INGREDIENTS
1
Lemon, Zest of
1 1/2
lbs Rhubarb
4
Eggs, large
2 tsp
Lemon juice
1 1/4 tsp
Baking powder
1/2 cup
Brown sugar, light
2 cups
Cake flour
2 tsp
Cornstarch
1 1/2 cups
Granulated sugar
1/2 tsp
Sea salt, fine
1 tsp
Vanilla extract
2 1/2 sticks
Butter, unsalted
1/3 cup
Sour cream