Preheat your oven to 350 degrees.
Prepare an 9 x 13 baking pan. You can either rub it with butter, line it with parchment paper or use a flour spray (this is what I do). Set aside.
In a bowl mix together the chopped rhubarb and strawberry jello. Set aside.
Using a mixer cream together the butter and sugar.
Then mix in the eggs.
Mix in the sour cream.
In another bowl whisk together the flour, baking powder and baking soda.
Then combine the butter mixture with the flour mixture to make the batter.
Now make the cinnamon sugar mixture in a separate bowl.
Spread half of the batter in an 9 x 13 prepared baking pan.
Layer the rhubarb mixture evenly over the batter.
Sprinkle with half of the brown sugar/cinnamon mix.
Layer on the rest of the batter.
Then sprinkle on the remaining brown sugar/cinnamon mix.
Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean.