Dorothy Lewis' Rhubarb Cobbler - cooking recipe

Ingredients

4 c. cut up fresh rhubarb
1 c. granulated sugar
1 large or 2 small boxes sugar-free strawberry or raspberry jello
1 (Jiffy) box brand yellow cake mix
1 c. cold water
4 Tbsp. butter or margarine
Cool Whip

Preparation

Put rhubarb in a 9 x 13-inch pan.
Sprinkle on sugar, jello and cake mix.
Pour on water and dot with butter.
Bake 50 to 60 minutes at 350\u00b0.
Serve with Cool Whip, if desired.