Debbie's Red Rhubarb Chocolate Cake

Ingredients

Contains: egg (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (18.25 ounce) package chocolate cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 2 cups chopped rhubarb
• 1 (3 ounce) package cherry flavored Jell-O® mix
• 1 cup white sugar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C). Grease a 9x13-inch baking pan lightly with a little of the vegetable oil.

2. In a large bowl, toss the chopped rhubarb with the white sugar and let it stand for 10 minutes so the rhubarb softens slightly.

3. In a separate large bowl, beat the chocolate cake mix, 1 cup water, 1/3 cup vegetable oil and the 3 eggs on medium speed for 2 minutes until smooth.

4. Stir the cherry Jell-O mix into the batter until evenly combined.

5. Fold the sugared rhubarb and any juices into the batter, then spread it evenly in the prepared pan.

6. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed.

7. Cool the cake in the pan on a wire rack for 15 minutes, then serve warm or let it cool completely before cutting.