Lynn from Fargo wrote:
> On Oct 23, 2:58 pm, "Dora" > 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 in Fargo
>>
>> Can't help you about the frozen rhubarb but my copy of Barb's
>> recipe
>> calls for just one cup of sugar. YMMV
>>
>> Dora
>
> Thanks, Dora
> The frozen rhubarb was fine - I just thawed it enough to cut it into
> smaller pieces. Next time I'm going to use one cup of sugar.
> Should
> I cut the heavy cream back from 2 cups to one cup also?
> Lynn in Fargo

My copy says "one pint" - obviously, two cups. Just in case your info
may vary, here's the recipe posted by Barb:

Dora

* Exported from MasterCook *

Rhubarb Custard Cake

:Posted by Barb Schaller

1 Two-layer yellow cake mix
4 cups rhubarb -- chopped
1 cup sugar
1 pint whipping cream

Prepare batter for cake mix according to package directions; turn into
greased and floured 9 x 13 pan. Dump the chopped rhubarb on top of
the cake batter. Sprinkle the sugar on top of the rhubarb. Pour the
whipping cream (unwhipped) over the sugar. Bake at 350º for 50-60
minutes, until cake springs back when lightly touched.
Cream, sugar and rhubarb sink to bottom, forming a custard layer.

Source:
"Star Tribune Taste Section 5/25/88"

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