Question 1

1. DO I NEED TO PEEL THE RHUBARB?

Accepted Answer

No, peeling rhubarb isn't necessary. Just give the stalks a good rinse and trim off any rough or stringy ends. If the stalks are very thick or tough, you can peel away the outer layer, but most of the time, it’s fine to leave the skin on.

Question 2

2. CAN I USE FROZEN RHUBARB?

Accepted Answer

Yes, frozen rhubarb works well in this recipe. There's no need to thaw it first. Make sure to check the ingredients to see if any sugar was added. You want plain frozen rhubarb with no sugar added.

Question 3

3. HOW SHOULD I STORE THIS CAKE?

Accepted Answer

Once cooled, store the cake tightly covered at room temperature for up to two days. For longer storage, place it in the refrigerator, or freeze slices in an airtight container for up to three months.

Question 4

4. CAN THIS RECIPE BE DOUBLED?

Accepted Answer

Yes! Just double all the ingredients, bake in a 9x13 inch baking dish, and add 10-15 minutes to the baking time.

Question 5

5.) WHAT IS SANDING SUGAR?

Accepted Answer

Sanding sugar is a large crystal sugar that won't dissolve in heat. It's pretty and sparkly, and adds a wonderful topping to cakes that have no frosting.

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