Rhubarb Crunch Cake Recipe

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Rhubarb Crunch Cake
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Ingredients
9
Count
Nutrition
207
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. In a bowl, mix the rhubarb and gelatin and set aside.
  2. Prepare the cake mix according to the directions on the box (using egg whites and substituting unsweetened applesauce for the oil).
  3. Spread half of the cake batter into a 9x13 cake pan sprayed with nonstick cooking spray.
  4. Spread the rhubarb and gelatin mixture over the batter.
  5. Sprinkle with two-thirds of the topping mixture.
  6. Spread the remaining cake batter over the top.
  7. Sprinkle with the remaining topping mixture.
  8. Bake at 350F for 40-50 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 206.69 Kcal (865 kJ)
Calories from fat 2.61 Kcal
% Daily Value*
Total Fat 0.29g 0%
Sodium 133.36mg 6%
Potassium 448.39mg 10%
Total Carbs 47.77g 16%
Sugars 35.05g 140%
Dietary Fiber 3.07g 12%
Protein 4.68g 9%
Vitamin C 10.2mg 17%
Iron 0.5mg 3%
Calcium 160.3mg 16%
Amount Per 100 g
Calories 70.56 Kcal (295 kJ)
Calories from fat 0.89 Kcal
% Daily Value*
Total Fat 0.1g 0%
Sodium 45.53mg 6%
Potassium 153.08mg 10%
Total Carbs 16.31g 16%
Sugars 11.97g 140%
Dietary Fiber 1.05g 12%
Protein 1.6g 9%
Vitamin C 3.5mg 17%
Iron 0.2mg 3%
Calcium 54.7mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
    Points
  • 5
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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