5 to 6 cups rhubarb (diced)*
1 box yellow cake mix
1 c. sugar
1 (3 oz.) pkg. strawberry gelatin
1 1/2 sticks butter (melted)
1 1/2 c. water

Cover bottom of 9 X 13-inch cake pan with diced rhubarb. Mix sugar and dry gelatin together. Sprinkle evenly over rhubarb. Pour dry cake mix over rhubarb mixture, then pour water over all. Melt butter and pour over top. (Do not mix.)

Bake at 325°F for about 45 minutes. Cool. Serve with Cool Whip, if desired.

*Use either fresh or frozen rhubarb.