4 c. rhubarb, cut in pieces
3/4 c. sugar
1 (3 oz.) pkg. strawberry jello
1 yellow Jiffy cake mix
1 c. water (3/4 cup if using frozen rhubarb)
1/4 c. butter, cut in pieces
Vanilla ice cream

In an 8 x 12 inch glass baking dish, layer the rhubarb, sugar, dry jello and dry cake mix in that order.

Pour the water over all and dot with butter, evenly. Bake at 350 degrees for 45 minutes to 1 hour, until cake part is golden brown.

To serve, spoon out and top with ice cream. Yield: 8 servings