Rhubarb Dump Cake

I have a Rhubarb patch. I do not know how to look after it. I wont lie and say I do. But it produces the best Rhubarb and people come knocking at my door for it. I say sure in exchange for something they are going to make with it. Then I found this recipe and knew that not even me could mess it up! I would like to thank Kraft Canada for this recipe!

1 lb. (450 g) fresh rhubarb, chopped (about 4 cups)

1/2 cup sugar

1 pkg. (85 g) Jell-O Strawberry Jelly Powder

1 pkg. (2-layer size) white cake mix

1 cup water

1/3 cup butter, melted

1 cup thawed Cool Whip Whipped Topping

 

HEAT oven to 350ºF.
PLACE rhubarb in 13x9-inch baking dish sprayed with cooking spray; sprinkle with sugar and dry jelly powder.
STIR cake mix, water and butter with fork just until cake mix is moistened. (Do not overmix.) Pour over rhubarb; spread to completely cover rhubarb.
BAKE 45 min. or until golden brown. Serve warm topped with Cool Whip
HEAT oven to 350ºF.
PLACE rhubarb in 13x9-inch baking dish sprayed with cooking spray; sprinkle with sugar and dry jelly powder.
STIR cake mix, water and butter with fork just until cake mix is moistened. (Do not overmix.) Pour over rhubarb; spread to completely cover rhubarb.
BAKE 45 min. or until golden brown. Serve warm topped with Cool Whip