4 c. rhubarb
1 c. water if rhubarb is fresh (if frozen, use no water)
1/2 c. sugar
1 lg. pkg. red Jello (any flavor)
1/2 c. melted butter
1 pkg. yellow or white cake mix (dry), don't mix
Cool Whip

Put in layers as listed above in a greased 9x13 inch pan. Bake at 350 degrees for 45 minutes. When completely cooled, cover with Cool Whip and refrigerate until Jello is set. Serves 12.