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.

sf wrote:
> 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 made it once, but I used my own yellow cake (not a mix), which isn't
ultra sweet, and we really liked it.

Serene

On Sat, 24 Oct 2009 22:33:20 -0700, Serene Vannoy
> wrote:

>I made it once, but I used my own yellow cake (not a mix), which isn't
>ultra sweet, and we really liked it.

Do you remember if you added extra sugar? Just curious. If I
remember correctly the texture was sort of like a tres leches cake (a
cake I happen to like) - so it wasn't the texture that put me off, it
was the ultra sweetness (which I didn't expect due to the rhubarb
content).

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