Rhubarb Dump Cake

Mattie Petersheim

4 cups chopped rhubarb

1 cup white sugar

3 oz. package strawberry jello

1 box yellow cake mix

1 cup water

½ cup (1 stick) butter, melted

In a 9” x 13” pan; layer the first 4 ingredients. 

Pour water and butter on top of layers; and using a fork mix slightly to distribute liquid.

Bake at 350 degrees for 1 hour.  Serve with whipped topping.