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'