3-4 c. frozen rhubarb
1 1/2 c. water
1 (10 oz.) pkg. frozen raspberries
1 c. sugar
1 (3 oz.) pkg. raspberry jello
1 (2 layer) white cake mix
2 c. miniature marshmallows

Bring to boil first 4 ingredients. Add dry jello and remove form heat. Grease 9x13 pan. Cover pan with marshmallows. Prepare cake mix using whole eggs. Pour batter over marshmallows. Then pour rhubarb mixture over batter. Bake at 350 degrees for 45-50 minutes. Serve with whipped cream.