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Thread: Barb's Rhubarb Custard Cake: FROZEN RHUBARB?

  1. #1
    Lynn from Fargo Guest

    Default Barb's Rhubarb Custard Cake: FROZEN RHUBARB?

    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

  2. #2
    Dora Guest

    Default Re: Barb's Rhubarb Custard Cake: FROZEN RHUBARB?

    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


  3. #3
    Lynn from Fargo Guest

    Default Re: Barb's Rhubarb Custard Cake: FROZEN RHUBARB?

    On Oct 23, 2:58*pm, "Dora" <limey...@yahoo.com> 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

  4. #4
    Dora Guest

    Default Re: Barb's Rhubarb Custard Cake: FROZEN RHUBARB?

    Lynn from Fargo wrote:
    > On Oct 23, 2:58 pm, "Dora" <limey...@yahoo.com> 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


    My copy says "one pint" - obviously, two cups. Just in case your info
    may vary, here's the recipe posted by Barb:

    Dora

    * Exported from MasterCook *

    Rhubarb Custard Cake

    :Posted by Barb Schaller

    1 Two-layer yellow cake mix
    4 cups rhubarb -- chopped
    1 cup sugar
    1 pint whipping cream

    Prepare batter for cake mix according to package directions; turn into
    greased and floured 9 x 13 pan. Dump the chopped rhubarb on top of
    the cake batter. Sprinkle the sugar on top of the rhubarb. Pour the
    whipping cream (unwhipped) over the sugar. Bake at 350 for 50-60
    minutes, until cake springs back when lightly touched.
    Cream, sugar and rhubarb sink to bottom, forming a custard layer.

    Source:
    "Star Tribune Taste Section 5/25/88"

    - - - - - - - - - - - - - - - - -
    - -



  5. #5
    TammyM Guest

    Default Re: Barb's Rhubarb Custard Cake: FROZEN RHUBARB?

    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, those Minnysoter ribbon-givers know what they're doin'

  6. #6
    Dora Guest

    Default Re: Barb's Rhubarb Custard Cake: FROZEN RHUBARB?

    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, those Minnysoter ribbon-givers know what
    > they're doin'


    As Barb knows, this cake got rave reviews when she posted the recipe
    but is doomed for me. Fresh rhubarb is seldom available here and we
    tried raising rhubarb just for this cake. For three years in a row,
    the plants died - and not for lack of care. So - the poor cake has
    never been made.
    Looks like frozen rhubarb will work - thanks, Lynn!


  7. #7
    joanne.slaven Guest

    Default Re: Barb's Rhubarb Custard Cake: FROZEN RHUBARB?

    On Sat, 24 Oct 2009 09:50:06 -0700, TammyM <[email protected]> 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 tried it once with a home-made cake batter and it didn't turn out AT
    ALL. I get much better results with a boxed cake mix.

    If I don't need the whole huge sheet cake, I make half the recipe in a
    square cake pan. (A ten inch pan, I believe.)

    Also, I freeze rhubarb from my garden every year, and this cake is the
    only recipe I have that uses it. A helpful hint is to thaw the rhubarb
    and then squeeze out the excess moisture, same as you would do with
    frozen spinach.

    Jo Anne

  8. #8
    sf Guest

    Default Re: Barb's Rhubarb Custard Cake: FROZEN RHUBARB?

    On Sat, 24 Oct 2009 09:50:06 -0700, TammyM <[email protected]> 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.

  9. #9
    Serene Vannoy Guest

    Default Re: Barb's Rhubarb Custard Cake: FROZEN RHUBARB?

    sf wrote:
    > On Sat, 24 Oct 2009 09:50:06 -0700, TammyM <[email protected]> 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

  10. #10
    sf Guest

    Default Re: Barb's Rhubarb Custard Cake: FROZEN RHUBARB?

    On Sat, 24 Oct 2009 22:33:20 -0700, Serene Vannoy
    <[email protected]> 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.

  11. #11
    hahabogus Guest

    Default Re: Barb's Rhubarb Custard Cake: FROZEN RHUBARB?

    Lynn from Fargo <[email protected]> wrote in
    news:[email protected] on
    Oct Sat 2009 01:04 am

    > On Oct 23, 2:58*pm, "Dora" <limey...@yahoo.com> 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



  12. #12
    blake murphy Guest

    Default Re: Barb's Rhubarb Custard Cake: FROZEN RHUBARB?

    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

  13. #13
    Kate Connally Guest

    Default Re: Barb's Rhubarb Custard Cake: FROZEN RHUBARB?

    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


    Lynn,
    I guess it's too late now but here's my experience
    using frozen rhubarb. It seems that if you use it frozen
    the rhubarb doesn't sink to the bottom like it's supposed
    to. The next time I make it with frozen I'm going to at
    least partially thaw the rhubarb. I've done it with totally
    thawed 'barb but there's too much "water" when you do that.
    That's why I've been doing it with completely frozen 'barb.
    The first time it didn't "sink" I thought it was just a fluke
    but it's happened several times since so I'm going to go with
    partial from now on. Still tastes good though. I think it's
    the cold from the frozen 'barb that has to do with it not
    sinking.

    Kate

    --
    Kate Connally
    If I were as old as I feel, Id 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?
    mailto:[email protected]

  14. #14
    Kate Connally Guest

    Default Re: Barb's Rhubarb Custard Cake: FROZEN RHUBARB?

    Lynn from Fargo wrote:
    > On Oct 23, 2:58 pm, "Dora" <limey...@yahoo.com> 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.


    My version of the recipe calls for 1 c. sugar. I once used 1 1/2 c.
    because I didn't have the recipe handy and I wasn't sure if it was
    1 c. or 2 c. so I split the difference. It was fine, but probably
    2 c. would be too much.

    > Should
    > I cut the heavy cream back from 2 cups to one cup also?


    No, no, no! Never! Don't do it! Yikes! That would be
    awful!

    Kate

    --
    Kate Connally
    If I were as old as I feel, Id 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?
    mailto:[email protected]

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