Rhubarb Crunch Cake Recipe

Name: Rhubarb Crunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups fresh rhubarb, cut into 1/2-inch pieces; 1 (1/3 ounce) package fat free sugar-free strawberry gelatin; 1 (18 ounce) package white cake mix; 3 egg whites (or as called for by your cake mix); 1/3 cup applesauce (or as much as oil called for by your cake mix); 1 1/3 cups water (or as called for by your cake mix); Topping; 1/2 cup brown sugar; 2 tablespoons white sugar; 1 teaspoon cinnamon

Servings: persons

4 cups fresh rhubarb, cut into 1/2-inch pieces
1 (1/3 ounce) package fat free sugar-free strawberry gelatin
1 (18 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup applesauce (or as much as oil called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
Topping
1/2 cup brown sugar
2 tablespoons white sugar
1 teaspoon cinnamon

1
In a bowl, mix the rhubarb and gelatin and set aside.
2
Prepare the cake mix according to the directions on the box (using egg whites and substituting unsweetened applesauce for the oil).
3
Spread half of the cake batter into a 9x13 cake pan sprayed with nonstick cooking spray.
4
Spread the rhubarb and gelatin mixture over the batter.
5
Sprinkle with two-thirds of the topping mixture.
6
Spread the remaining cake batter over the top.
7
Sprinkle with the remaining topping mixture.
8
Bake at 350F for 40-50 minutes.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups fresh rhubarb, cut into 1/2-inch pieces, 1 (1/3 ounce) package fat free sugar-free strawberry gelatin, 1 (18 ounce) package white cake mix, 3 egg whites (or as called for by your cake mix), and more.

Yes, Rhubarb Crunch Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Crunch Cake

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