Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. Line the bottom of an ungreased 13x9x2-inch baking pan with the rhubarb.
  3. Sprinkle sugar over the rhubarb.
  4. Sprinkle dry raspberry gelatin, ( or strawberry gelatin ) which ever you prefer; over the sugar.
  5. Next, sprinkle the cake mix over the gelatin.
  6. Melt butter; pour over the cake mix.
  7. Pour the 1 cup of water over cake mix.
  8. Bake for 45 minutes.
  9. Cool completely; then chill in refrigerator.
  10. When ready to serve, invert onto plate.
  11. Top with either vanilla ice cream or Cool Whip.
  12. Serves 12 to 16.
  13. Note: If using frozen rhubarb, reduce the amount of water to 1/2 cup.
  14. This cake was baked in a gas oven.
  15. If baking in an electric oven, you may need to increase baking time; depending upon oven and altitude.
  16. Chef sheerkerry baked hers in an electric oven for 1 hour and 10 minutes.