Barb's rhubarb cake

In article <[email hidden]>,

sfpipeline_at_gmail.com said:

sf said:

I made half a recipe. The cake has cooled and the whipped cream is
"stabilizing" in a sieve. It doesn't look like all the rhubarb sank
to the bottom, so maybe I chopped it too fine. Hope it's cooked.

I didn't know what to expect. When it was in the oven, I could only
smell sugar, so I thought it was going to be VERY sweet. It wasn't.
The pieces of rhubarb floated in the cake mix, counteracting the sugar
and the heavy cream solidified at the bottom. Thank goodness someone
mentioned that you serve it upside down! Everyone liked (loved) it
and these are people who don't normally eat "strange" things like
rhubarb.

BTW: Thanks to the person who posted about whipping up cream and
letting it sit in a fine meshed strainer. What a great trick! I'll
be making more real whipped cream now. I hate to whip it very far in
advance because of the weeping and of course the leftovers are chucked
because of that too. I made whipped cream hours ahead, put it in the
strainer and it was perfect at dessert time. I put the leftover
whipped cream back in the strainer and into the fridge... there was
even more liquid this morning, but the whipped cream is still fine.

Huh? Did you top the dessert with whipped cream?
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

In article <[email hidden]>,

sfpipeline_at_gmail.com said:

sf said:

I made half a recipe. The cake has cooled and the whipped cream is
"stabilizing" in a sieve. It doesn't look like all the rhubarb sank
to the bottom, so maybe I chopped it too fine. Hope it's cooked.

I didn't know what to expect. When it was in the oven, I could only
smell sugar, so I thought it was going to be VERY sweet. It wasn't.
The pieces of rhubarb floated in the cake mix, counteracting the sugar
and the heavy cream solidified at the bottom. Thank goodness someone
mentioned that you serve it upside down! Everyone liked (loved) it
and these are people who don't normally eat "strange" things like
rhubarb.

BTW: Thanks to the person who posted about whipping up cream and
letting it sit in a fine meshed strainer. What a great trick! I'll
be making more real whipped cream now. I hate to whip it very far in
advance because of the weeping and of course the leftovers are chucked
because of that too. I made whipped cream hours ahead, put it in the
strainer and it was perfect at dessert time. I put the leftover
whipped cream back in the strainer and into the fridge... there was
even more liquid this morning, but the whipped cream is still fine.

Huh? Did you top the dessert with whipped cream?
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

Melba's Jammin said:

In article <[email hidden]>,

sfpipeline_at_gmail.com said:

sf said:

I made half a recipe. The cake has cooled and the whipped cream is
"stabilizing" in a sieve. It doesn't look like all the rhubarb sank
to the bottom, so maybe I chopped it too fine. Hope it's cooked.

I didn't know what to expect. When it was in the oven, I could only
smell sugar, so I thought it was going to be VERY sweet. It wasn't.
The pieces of rhubarb floated in the cake mix, counteracting the sugar
and the heavy cream solidified at the bottom. Thank goodness someone
mentioned that you serve it upside down! Everyone liked (loved) it
and these are people who don't normally eat "strange" things like
rhubarb.

BTW: Thanks to the person who posted about whipping up cream and
letting it sit in a fine meshed strainer. What a great trick! I'll
be making more real whipped cream now. I hate to whip it very far in
advance because of the weeping and of course the leftovers are chucked
because of that too. I made whipped cream hours ahead, put it in the
strainer and it was perfect at dessert time. I put the leftover
whipped cream back in the strainer and into the fridge... there was
even more liquid this morning, but the whipped cream is still fine.

Huh? Did you top the dessert with whipped cream?

Yup. I put a dollop on every piece.

Melba's Jammin said:

In article <[email hidden]>,

sfpipeline_at_gmail.com said:

sf said:

I made half a recipe. The cake has cooled and the whipped cream is
"stabilizing" in a sieve. It doesn't look like all the rhubarb sank
to the bottom, so maybe I chopped it too fine. Hope it's cooked.

I didn't know what to expect. When it was in the oven, I could only
smell sugar, so I thought it was going to be VERY sweet. It wasn't.
The pieces of rhubarb floated in the cake mix, counteracting the sugar
and the heavy cream solidified at the bottom. Thank goodness someone
mentioned that you serve it upside down! Everyone liked (loved) it
and these are people who don't normally eat "strange" things like
rhubarb.

BTW: Thanks to the person who posted about whipping up cream and
letting it sit in a fine meshed strainer. What a great trick! I'll
be making more real whipped cream now. I hate to whip it very far in
advance because of the weeping and of course the leftovers are chucked
because of that too. I made whipped cream hours ahead, put it in the
strainer and it was perfect at dessert time. I put the leftover
whipped cream back in the strainer and into the fridge... there was
even more liquid this morning, but the whipped cream is still fine.

Huh? Did you top the dessert with whipped cream?

Yup. I put a dollop on every piece.