got this from the web for Rhubarb.. sounded cool
recipe that even rhubarb skeptics will love: Arrange 3 to 4 cups of diced rhubarb on the bottom of a lightly greased 9×13-inch pan. Sprinkle with 1/2 to 3/4 cup sugar. Prepare a batter from a boxed white, yellow, lemon, or spice cake mix, using one less egg than the recipe calls for. Fold in poppy seeds, raisins or sliced almonds. Pour the batter over the rhubarb. Bake according to the instructions on the box. Let it cool slightly before cutting.
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