Yesterday I realized that I still had several bags of diced rhubarb in the freezer from last spring.  I started researching recipes for ways to use it, when I got a message from a high school classmate - "Have I got a recipe for you," she told me.  "You'll thank me for it," she said.  Over instant messenger she gave me the recipe, and it sounded super easy - and awfully delicious.

Some people might call it Rhubarb Upside Down Cake, but if you get it from Michelle Schmitz Jensen like I did, it will always be known as Schmitty Cake.

The base for this recipe is a boxed lemon cake mix.  I must have looked at a dozen different brands and varieties before I found one that did not contain dairy.  Ingredient lists change often, so it's important to read the allergen alert portion of the label each time.  At the time I made this, I hit the non-dairy jackpot with Duncan Hines Moist Deluxe Lemon Supreme Cake Mix.


This cake was so easy to make and other than the cake mix, I had everything on hand.  Now that I know how easy it is and that it's a crowd pleaser, I'll keep an extra box on hand for those times when I need a quick dessert.  The dessert does need to cool and seems to get better with age (hitting the prime delicious peak aright around day two, if it lasts that long).  So, it's quick to make, but does need to be made ahead of time.  I should also note that Michelle's original recipe called for double the amount of sugar I used.  I'm sure it would be extra sweet and extra delicious with 2 c. of sugar, but I thought it was great with only one, and frankly the less sugar we consume around here the better.

Print it: Schmitty Cake