5 c. chopped rhubarb
1 (3 oz.) pkg. wild strawberry gelatin
1 c. sugar
3 c. miniature marshmallows
1 pkg. yellow cake mix

Place rhubarb in the bottom of a greased 9 x 13 inch baking dish. Sprinkle gelatin over rhubarb. Top with sugar then marshmallows. Prepare cake mix according to package directions. Pour batter over marshmallows and bake at 350 degrees (325 degrees for glass dish), 50 minutes or until cake tester inserted in center comes out clean. Turn out onto a piece of foil large enough to fold over cake. Turn edges of foil up to form a rim. Cool. If desired serve topped with whipped cream.

HINT: 5 cups rhubarb equals 8 stalks or 1 (20 ounce) package frozen rhubarb (not necessary to thaw). Makes 12 to 16 servings.