Strawberry Rhubarb Crunch Cake - cooking recipe

Ingredients

6 cups rhubarb, cut up
1 (3 ounce) box strawberry gelatin
3/4 cup butter, melted
2/3 cup sugar
1 (18 ounce) box yellow cake mix
1 1/2 cups water

Preparation

In a 9 x 13 inch pan, place the rhubarb in the bottom.
Sprinkle with the dry gelatin then sugar. Sprinkle the dry cake mix on top.
Drizzle the melted butter over cake mix.
Pour water on top of cake.
Bake 350 degrees for 45 minutes.
Serve with sliced fresh strawberries and or whipped cream.