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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (77g) Recipe makes 15 servings |
||
| Calories 191 | ||
| Calories from Fat 34 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.9g | 5% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 241mg | 10% | |
| Potassium 160mg | 4% | |
| Total Carbohydrate 38.2g | 12% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 28.1g | ||
| Protein 2.0g | 3% | |
Rhubarb Crunch Cake
SERVES 15 -18 , 1 cake
Ingredients
- 4 cups fresh rhubarb, cut into 1/2-inch pieces
- 1 (1/3 ounce) package fat free sugar-free strawberry gelatin
- 1 white cake mix
Topping
- 1/2 cup brown sugar
- 2 tablespoons white sugar
- 1 teaspoon cinnamon
Directions
1
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 350 degrees for 40-50 minutes.
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- Course > Desserts > Cakes
- Preparation > Time to Make > < 4 hours
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- Occasion > Seasonal > Spring
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Featured Reviews for This Recipe
From: Wugfun
On Aug 18, 2008
Turned out amazing! Thanks you for this extremely tasty and easy recipe.
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