From ehow.com: Add fruit to a cake mix for a new, exciting flavor instead of plain old cake. Be forewarned, however: there is a trick to adding fresh fruit to any cake. It can't be done at any old time. Otherwise you'll end up with a mushy, soggy cake. The fruit muse be carefully added at the last minute. Instructions: Wash the fruit and place on paper towels to dry. While the fruit is drying, mix the cake as directed on the packaging. Allow the cake mix to sit a few minutes to thicken. Pour the cake mix into a prepared cake pan. Place the fruit in sporadic spots in the cake mix. Gently press down on each piece of fruit so it is submerged in cake mix, but don't squish it. Bake the cake as directed on the package. Keep an eye on the cake as it bakes - you may need to adjust the cooking time.

I just tried this & all went well until the glaze. I followed the instructions, but it ended up thick & gloppy - too thick to try brushing & not a good consistency for pouring. It really made a mess of the cake. I left it for a good while, then went back & warmed up the remaining glaze enough to get it out of the pan, put it in a pyrex measuring cup & microwaved it until it would flow a bit. I poured this over the first attempt a glazing. It still did not give it a good glaze. Any ideas would be appreciated. I've made other glazes with lemon juice & powdered sugar, etc. Couldn't I just use powdered sugar, water & Crown Royal for a glaze?

We are probably talking cake cake, although the recipes I found called it pound cake. But it certainly isn't the traditional pound cake with the equal portions. I've found a bundt cake. The only problem is I don't have lemons to zest. I used to always skip over lemon zest in recipes until my secretary gave me one of the rasp-like zesters! Changed my life. However, I have lemon juice that I froze when I bought a bunch of lemons for decoration. Maybe I'll give it a go and just add a skosh more lemon juice to make up for the lack of zest. Here's the recipe from Amy's Healthy Baking blog. Never tried any of her recipes before. Lemon Bundt Cake with Almond drizzle for the cake 1/2 c granulated sugar 1/2 c water 1 tsp lemon zest (about 1 tiny lemon) 1 c all-purpose flour 1 tbsp baking powder 1/8 tsp salt 1 c low-fat ricotta 1 tsp vanilla extract 1 egg (or 2 egg whites) for the drizzle 1/2 c powdered sugar 1/4 tsp almond extract 1/2 tsp lemon juice 1/2 to 1 tsp water To prepare the cake, combine the sugar, water, and lemon zest in a small pot on the stove. Bring to a boil over medium heat, stirring frequently, and boil for 1-2 minutes. Let the sugar syrup cool for 10-15 minutes. Preheat the oven to 350°, and coat a 6-cup bundt pan with nonstick baking spray with flour. In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, stir together the sugar syrup, ricotta, and vanilla until smooth. Add in the egg, mixing well. Add in the flour mixture, stirring just until incorporated. Pour the batter into the prepared pan, and bake at 350° for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. To prepare the drizzle, whisk together the powdered sugar, almond extract, lemon juice, and 1/4 teaspoon of the water. Stir in more water, a little at a time, until the drizzle reaches the desired consistency. Drizzle decoratively over the top of the bundt cake.

Seagrass, I live in Central Wisconsin now. Aside from the two plants in great soil, the rest of my rhubarb is growing in super sandy soil and a good bit of shade and has to compete with tree roots. Those plants need supplemental water and fertilizer to keep growing through the summer. Generally cool weather. Some 'summers' we're lucky to hit 90 degrees for a couple of days! So don't give up on your plants. If the plants are still small, you could dig in some bagged cow manure & compost around the perimeter of the plants and/ or toss them a couple handfuls of high nitrogen fertilizer. Manure & compost preferable, of course. Also, some moisture crystals dug in to help retain soil moisture if rains aren't reliable. In Oklahoma, rhubarb is mostly a spring crop because the heat and drought zap it. Here in Wisconsin, we can harvest from the plants all summer. Edited to add... Seagrass, Lindac....would you, pretty please, share the rhubarb custard pie recipe? I've never tasted it and keeping hearing/ reading how wonderful it is. Just a mention...my grandmother made wonderful jams and jellies. My favorite of hers, hands down, was a mulberry rhubarb jam. My second favorite jam is blackberry...the mulberry rhubarb jam reminded me of a very rich tasting blackberry jam.