Rhubarb Poke Cake

Cake
1 box of lemon cake mix (or white or yellow cake mix)
3 eggs
1 C water
1/2 C vegetable oil

Topping
1 eight oz container of whipped topping, thawed
1/2 C reserved rhubarb sauce

Rhubarb Sauce
2 C finely diced rhubarb
1 three-oz box of strawberry Jell-O (or raspberry Jell-O)
1 1/2 C water
1 C sugar

Prepare Rhubarb sauce. Pour one cup sugar over finely diced rhubarb and let it sit for an hour or more to draw out the juice. You can do this in the saucepan you will use to prepare the topping. Add water and simmer on low/medium heat until rhubarb is tender and begins to break apart. Stir in Jell-O and keep stirring until Jell-O dissolves completely in the liquid. Set aside the while the cake bakes. Reserve 1/2 cup of topping to decorate the top of the cake. Prepare cake according to package directions and bake at 350 degrees in a sprayed 9 x 13-inch cake pan for about 25 minutes or until the cake tester comes out clean, the top springs back when lightly touched, and the cake pulls back slightly from edges of the pan. Don't underbake. While the cake is still hot, use the handle of a wooden spoon to poke large holes all over the cake. Pour topping over hot cake and use a rubber spatula to coax the topping into the holes. Refrigerate until Jell-O sets, at least two hours. The cake needs to be cool before adding the whipped topping. Smooth the tub of defrosted whipped topping over the entire surface of the cake. Drizzle four or five skinny lines of topping lengthwise on top of the cake. You may need to add a LITLLE bit of warm water and stir until it drizzles from a measuring cup with a lip. Draw table knife through topping and rhubarb drizzle first one direction and then the other to form the awesome design! It's one part Simple Simon, one part Fancy Nancy.