Rhubarb Crunch Cake - cooking recipe

Ingredients

4 cups 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 (or as called for by your cake mix)
1/3 cup applesauce (or as much as oil called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
Topping
1/2 cup brown sugar
2 tablespoons white sugar
1 teaspoon cinnamon

Preparation

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 350F for 40-50 minutes.