cake is completely cold before
taking it  out of the tin.  Wait until the next day before eating.
Source: Philippa Davenport in "Country Living" (British), June 1988.
Typed for you by Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 161 Calories From Fat: 150 Total Fat: 17.1g Cholesterol: 79.9mg Sodium: 16.5mg Potassium: 36.3mg Carbohydrates: 1.1g Fiber: <1g Sugar: <1g Protein: 1.5g