Rhubarb Upside Down Cake

Name: Rhubarb Upside Down Cake
Ingredients: 3 cups rhubarb, rinsed and chopped into 1-inch pieces (about 13 ounces); 3/4 cup granulated sugar; 4 tbsp salted butter + additional for greasing pan; 1/2 cup salted butter, softened at room temperature (113 grams); 1 cup + 2 tbsp granulated sugar (240 grams); 2 large eggs, at room temperature; 1 tsp orange zest; 1 tbsp + 1 tsp orange juice; 1 tsp vanilla extract; 1/2 cup full fat sour cream, at room temperature (120 grams); 1 and 1/2 cups + 2 tbsp all-purpose flour, spooned & leveled (211 grams); 1 and 1/2 tsp baking powder; 1/4 tsp salt; 1/4 cup milk, at room temperature (I used 2%, 60 mL); 1/4 cup salted butter, melted; 1/2 cup + 1 tbsp all-purpose flour; 2 tbsp granulated sugar; 2 tbsp brown sugar, packed; 2 tsp raw turbinado sugar (optional, but gives a nice little crunch!); pinch of salt; pinch of cinnamon

"Rhubarb Upside Down Cake has a luscious layer of rhubarb & a surprise crumb layer. Perfect for a casual afternoon or summer entertaining!..."

INGREDIENTS

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3 cups rhubarb, rinsed and chopped into 1-inch pieces (about 13 ounces)

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3/4 cup granulated sugar

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4 tbsp salted butter + additional for greasing pan

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1/2 cup salted butter, softened at room temperature (113 grams)

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1 cup + 2 tbsp granulated sugar (240 grams)

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2 large eggs, at room temperature

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1 tsp orange zest

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1 tbsp + 1 tsp orange juice

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1 tsp vanilla extract

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1/2 cup full fat sour cream, at room temperature (120 grams)

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1 and 1/2 cups + 2 tbsp all-purpose flour, spooned & leveled (211 grams)

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1 and 1/2 tsp baking powder

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1/4 tsp salt

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1/4 cup milk, at room temperature (I used 2%, 60 mL)

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1/4 cup salted butter, melted

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1/2 cup + 1 tbsp all-purpose flour

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2 tbsp granulated sugar

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2 tbsp brown sugar, packed

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2 tsp raw turbinado sugar (optional, but gives a nice little crunch!)

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pinch of salt

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pinch of cinnamon

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