Zutaten für Strawberry Rhubarb Crunch Cake
- 4 cups chopped rhubarb
- Strawberry Gelatin
- Butter
- 1 cup granulated sugar
- Yellow Cake Mix
- 1 cup water
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Zubereitung von Strawberry Rhubarb Crunch Cake
- Preheat oven to 350°F (175°C).
- In a 9x13 inch baking pan, arrange 4 cups chopped rhubarb evenly across the bottom.
- Sprinkle 1 package (1 ounce) of unflavored gelatin evenly over the rhubarb.
- Sprinkle 1 cup granulated sugar over the gelatin.
- Evenly distribute 1 box (15.25 ounces) of your favorite yellow cake mix over the sugar.
- Drizzle 1/2 cup (1 stick) melted unsalted butter over the cake mix.
- Pour 1 cup of water evenly over the cake mix.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before serving.
- Serve warm with sliced fresh strawberries (approximately 1 cup) and/or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
290g
Fat
80g
Carbs
35g
