Zutaten für Rhubarb Crunch Cake
- Fresh Rhubarb
- Fat Free Sugar Free Strawberry Gelatin
- White Cake Mix
- Egg Whites
- Applesauce
- Water
- Brown Sugar
- White Sugar
- Cinnamon
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Zubereitung von Rhubarb Crunch Cake
- In a medium bowl, combine 4 cups chopped rhubarb and 1 (3-ounce) package of raspberry gelatin. Set aside for 15 minutes to allow the gelatin to soften the rhubarb slightly.
- Prepare your favorite boxed cake mix according to package directions. You'll likely need to adjust the liquid slightly based on the added rhubarb moisture.
- Grease and flour a 9x13 inch baking pan. Pour half of the prepared cake batter into the pan and spread evenly.
- Spread the rhubarb and gelatin mixture evenly over the batter.
- Sprinkle two-thirds of the prepared crumble topping (recipe below) over the rhubarb layer.
- Spread the remaining cake batter over the topping.
- Sprinkle with the remaining crumble topping.
- Bake at 350°F (175°C) for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
111g
Fat
2g
Carbs
12g
