Rhubarb Crunch Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Yields:
-
1 cake
- Serves:
- 15-18
ingredients
- 946.36 ml fresh rhubarb, cut into 1/2-inch pieces
- 9.44 g package fat free sugar-free strawberry gelatin
- 510.29 g package white cake mix
- 3 egg whites (or as called for by your cake mix)
- 78.78 ml applesauce (or as much as oil called for by your cake mix)
- 315.37 ml water (or as called for by your cake mix)
-
Topping
- 118.29 ml brown sugar
- 29.58 ml white sugar
- 4.92 ml cinnamon
directions
- In a bowl, mix the rhubarb and gelatin and set aside.
- Prepare the cake mix according to the directions on the box (using egg whites and substituting unsweetened applesauce for the oil).
- Spread half of the cake batter into a 9x13 cake pan sprayed with nonstick cooking spray.
- Spread the rhubarb and gelatin mixture over the batter.
- Sprinkle with two-thirds of the topping mixture.
- Spread the remaining cake batter over the top.
- Sprinkle with the remaining topping mixture.
- Bake at 350F for 40-50 minutes.
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