4 c. sliced fresh or frozen rhubarb
1 (3 oz.) pkg. raspberry gelatin
1/3 c. sugar
1 (18 1/4 oz.) pkg. yellow or white cake mix
1 c. water
1/3 c. butter, melted

Place rhubarb in a greased 13 x 9 x 2-inch baking dish. Sprinkle with the gelatin, sugar and cake mix. Pour water evenly over dry ingredients; drizzle with butter.

Bake at 350°F for 1 hour or until rhubarb is tender.

Yield: 16 to 20 servings.