Rhubarb Upside-Down Cake

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Patent and the Pantry


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4 tbsp (60 mL) unsalted butter, melted

1/2 cup (125 mL) all-purpose flour

1/4 cup (50 mL) sugar

coarse salt

3/4 cup (175 mL) unsalted butter, divided, at room temperature, plus more for buttering pan

1 lb (500 g) rhubarb, trimmed and cut on a very sharp diagonal about ½-inch (1-cm) thick

1¾ cups (425 mL) sugar, divided

1½ cups (375 mL) all-purpose flour

1½ tsp (7 mL) baking powder

1/2 tsp (2 mL) finely grated orange zest

1 tbsp (15 mL) fresh orange juice

2 large eggs

1 cup (250 mL) sour cream

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