Strawberry Rhubarb Crunch Cake Recipe

This easy Strawberry Rhubarb Crunch Cake recipe is a delightful and simple dessert, perfect for any occasion! Bursting with the sweet-tart flavors of fresh strawberries and rhubarb, topped with a buttery, crunchy crumble, this recipe is sure to become a family favorite. Get ready to impress your friends and family with this unbelievably delicious and easy-to-make cake!

Prep Time 20 mins
Cook Time 55 mins
Calories 736.5 kcal
Protein 12g
Rating 5.0 (1 Reviews)
Strawberry Rhubarb Crunch Cake 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Strawberry Rhubarb Crunch Cake

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How to Make Strawberry Rhubarb Crunch Cake

  1. Preheat oven to 350°F (175°C).
  2. In a 9x13 inch baking pan, arrange 4 cups chopped rhubarb evenly across the bottom.
  3. Sprinkle 1 package (1 ounce) of unflavored gelatin evenly over the rhubarb.
  4. Sprinkle 1 cup granulated sugar over the gelatin.
  5. Evenly distribute 1 box (15.25 ounces) of your favorite yellow cake mix over the sugar.
  6. Drizzle 1/2 cup (1 stick) melted unsalted butter over the cake mix.
  7. Pour 1 cup of water evenly over the cake mix.
  8. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before serving.
  9. 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