Rhubarb Upside-Down Cake
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • 2 ½ sticks unsalted butter , at room temperature, more to grease pans
  • 1 ½ pounds rhubarb , rinsed and sliced into 1/2-inch cubes about 4 cups
  • 2 teaspoons cornstarch
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar
  • 2 cups cake flour
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • Zest of 1 lemon , grated
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • ⅓ cup sour cream
  • 2 teaspoons lemon juice

Instructions

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