- 4 cups sliced fresh or frozen rhubarb
- 1 package (3 ounces) raspberry gelatin
- 1/3 cup sugar
- 1 package yellow or white cake mix (regular size)
- 1 cup water
- 1/3 cup butter, melted
- Ice cream, optional
- Place rhubarb in a greased 13-in. x 9-in. baking dish. Sprinkle with the dry gelatin powder, sugar and cake mix. Pour water evenly over dry ingredients; drizzle with butter.
- Bake at 350° for 1 hour or until rhubarb is tender. Serve with ice cream if desired.