Well, I was invited to Easter Dinner today (they are Eastern Orthodox
Christian) and I offered to bring dessert.

I heard they love rhubarb, so I decided to Google for Barb's Rhubarb custard
cake recipe.

I found it yesterday morning, have been corresponding with her about it, and
I made it this morning.

While it was in the oven, I decided to Google RFC and read the reviews of
this cake. I remembered they were raves, and I read a few yesterday when I
found the recipe.

Well, for some reason, this morning when I did my search, the first recipe
that came up was the one where Barb stated she originally posted an
incorrect amount of sugar, it was really 1 cup of sugar, not two.

Naturally, the first one I found yesterday, and therefore, the one I printed
out to make this morning, called for TWO CUPS of sugar. Now, I have to say,
as I was making this cake, I looked at one cup of sugar and it seemed like
enough, but then again, what do I know? I've never cooked rhubarb before, so
instead of following my instinct, I followed the recipe.

Of course, every single recipe I pulled up this morning (once the damn thing
was in the oven) called for 1 cup sugar. And I can't find the one with 2
cups online, just to prove I'm not imagining things.

Anyway, there's nothing to be done now, I really wish I had noticed two
different recipes yesterday, but the bottom line is:

Has anyone made this thing with 2 cups of sugar? And how was it if you did?

Or should I just dump this in the garbage and run over to the market and
pick up a Mrs Smiths pie and call it a day?

So much for "tried and true".
I shoulda made the f%$&ing pie recipe from Everyday Food.

On Sun, 01 May 2005 11:02:19 -0400, Sheryl Rosen wrote:

> Has anyone made this thing with 2 cups of sugar? And how was it if you did?
>
> Or should I just dump this in the garbage and run over to the market and
> pick up a Mrs Smiths pie and call it a day?

Why don't you taste it before you toss it out? Rhubarb is VERY tart!
Couldn't you serve it with unsweetened whipped cream? That should
counter-act too much sugar.

On Sun 01 May 2005 08:02:19a, Sheryl Rosen wrote in rec.food.cooking:

> Well, I was invited to Easter Dinner today (they are Eastern Orthodox
> Christian) and I offered to bring dessert.
>
> I heard they love rhubarb, so I decided to Google for Barb's Rhubarb
> custard cake recipe.
>
> I found it yesterday morning, have been corresponding with her about it,
> and I made it this morning.
>
> While it was in the oven, I decided to Google RFC and read the reviews
> of this cake. I remembered they were raves, and I read a few yesterday
> when I found the recipe.
>
> Well, for some reason, this morning when I did my search, the first
> recipe that came up was the one where Barb stated she originally posted
> an incorrect amount of sugar, it was really 1 cup of sugar, not two.

If the cake doesn'y fall, it'll be fine.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright at wrote on 5/1/05 12:36 PM:

> On Sun 01 May 2005 08:02:19a, Sheryl Rosen wrote in rec.food.cooking:
>
>>
>> Well, for some reason, this morning when I did my search, the first
>> recipe that came up was the one where Barb stated she originally posted
>> an incorrect amount of sugar, it was really 1 cup of sugar, not two.
>
> If the cake doesn'y fall, it'll be fine.

why would it fall???

Once again, no one answers the question.
"Has anyone made it with the 2 cups of sugar?"

No.
Ok, thanks.

Gee, I could taste it. No kidding.
Obviously, if I wanted to do that, I would have.
I'm not showing up at someone's house with a cake that a sliver's been taken
out of. Friends or not.

It's going in the garbage.

I'm stopping at the bakery on the way.

On Sun 01 May 2005 09:41:26a, Sheryl Rosen wrote in rec.food.cooking:

> Wayne Boatwright at wrote on 5/1/05 12:36 PM:
>
>> On Sun 01 May 2005 08:02:19a, Sheryl Rosen wrote in rec.food.cooking:
>>
>>>
>>> Well, for some reason, this morning when I did my search, the first
>>> recipe that came up was the one where Barb stated she originally
>>> posted an incorrect amount of sugar, it was really 1 cup of sugar, not
>>> two.
>>
>> If the cake doesn'y fall, it'll be fine.
>
> why would it fall???

Cakes baked with twice as much sugar as called for will typically fall.
The structure fails.

> Once again, no one answers the question.
> "Has anyone made it with the 2 cups of sugar?"

I haven't baked either way.

> No.
> Ok, thanks.
>
> Gee, I could taste it. No kidding.
> Obviously, if I wanted to do that, I would have.
> I'm not showing up at someone's house with a cake that a sliver's been
> taken out of. Friends or not.

I didn't suggest that. If it didn't fall, it should be fine. Rhubarb is
very tart and would offset the sweetness.

> It's going in the garbage.

'tis a pity!

> I'm stopping at the bakery on the way.

Your friends will miss the best part...your cake.

Now, maybe you can unknot your drawers!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote:

>
> >> If the cake doesn'y fall, it'll be fine.
> >
> > why would it fall???
>
> Cakes baked with twice as much sugar as called for will typically fall.
> The structure fails.

Don't cakes with a lot of sugar usually also have a lot of egg?

On Sun 01 May 2005 11:08:27a, Dave Smith wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>
>>
>> >> If the cake doesn'y fall, it'll be fine.
>> >
>> > why would it fall???
>>
>> Cakes baked with twice as much sugar as called for will typically fall.
>> The structure fails.
>
> Don't cakes with a lot of sugar usually also have a lot of egg?

If it's intentional.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Dave Smith wrote:

> Wayne Boatwright wrote:
>
> >
> > >> If the cake doesn'y fall, it'll be fine.
> > >
> > > why would it fall???
> >
> > Cakes baked with twice as much sugar as called for will typically fall.
> > The structure fails.
>
> Don't cakes with a lot of sugar usually also have a lot of egg?
>


Of course as a courtesy the OP could have printed out the recipe they used.
But of course they did not...so I really wonder what sort of "help" they
expect to receive?

--
Bet
Greg

Wayne Boatwright wrote:.

> Now, maybe you can unknot your drawers!


Don't bet on it :-)

--
Best
Greg

Sheryl Rosen wrote on 01 May 2005 in rec.food.cooking

> It's going in the garbage.
>
> I'm stopping at the bakery on the way.
>

But homemade shows you care...and you took the time. And usually tastes
better. But if you feel that strongly at least taste it first before
chucking it.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Sheryl Rosen wrote:
> Wayne Boatwright at wrote on 5/1/05 12:36 PM:
>
>
>>On Sun 01 May 2005 08:02:19a, Sheryl Rosen wrote in rec.food.cooking:
>>
>>
>>>Well, for some reason, this morning when I did my search, the first
>>>recipe that came up was the one where Barb stated she originally posted
>>>an incorrect amount of sugar, it was really 1 cup of sugar, not two.
>>
>>If the cake doesn'y fall, it'll be fine.
>
>
> why would it fall???
>
> Once again, no one answers the question.
> "Has anyone made it with the 2 cups of sugar?"
>
> No.
> Ok, thanks.
>
> Gee, I could taste it. No kidding.
> Obviously, if I wanted to do that, I would have.
> I'm not showing up at someone's house with a cake that a sliver's been taken
> out of. Friends or not.
>
> It's going in the garbage.
>
> I'm stopping at the bakery on the way.
>
>

Why did you bother asking the question? Just so you could yell at Wayne
and Michael when they suggested you taste it and see?

Throwing it away seems kind of stupid.

Be sure and tell the hostess, when you show up with a supermarket pie,
that you baked a fresh rhubarb custard cake and then threw it away
rather than bring it because it *might* have been too sweet. I'm sure
she'll appreciate that.

Best regards,
Bob

On Sun, 01 May 2005 14:02:40 -0500, zxcvbob wrote:

> Why did you bother asking the question? Just so you could yell at Wayne
> and Michael when they suggested you taste it and see?
>
> Throwing it away seems kind of stupid.

That's Sheryl Rosen (or catmandy, depending on her mood) for you.
>
> Be sure and tell the hostess, when you show up with a supermarket pie,
> that you baked a fresh rhubarb custard cake and then threw it away
> rather than bring it because it *might* have been too sweet. I'm sure
> she'll appreciate that.


She probably told them the entire story, more than once.

On Sun 01 May 2005 05:40:09p, sf wrote in rec.food.cooking:

> On Sun, 01 May 2005 14:02:40 -0500, zxcvbob wrote:
>
>> Why did you bother asking the question? Just so you could yell at
>> Wayne and Michael when they suggested you taste it and see?
>>
>> Throwing it away seems kind of stupid.
>
> That's Sheryl Rosen (or catmandy, depending on her mood) for you.
>>
>> Be sure and tell the hostess, when you show up with a supermarket pie,
>> that you baked a fresh rhubarb custard cake and then threw it away
>> rather than bring it because it *might* have been too sweet. I'm sure
>> she'll appreciate that.
>
>
> She probably told them the entire story, more than once.

I'm sure she included how rude the posters on r.f.c. were as well.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

sf wrote:

> On Sun, 01 May 2005 14:02:40 -0500, zxcvbob wrote:
>
> > Why did you bother asking the question? Just so you could yell at
Wayne
> > and Michael when they suggested you taste it and see?
> >
> > Throwing it away seems kind of stupid.
>
> That's Sheryl Rosen (or catmandy, depending on her mood) for you.
> >
> > Be sure and tell the hostess, when you show up with a supermarket pie,
> > that you baked a fresh rhubarb custard cake and then threw it away
> > rather than bring it because it *might* have been too sweet. I'm sure
> > she'll appreciate that.
>
>
> She probably told them the entire story, more than once.
>


I've only been reading this thread for five minutes and I'm sick of it
already :-)

I've done similar boo - boos before but unless the dish is *really* dire
I'll take it along. At the very worst we'll at least have a good laff over
it. More often than not it will be somewhat edible, and some would not even
notice the "mistake" if it weren't mentioned...

I'd certainly never set myself up as a victim over such a trivial matter.
Some folx just like to wallow in drama I guess...

--
Best
Greg

Sheryl Rosen > wrote:

> Wayne Boatwright at wrote on 5/1/05 12:36 PM:
>
> > On Sun 01 May 2005 08:02:19a, Sheryl Rosen wrote in rec.food.cooking:
> >
> >>
> >> Well, for some reason, this morning when I did my search, the first
> >> recipe that came up was the one where Barb stated she originally posted
> >> an incorrect amount of sugar, it was really 1 cup of sugar, not two.
> >
> > If the cake doesn'y fall, it'll be fine.
>
> why would it fall???
>
> Once again, no one answers the question.
> "Has anyone made it with the 2 cups of sugar?"
>
> No.
> Ok, thanks.

Charming.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

"Sheryl Rosen" > wrote in message
...
> Wayne Boatwright at wrote on 5/1/05 12:36 PM:
>
>> On Sun 01 May 2005 08:02:19a, Sheryl Rosen wrote in rec.food.cooking:
>>
>>>
>>> Well, for some reason, this morning when I did my search, the first
>>> recipe that came up was the one where Barb stated she originally posted
>>> an incorrect amount of sugar, it was really 1 cup of sugar, not two.
>>
>> If the cake doesn'y fall, it'll be fine.
>
> why would it fall???
>
> Once again, no one answers the question.
> "Has anyone made it with the 2 cups of sugar?"
>
> No.
> Ok, thanks.
>
> Gee, I could taste it. No kidding.
> Obviously, if I wanted to do that, I would have.
> I'm not showing up at someone's house with a cake that a sliver's been
> taken
> out of. Friends or not.
>
> It's going in the garbage.
>
> I'm stopping at the bakery on the way.
> ================

Nooooooooooooooo... don't throw it out! Take it. Warn the hostess that it
might be a little sweet if you want (but against rhubarb chances are it will
be fine). If it really bothers you take a back up dessert. Is your cake
the only dessert for the function? It'll be fine. Don't sweat it.

Ummm... is the cake round or square? If it's square you could easily trim
off a sliver down one side or if round, slice off a bit of the top or bottom
just as you would to level it... Just a thought.

The answer to your question is no - I have not doubled the amount of sugar
called for but I have one and one-halfed it because I didn't believe the
amount was correct (and 1 1/2 was PERFECT!).

Cyndi

On Sun, 01 May 2005 12:41:26 -0400, Sheryl Rosen
> wrote:

>Wayne Boatwright at wrote on 5/1/05 12:36 PM:
>
>> On Sun 01 May 2005 08:02:19a, Sheryl Rosen wrote in rec.food.cooking:
>>
>>>
>>> Well, for some reason, this morning when I did my search, the first
>>> recipe that came up was the one where Barb stated she originally posted
>>> an incorrect amount of sugar, it was really 1 cup of sugar, not two.
>>
>> If the cake doesn'y fall, it'll be fine.
>
>why would it fall???
>
>Once again, no one answers the question.
>"Has anyone made it with the 2 cups of sugar?"
>
>No.
>Ok, thanks.

<rest of snippy note snipped>

We're all sorry that you are having problems with the cake, but it's
not our fault.

Listen, this has happened before. You ask a question and others reply
but not to the question you asked. Then you get ****ed, toss off a
sarcastic response, and can't deal with the consequences.

By now you should know what to expect; even if people don't know the
answer to your question, they will try to help. Apparently you don't
like that.

So here's a suggestion- the next time you want a specific question
answered, and you don't want to read anything that others have to say,
put a notice in your post saying "Don't bother to respond if you
cannot answer the following question...."

It will save others the bother of giving suggestions to someone who
doesn't want to read other responses and can't just say "thanks for
the suggestions." or even just ignoring them.

Sue(tm)
Lead me not into temptation... I can find it myself!

On Sun 01 May 2005 01:29:36p, Curly Sue wrote in rec.food.cooking:

>
> Listen, this has happened before. You ask a question and others reply
> but not to the question you asked. Then you get ****ed, toss off a
> sarcastic response, and can't deal with the consequences.
>
> By now you should know what to expect; even if people don't know the
> answer to your question, they will try to help. Apparently you don't
> like that.
>
> So here's a suggestion- the next time you want a specific question
> answered, and you don't want to read anything that others have to say,
> put a notice in your post saying "Don't bother to respond if you
> cannot answer the following question...."
>
> It will save others the bother of giving suggestions to someone who
> doesn't want to read other responses and can't just say "thanks for
> the suggestions." or even just ignoring them.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!
>

Thanks, Sue, for saying what needed to be said.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Sheryl Rosen wrote:
>
> Wayne Boatwright at wrote on 5/1/05 12:36 PM:
>
> > On Sun 01 May 2005 08:02:19a, Sheryl Rosen wrote in rec.food.cooking:
> >
> >>
> >> Well, for some reason, this morning when I did my search, the first
> >> recipe that came up was the one where Barb stated she originally posted
> >> an incorrect amount of sugar, it was really 1 cup of sugar, not two.
> >
> > If the cake doesn'y fall, it'll be fine.
>
> why would it fall???
>
> Once again, no one answers the question.
> "Has anyone made it with the 2 cups of sugar?"
>
> No.
> Ok, thanks.
>
> Gee, I could taste it. No kidding.
> Obviously, if I wanted to do that, I would have.
> I'm not showing up at someone's house with a cake that a sliver's been taken
> out of. Friends or not.
>
> It's going in the garbage.

I could just cry! You could have sent it to me!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Tue 03 May 2005 12:28:03p, Kate Connally wrote in rec.food.cooking:

> Sheryl Rosen wrote:
>>
>> Wayne Boatwright at wrote on 5/1/05 12:36 PM:
>>
>> > On Sun 01 May 2005 08:02:19a, Sheryl Rosen wrote in
>> > rec.food.cooking:
>> >
>> >>
>> >> Well, for some reason, this morning when I did my search, the first
>> >> recipe that came up was the one where Barb stated she originally
>> >> posted an incorrect amount of sugar, it was really 1 cup of sugar,
>> >> not two.
>> >
>> > If the cake doesn'y fall, it'll be fine.
>>
>> why would it fall???
>>
>> Once again, no one answers the question.
>> "Has anyone made it with the 2 cups of sugar?"
>>
>> No.
>> Ok, thanks.
>>
>> Gee, I could taste it. No kidding.
>> Obviously, if I wanted to do that, I would have.
>> I'm not showing up at someone's house with a cake that a sliver's been
>> taken out of. Friends or not.
>>
>> It's going in the garbage.
>
> I could just cry! You could have sent it to me!
>
> Kate
>

Heh! Like that would ever happen. Sheryl wold rather throw it in the
garbage and cry about it herself -OR- she only "said" she threw it in the
garbage, and ate it all herself (to save herself the embarrassment of
taking to her friend's). Yeah, right!

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Hi All,
If anyone could pass along the recipe for Rhubarb Custard Custard Cake,
I would great appreciate. My rhubarb is coming up & I would like to try
some new recipes.
Thanks in advance,
Joan



Sheryl Rosen wrote:
> Well, I was invited to Easter Dinner today (they are Eastern Orthodox
> Christian) and I offered to bring dessert.
>
> I heard they love rhubarb, so I decided to Google for Barb's Rhubarb
custard
> cake recipe.
>
> I found it yesterday morning, have been corresponding with her about
it, and
> I made it this morning.
>
> While it was in the oven, I decided to Google RFC and read the
reviews of
> this cake. I remembered they were raves, and I read a few yesterday
when I
> found the recipe.
>
> Well, for some reason, this morning when I did my search, the first
recipe
> that came up was the one where Barb stated she originally posted an
> incorrect amount of sugar, it was really 1 cup of sugar, not two.
>
> Naturally, the first one I found yesterday, and therefore, the one I
printed
> out to make this morning, called for TWO CUPS of sugar. Now, I have
to say,
> as I was making this cake, I looked at one cup of sugar and it seemed
like
> enough, but then again, what do I know? I've never cooked rhubarb
before, so
> instead of following my instinct, I followed the recipe.
>
> Of course, every single recipe I pulled up this morning (once the
damn thing
> was in the oven) called for 1 cup sugar. And I can't find the one
with 2
> cups online, just to prove I'm not imagining things.
>
> Anyway, there's nothing to be done now, I really wish I had noticed
two
> different recipes yesterday, but the bottom line is:
>
> Has anyone made this thing with 2 cups of sugar? And how was it if
you did?
>
> Or should I just dump this in the garbage and run over to the market
and
> pick up a Mrs Smiths pie and call it a day?
>
> So much for "tried and true".
> I shoulda made the f%$&ing pie recipe from Everyday Food.

In article .com>,
"JoanJet" > wrote:

> Hi All,
> If anyone could pass along the recipe for Rhubarb Custard Custard Cake,
> I would great appreciate. My rhubarb is coming up & I would like to try
> some new recipes.
> Thanks in advance,
> Joan

I just did - recipe is in the subject line. Pay attention to the pan
size and don't chop the rhubarb too fine -- I prefer about 3/4" slices.
(And Custard is in the recipe title only once.)
--
-Barb, <http://www.jamlady.eboard.com> Updated in late-April.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:
> In article .com>,
> "JoanJet" > wrote:
>
>
>>Hi All,
>>If anyone could pass along the recipe for Rhubarb Custard Custard Cake,
>>I would great appreciate. My rhubarb is coming up & I would like to try
>>some new recipes.
>>Thanks in advance,
>>Joan
>
>
> I just did - recipe is in the subject line. Pay attention to the pan
> size and don't chop the rhubarb too fine -- I prefer about 3/4" slices.
> (And Custard is in the recipe title only once.)


Are you sure you posted it? I think I'm on the same server as you, and
I don't see it.

Best regards,
Bob

In article >, zxcvbob
> wrote:

> Melba's Jammin' wrote:
> > In article .com>,
> > "JoanJet" > wrote:
> >
> >
> >>Hi All,
> >>If anyone could pass along the recipe for Rhubarb Custard Custard Cake,
> >>I would great appreciate. My rhubarb is coming up & I would like to try
> >>some new recipes.
> >>Thanks in advance,
> >>Joan
> >
> >
> > I just did - recipe is in the subject line. Pay attention to the pan
> > size and don't chop the rhubarb too fine -- I prefer about 3/4" slices.
> >
> > (And Custard is in the recipe title only once.)
>
>
> Are you sure you posted it? I think I'm on the same server as you, and
> I don't see it.
>
> Best regards,
> Bob

That's because I posted it to the wrong group. You should see it now.
I just posted it to rfc. Getting old is hell. :-0)
--
-Barb, <http://www.jamlady.eboard.com> Updated in late-April.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, Sheryl Rosen
> wrote:

> I found it yesterday morning, have been corresponding with her about
> it, and I made it this morning.

> Has anyone made this thing with 2 cups of sugar? And how was it if
> you did?

I don't remember that I made it with two cups, just that I posted it
that way (in May of 2000 -- more recent years' postings have had it
right). Ack!
>
> Or should I just dump this in the garbage and run over to the market
> and pick up a Mrs Smiths pie and call it a day?

> So much for "tried and true".
> I shoulda made the f%$&ing pie recipe from Everyday Food.

LOL!! Did you really trash it?

More importantly, how was dinner? What did you eat? What's their
ethnic tradition and did they celebrate with some of those foods?
--
-Barb, <http://www.jamlady.eboard.com> Updated in late-April.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.