I've been a fan of rhubarb since the summer of 2001. That summer I was a camp counselor at a summer camp in Vermont. The camp was actually a tennis camp and I was no tennis player back then. I was a swimmer and a lifeguard. Here at camp I was introduced to rhubarb via the crumble and strawberry rhubarb pie. I fell in love with its tangy, tart qualities and I was hooked. Since I live in the South, I have to search out rhubarb. I'm not sure why but you don't see it used much here. Our local Whole Foods had some. So, I bought around a pound this past week. This Rhubarb Upside Down Cake caught my eye. I gave it a whirl and I'm pleased with the results! The cake was moist and tangy-- like a Pineapple Upside Down Cake but with a twist. I'll definitely make this recipe again!