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Rhubarb Upside-Down Cake

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The Foodies' Kitchen
Related tags
dessert nut free vegetarian easter
Nutrition per serving    (USDA % daily values)
CAL
479
FAT
78%
CHOL
51%
SOD
8%

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Ingredients for 10 servings

4 tablespoons unsalted butter, melted

1/2 cup all-purpose flour

1/4 cup sugar

1/4 teaspoon salt

1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan

1 pound rhubarb, trimmed and cut on a very sharp diagonal (1/2 inch thick)

1 3/4 cups sugar

1 1/2 cups all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon finely grated orange zest

1 tablespoon fresh orange juice

2 large eggs

1 cup sour cream

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