Rhubarb Dump Cake - cooking recipe

Ingredients

4 -5 cups diced rhubarb
3/4 cup sugar
1 (3 ounce) package raspberry gelatin powder or (3 ounce) package strawberry gelatin
1 (18 1/2 ounce) box yellow cake mix (with pudding in the mix)
1/2 cup butter
1 cup water
vanilla ice cream or cool whip dessert topping

Preparation

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