TammyM wrote:
> Lynn from Fargo wrote:
>> Do I need to do anything different if I want to make it with Frozen
>> Rhubarb?
>>
>> Also, my copy of the recipe calls for 2 cups of sugar and a pint of
>> whipping cream for one box of cake mix in a 9 X 13" pan.
>>
>> Please help asap! I need this out of the oven by 1:00 pm CDT
>
> Lynn and others who have made this cake, a question for you. I
> ordinarily detest cakes made with white or yellow cake mix. To me,
> there's an off, ultra sweet, chemically (highly technical term
> there)
> taste. Does the rhubarb offset that awful sweetness? Of course, I
> could always take a shot and just make it myself.... I like the
> idear of using frozen (slightly thawed) rhubarb.
>
> TammyM, loves Barb's cream cheese coffee cake but not so much her
> brownie recipe so she's twofertwo chez moi. Then again, her jammies
> are pretty damned good, those Minnysoter ribbon-givers know what
> they're doin'

As Barb knows, this cake got rave reviews when she posted the recipe
but is doomed for me. Fresh rhubarb is seldom available here and we
tried raising rhubarb just for this cake. For three years in a row,
the plants died - and not for lack of care. So - the poor cake has
never been made.
Looks like frozen rhubarb will work - thanks, Lynn!