6 c. chopped rhubarb
2 (3 oz.) box raspberry Jello, do not dissolve
1 1/2 c. sugar
1 box white cake mix

Put chopped rhubarb into 9 x 13 inch cake pan. Mix Jello and sugar together and sprinkle over rhubarb. Mix to coat evenly. Mix box white cake mix according to package directions. Pour over rhubarb. Bake 1 hour. Cool, cut, and flip over onto plate. Top with Cool Whip. Enjoy.