Three Pies And A Cake

A cool rainy day after our run of summer-like teaser weather gave me a chance to do a little baking. I cut about half of the rhubarb leaving the rest to regrow.
In the kitchen, I was able to make three pies that went into the freezer as soon as they cooled after being baked, and one cake.
The cake turned out extremely well and have been asked to share the secret (not really a secret).
I used a 8x 11 glass baking dish and one box French Vanilla Cake Mix.
I chopped about 4 cups of small diameter rhubarb (could cut 5 if wanted), sprinkled about 2 tablespoons of sugar on it and set aside for the fruit to release moisture. While the rhubarb was resting, I removed 1/2 cup of dry cake mix from pouch and set it aside.
In the glass baking dish, I sprinkled a thin layer of brown sugar (maybe a 1/2 cup) and dotted it with butter ( a Tablespoon or so).
I mixed the remaining cake mix with the three eggs, 1/2 cup oil, 1/4 cup sour cream and 3/4 cup water.
Taking the fruit that had been set aside, I mixed the dry 1/2 cup of cake mix that had been held aside and stirred it into the rhubarb, (it looked like a sloppy mess at this point). Half of this mixture was spooned/dribbled onto the layer of brown sugar/butter in the baking dish. Next I spread the mixed cake mix on top, and topped that with the last of the messy rhubarb mixture.
Bake at 350 degrees until the center is set.
The resulting dessert was very moist with rhubarb mixed throughout, and a brown bottom reminiscent of pineapple upside-down cake.
There is no need to frost.