Rhubarb Crunch Cake

Recipe by asabot
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 15-18
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 13
    cup applesauce (or as much as oil called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • Topping
  • 12
  • 2
    tablespoons white sugar
  • 1
    teaspoon cinnamon
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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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