2 c. diced rhubarb
2/3 c. sugar
1 tbsp. water
1 pkg. white cake mix
3 tbsp. flour
1 (3 oz.) pkg. strawberry Jello
1/3 c. cooking oil
4 eggs
1 c. plus 2 tbsp. water
Sweetened whipped cream

Combine rhubarb, sugar, and water, mixing well. Let stand about 30 minutes. Combine cake mix, flour, and Jello, mixing well. Add oil, eggs, and half of the water. Mix until smooth. Add remaining water and mix until smooth. Spread rhubarb mixture in greased 13 x 9 pan. Spoon batter over top. Bake at 350 degrees for about 40 minutes or until done. Loosen sides of cake and let cool. Invert and serve with whipped cream.