4 1/2 c. sliced fresh rhubarb (ripe!)
3 oz. pkg. raspberry Jello
1 c. water
3/4 c. sugar
1 box white cake mix
1/3 c. melted butter
1 tsp. cinnamon

Arrange rhubarb evenly in the bottom of a greased 13 x 9 inch pan. Sprinkle with sugar; then Jello and finally with cake mix. Drizzle water over all. Add cinnamon to melted butter, drizzle over cake top. Bake at 350 degrees for 60 minutes. Serve warm.