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Rhubarb Upside-Down Cake Recipe
Ingredients
- 2 ½ sticks unsalted butter, at room temperature, more to grease pans
- 1 ½ pounds rhubarb, rinsed and sliced into 1/2-inch cubes about 4 cups
- 2 teaspoons cornstarch
- 1 ½ cups granulated sugar
- ½ cup light brown sugar
- 2 cups cake flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon fine sea salt
- Zest of 1 lemon, grated
- 1 teaspoon vanilla extract
- 4 large eggs
- ⅓ cup sour cream
- 2 teaspoons lemon juice
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