Lynn from Fargo > wrote in
on
Oct Sat 2009 01:04 am

> 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
>

I use just about any fruit or fruit combo in it...you need about 4 cups
of fruit.
I add 1 cup sugar and 2 cups whipping cream (as I like
custardy).
I don't think frozen rhubarb would be a problem, (that is if
it is not 1 big solid lump of 4 cups of rhubarb)as long as you can
sprinkle it around the cake pan, it should work ok.

My last version was a strawberry manderin orange cake. It vanished pretty quick at Canadian
Thanksgiving supper.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante