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Rhubarb Upside-Down Cake

Melissa Clark
  • 105 minutes
  • Serves 8

INGREDIENTS

2 1/2 sticks

unsalted butter, at room temperature, more to grease pans

1 1/2 lb

rhubarb, rinsed and sliced into 1/2-inch cubes about 4 cups

2 tsp

cornstarch

1 1/2 cups

granulated sugar

1/2 cup

light brown sugar

2 cups

cake flour

1 1/4 tsp

baking powder

1/2 tsp

fine sea salt

Zest of 1 lemon, grated

1 tsp

vanilla extract

4

large eggs

1/3 cup

sour cream

2 tsp

lemon juice