4 1/2 c. fresh rhubarb
1/2 to 1 c. sugar
1 (3 oz.) pkg. raspberry jello
1 box yellow or white cake mix
1 c. water
1/3 to 1 stick melted butter

Place rhubarb in bottom of greased 9 x 13 pan. Sprinkle with sugar, then raspberry jello powder. Sprinkle cake mix over jello. Pour water over cake mix, then drizzle melted butter over top of mixture.

Bake 1 hour at 350°F.