Ingredients
• 4 cups Rhubarb: Fresh or frozen, chopped into 1/2-inch pieces.
• 1 cup Granulated Sugar: To sweeten the tart rhubarb.
• 1 box (3 oz) Strawberry Jell-O: (Dry powder).
• 1 box Yellow Cake Mix: (Standard size).
• 1 cup Water.
• 3/4 cup Butter: Melted.
Preparation Method
1. Layer the Base: Spread the chopped rhubarb evenly in the bottom of a greased 9×13-inch baking dish.
2. Sweeten: Sprinkle the sugar evenly over the rhubarb, followed by the dry Strawberry Jell-O powder.
3. The Cake Layer: Pour the dry yellow cake mix over the top. Use a fork to spread it out into an even layer, but do not mix it into the rhubarb.
4. Liquid Gold: Slowly pour the water and the melted butter over the top of the cake mix. Try to cover as much of the dry mix as possible.
5. Bake: Place in a preheated oven at 175°C (350°F) for 45–50 minutes. The top should be golden brown and the rhubarb mixture should be bubbling up the sides.
6. Serve: Allow it to cool for about 10 minutes to set. It is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.