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?
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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.
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