Five Foot Foodie

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Rhubarb Crunch Cake

  • 4 C fresh rhubarb, cut into 1/2 inch pieces
  • 1 (1/3 ounce) package fat free sugar-free strawberry gelatin
  • 1 (18 ounce) package white cake mix
  • 3 egg whites
  • 1/3 C applesauce (or as much as oil called for by your cake mix)
  • 1 1/3 C water (or as called for by your cake mix)


  • 1/2 C brown sugar
  • 2 Tbsp white sugar
  • 1 tsp cinnamon
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 9×13 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 350F for 40-50 minutes. Serves 15-18.

15 servings; 196 calories per serving (as calculated by

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