3 c. cut-up rhubarb (fresh or frozen)
1 1/2 c. water
1 c. sugar
1 (3 oz.) pkg. strawberry gelatin
1 (2 layer) pkg. white cake mix
2 c. miniature marshmallows

Bring to a boil rhubarb, water, sugar. Remove from heat. Add gelatin, mix, then set aside. Grease bottom of 9 x 13 inch pan. Cover bottom of pan with marshmallows. Prepare cake mix, using whole eggs. Pour batter over marshmallows, then pour rhubarb mixture carefully over batter (does not have to be cool). (This will look strange.) Bake at 350 degrees for 45 to 50 minutes until lightly browned.

Serve warm or cold, may add whipped cream topping.