Rhubarb Upside-Down Cake

By Sunset
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1 cup granulated sugar

2 cups sliced rhubarb (1/2 in. thick)

1 teaspoon grated lemon peel

2 tablespoons lemon juice

1/2 cup plus 2 tablespoons butter

1/3 cup firmly packed brown sugar

2 tablespoons bourbon or orange juice

1/2 cup pecan halves

2 large eggs

1 1/2 teaspoons baking powder

1 teaspoon vanilla

1/4 teaspoon salt

1 carton (7 1/2 to 8 oz.) crème fraîche or sour cream

2 cups all-purpose flour

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