This is a beautiful summertime treat, and kids love it!
5 C sliced rhubarb (if it’s not very red, you can mix it with a few drops of red food coloring)
1 3-oz package strawberry gelatin
1 C sugar
3 C mini marshmallows
1 box white cake mix (we substituted Bob’s Red Mill Gluten-Free)
12 oz Cool Whip
4 C blueberries
Generously grease a 9×13 glass baking dish. Place the rhubarb in the pan. Sprinkle the gelatin and sugar over top, then the marshmallows.
Following package instructions, mix the cake batter. Pour it over the marshmallows and bake at 350 F for about an hour.
Remove from oven and let sit for a couple of minutes. Flip it onto a cookie sheet and let it cool completely. Top with the cool whip and then the blueberries.