1 lb. fresh rhubarb, chopped (about 4 cups)
1/2 cup sugar
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 pkg. (2-layer size) white cake mix
1 cup water
1/3 cup butter, melted
3/4 cup thawed COOL WHIP Whipped Topping
HEAT oven to 350ºF.
PLACE rhubarb in 13x9-inch baking dish; sprinkle with sugar and dry gelatin mix.
BEAT cake mix, water and butter with whisk until well blended. Pour over rhubarb; spread to completely cover rhubarb.
BAKE 45 min. or golden brown. Serve warm topped with COOL WHIP.
Kraft Kitchens TipsSubstitutePrepare using a yellow cake mix.Special ExtraTop each serving with a dash of ground cinnamon or ginger.Make AheadCake is also excellent served cold. Cake can be baked ahead of time. Cool completely, then refrigerate until ready to serve.