4 c. raw rhubarb (cut in 1 inch pieces)
1 1/2 c. sugar
1 (3 oz.) pkg. strawberry Jello
2 tbsp. Minute Tapioca

Place the rhubarb in a well greased LARGE cake pan. Add sugar, gelatin and tapioca and mix well. Prepare 1 yellow cake mix according to directions and pour over rhubarb mixture. Bake as directed.

Served upside down this makes a colorful, tasty dessert. May be topped with whip cream or ice cream. (White cake mix works fine, too.)