Quick and Easy Strawberry Rhubarb Cake

Preheat oven to 350°F. Prepare a 9-inch round or 8-inch square cake pan by greasing it lightly.

Spread the rhubarb pieces evenly across the bottom of the prepared pan.

Sprinkle the strawberry jello powder directly over the rhubarb, then distribute the sugar (up to 1/2 cup) evenly over the jello.

In a bowl, combine the yellow cake mix with water (up to 1/2 cup), stirring until just blended—the batter should be thick and slightly lumpy. Do not overmix.

Drop spoonfuls of the cake batter over the rhubarb and jello mixture, spreading gently to cover most of the surface without stirring.

Bake in the preheated 350°F oven for 35–40 minutes, until a toothpick inserted into the cake portion comes out clean and the top is golden brown.

Remove from the oven and allow to cool for 10 minutes before serving. The cake will have a fruity sauce layer at the bottom as it cools.