2 1/3 c. butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
1/2 tsp. salt
2 1/2 c. flour
2 1/2 tsp. baking powder
1 c. milk
4 c. diced rhubarb
1 1/2 c. sugar
1 (3 oz.) pkg. strawberry Jello
2 tbsp. minute tapioca
Well greased 9x13" pan

Cream butter, sugar, eggs and vanilla; then add the dry ingredients alternately with milk. Mix rhubarb, sugar, Jello and tapioca. Put in bottom of pan and pour cake mix on top. Bake at 350 degrees for 45-50 minutes.