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Rhubarb Upside-Down Cake

Melissa Clark
  • 105 minutes
  • Serves 8

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