Rhubarb Dump Cake - cooking recipe

Ingredients

5 cups rhubarb, diced
1 (3 ounce) package raspberry Jell-O gelatin
1 cup sugar
3 cups miniature marshmallows
1 (18 1/4 ounce) package white cake mix (I use Pillsbury moist surpreme.)
2 eggs
1 cup water (or amount of water called for on the cake mix)

Preparation

Arrange rhubarb in the bottom of a 9X13 inch pan.
Sprinkle Jello over rhubarb.
Sprinkle sugar over Jello.
Cover with Marshmallows.
Prepare cake mix using 2 eggs and the required amount of water called for on the cake mix.
DO NOT add the oil.
Spread cake batter over the marshmallows.
Bake at 350 degrees for 50-55 mins.
Serve warm with cool whip or ice-cream.