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 made it once and it was too sweet for us - the rhubarb didn't help.
We don't eat enough cake to make it a do over with less sugar.

--
I love cooking with wine.
Sometimes I even put it in the food.