Rhubarb Upside-Down Cake With Rosemary Caramel Sauce

By Sunset
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1/2 pound rhubarb, cut into 1/2-in. slices (2 cups)

1/2 cup plus 3 tbsp. granulated sugar

3 ounces good-quality white chocolate such as Callebaut, chopped

1/3 cup unsalted butter, at room temperature

2 large egg whites, at room temperature

3/4 teaspoon vanilla extract

1 1/3 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1 cup whipping cream

1 rosemary sprig (5 in.)

1 cup granulated sugar

1/2 teaspoon lemon juice

1/2 cup packed light brown sugar

1/2 pound rhubarb, split lengthwise and cut into 2-in. pieces

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