Name: Rhubarb Upside-Down Cake
Cook time: 75 min
Total time: 75 min
Yield: 8 servings
Ingredients: 2 1/2 sticks unsalted butter, at room temperature, more to grease pans; 1 1/2 pounds rhubarb, rinsed and sliced into 1/2-inch cubes about 4 cups; 2 teaspoons cornstarch; 1 1/2 cups granulated sugar; 1/2 cup light brown sugar; 2 cups cake flour; 1 1/4 teaspoons baking powder; 1/2 teaspoon fine sea salt; Zest of 1 lemon, grated; 1 teaspoon vanilla extract; 4 large eggs; 1/3 cup sour cream; 2 teaspoons lemon juice