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

for a moment i wondered how you happened to see barb in her nightclothes.

your pal,
blake