10 cups chopped rhubarb (cut into 1/4 to 1/2-inch chunks)
1 box yellow cake mix (your choice)
3/4 cup all-purpose flour
2 1/2 to 3 cups sugar (I use Splenda)
1 (3 oz.) pkg. strawberry jello (sugar-free OK)

Preheat oven to 350°F. Grease a 9x13-inch deep cake pan.

Put rhubarb in cake pan, level and shake. If rhubarb is frozen break it up first (no need to thaw).

Mix flour, sugar and jello in separate bowl. Pour evenly over rhubarb. Shake it down some, not too much - do not stir!

Mix yellow cake mix as per directions on box. Pour evenly over rhubarb and sugar. Carefully level the cake. Place in oven and bake at 350°F for approximately 1 hour.

Note: I like to see the cake separate from the pan and the juice start to bubble up.

Submitted by: R. Mier