4 Cups diced raw rhubarb 1 box yellow cake mix
1 1/2 Cups sugar (I used 2) 2 Cups whipping cream, not whipped

Place rhubarb in bottom of baking dish or cake pan (oblong type)
Sprinkle sugar on top then sprinkle dry cake mix over the sugar/rhubarb. Pour the cream on top. Bake at 350* for 60 minutes.
If using tin pan bake 375* for 45-60 minutes. Serve with vanilla ice cream.

Note: rich so a little goes a long way. Should be lightly brown on top.
Can use other fruits.

THIS IS LIKE A "DUMP CAKE"