5 c. rhubarb
1 c. sugar
1 (3 oz.) pkg. raspberry Jello
3 c. miniature marshmallows
1 pkg. white cake mix

Preheat oven to 350 degrees. Arrange rhubarb in greased 9 x 13 inch pan. Sprinkle with Jello powder and sugar. Top with marshmallows. Prepare cake mix as directed. Spread batter evenly over marshmallows. Bake 50 to 55 minutes or until cake tests done. Cool 5 minutes, then turn out of pan upside down on serving plate or leave in pan (less messy). Serve with whipped topping or ice cream. You can substitute fresh or frozen huckleberries with raspberry Jello or sliced peaches with orange Jello. Serves 12.