I have a question about the recipe "Rhubarb Almond Crumb Cake" from Bob Vivant. Can you use frozen rhubarb? If so, use it frozen or thaw it?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Nancy is a trusted home cook.
The recipe writer may give you other info.
But generally, I when I sub frozen fruit for fresh I use it straight from the freezer to the batter.
That way, I get good results - no melted liquid, or stains in the batter, good taste from the fruit.
Grab and go go go.
Grain-Free Lemon Poppyseed Muffins
My Favorite Garbage Can
The Always-On-Your-Side Bowl
Our Shop is 5 Years Old Today
The Best of the Best