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