2 c. rhubarb with skins
3/4 c. water
1/3 c. brown sugar
1 (3 oz.) strawberry Jello
1 white cake Jiffy mix or 1 1/2 c. favorite cake mix
1/3 c. melted butter

Place fruit in 8 x 8 inch pan. Top with sugar, then Jello powder. Sprinkle cake mix next on top. Then pour water on top with melted butter. Bake at 350 degrees for 35 minutes or until brown.

FOR LARGER SIZE (7 x 10)
4 c. rhubarb
1 1/2 c. water
3 oz. Jello
3/4 c. brown sugar
2 Jiffy mixes or 3 c. cake mix
1/2 c. butter

Follow the above directions. Top with Cool Whip if desired.

HINT: Rhubarb freezes well. The leaves are poisonous.