4 c. chopped rhubarb
2 c. sugar
1 (3 oz.) pkg. of strawberry Jello
3 c. mini marshmallows
1 sour cream style white cake mix

Put rhubarb in bottom of 9x13 pan, sprinkle evenly with sugar and then Jello. Cover with marshmallows. Prepare cake mix as directed. Pour over marshmallow mixture. Bake at 350 degrees for 1 hour. Invert cake on tray and spread with Cool Whip.