Rhubarb Crunch Cake Recipe

This unbelievably delicious Rhubarb Crunch Cake is a guaranteed crowd-pleaser! Inspired by a Weight Watchers recipe, this comforting dessert features a juicy rhubarb filling nestled between layers of fluffy cake and a crunchy, buttery topping. Get ready for rave reviews!

Prep Time 30 mins
Cook Time 80 mins
Calories 196.4 kcal
Protein 5g
Rating 5.0 (1 Reviews)
Rhubarb Crunch Cake 15

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rhubarb Crunch Cake

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How to Make Rhubarb Crunch Cake

  1. 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.
  2. 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.
  3. Grease and flour a 9x13 inch baking pan. Pour half of the prepared cake batter into the pan and spread evenly.
  4. Spread the rhubarb and gelatin mixture evenly over the batter.
  5. Sprinkle two-thirds of the prepared crumble topping (recipe below) over the rhubarb layer.
  6. Spread the remaining cake batter over the topping.
  7. Sprinkle with the remaining crumble topping.
  8. 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