Name: Whole Wheat-Rhubarb Pudding Cake
Ingredients: 5 c Sliced rhubarb; 1/4 c Sugar; 1 1/4 c All purpose flour; 1 c Sugar; 1/2 c Whole wheat flour; 1/2 c Chopped pecans; 1 1/4 ts Baking powder; 1/2 ts Ground cinnamon; 1/4 ts Salt; 1/8 ts Ground nutmeg; 3/4 c Milk; 1/4 c Margarine or butter; melted; 1 1/4 c Sugar; 1 tb Cornstarch; 1 1/4 c Boiling water; Whipped cream; optional

I have argued that there is a pattern of love in marriage ordained by God. The roles of husband and wife are not the same. The husband is to takes his special cues from Christ as the head of the church. The wife is to take her special cues from the church as submissive to Christ. In doing this the sinful and damaging results of the Fall begin to be reversed. The Fall twisted man’s loving headship into hostile domination in some men and lazy indifference in others. The Fall twisted woman’s intelligent, willing submission into manipulative obsequiousness in some women and brazen insubordination in others.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy		Dessert	8	Servings

INGREDIENTS

5	c	Sliced rhubarb
1/4	c	Sugar
1 1/4	c	All purpose flour
1	c	Sugar
1/2	c	Whole wheat flour
1/2	c	Chopped pecans
1 1/4	ts	Baking powder
1/2	ts	Ground cinnamon
1/4	ts	Salt
1/8	ts	Ground nutmeg
3/4	c	Milk
1/4	c	Margarine or butter; melted
1 1/4	c	Sugar
1	tb	Cornstarch
1 1/4	c	Boiling water
		Whipped cream; optional

INSTRUCTIONS

Place the sliced rhubarb in a 13x9x2 inch baking dish. Sprinkle the 1/4 cup
sugar over the rhubarb. In a medium mixing bowl stir together the
all-purpose flour, the 1 cup sugar, whole wheat flour, chopped pecans,
baking powder, cinnamon, salt, and nutmeg. Add the milk and melted butter.
Stir till combined. Spoon the batter over the rhubarb and spread evenly. In
a medium mixing bowl stir together the 1 1/4 cups sugar and the cornstarch.
Add the boiling water and stir till sugar dissolves. Slowly pour the
mixture over the top of the batter. Bake in a 375 oven about 45 minutes or
till top tests done. Let cool for 30 minutes. Serve with whipped cream if
desired.
Recipe by: Better Homes & Gardens Farmer's Market Cookbook
Posted to MC-Recipe Digest V1 #996 by L979 <L979@aol.com> on Jan 8, 1998

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