2 c. sugar
3/4 c. water
Red food coloring
3-4 c. cut-up rhubarb
1 white cake mix
2 eggs
1 c. water

Bring to a boil the sugar, food coloring and water, stirring until the sugar is dissolved. Arrange the rhubarb in a buttered 9x13 pan. Prepare the cake mix with the 2 eggs and 1 cup water.

Spread the cake on top of rhubarb and pour the hot syrup evenly over batter. Bake at 350 degrees 45-50 minutes. Serve with sour cream topping made by combining 1 cup sour cream, 1/2 teaspoon cinnamon, and 1-2 tablespoons powdered sugar.