Name: Rhubarb And Ginger Cake
Ingredients: 1 1/2 lb Fresh rhubarb; 4 oz Butter; 3 oz Sugar plus extra for sprinkling; 2 Free-range eggs; 4 oz Flour; 1 ts Ground ginger; 3 oz Butter; 4 oz Flour; 2 oz Sugar; Icing sugar to finish

Parents, by nature, your children want to feel special. Will they learn that from you? And will you reject the superficial spoiling, self-esteem movement, permissive attitudes and worthless flattering in your efforts to achieve it? Start with God’s image. Then cultivate their love for God’s image. Then show Christ as the solution to repair God’s image. Nurture their relationship with Christ toward His causes. Only then will our children find their worth in life.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Vegetarian	Veg4, Vegetarian	1	servings

INGREDIENTS

1 1/2	lb	Fresh rhubarb
4	oz	Butter
3	oz	Sugar plus extra for sprinkling
2		Free-range eggs
4	oz	Flour
1	ts	Ground ginger
3	oz	Butter
4	oz	Flour
2	oz	Sugar
		Icing sugar to finish

INSTRUCTIONS

FOR THE TOPPING
1. Preheat the oven to 180&deg;C/350&deg;F/Gas mark 4. Prepare the rhubarb by
trimming off the leafy tops and the pale pink root slivers at the base of
each stalk. Rinse and chop into 1in / 2cm chunks.
2. Cream the butter and sugar together and when light and fluffy add the
eggs one at a time heating well. Fold in the flour and the ground ginger.
Spoon the mixture into a greased and lined 8in tin. Cover with the prepared
rhubarb and sprinkle with sugar.
3. Make the topping by rubbing the butter into the flour until it resembles
breadcrumbs and stirring in the sugar. Spoon over the rhubarb. Bake for 3/4
hour until firm and springy to the touch. Allow to cool and dust with icing
sugar before serving.
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