On Sat, 24 Oct 2009 09:50:06 -0700, TammyM > wrote:

>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.

I tried it once with a home-made cake batter and it didn't turn out AT
ALL. I get much better results with a boxed cake mix.

If I don't need the whole huge sheet cake, I make half the recipe in a
square cake pan. (A ten inch pan, I believe.)

Also, I freeze rhubarb from my garden every year, and this cake is the
only recipe I have that uses it. A helpful hint is to thaw the rhubarb
and then squeeze out the excess moisture, same as you would do with
frozen spinach.

Jo Anne