Upside-Down Rhubarb Mini-Cakes

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1/2 pound (about 2 stalks) rhubarb, cut into 1/2-inch pieces

1 tablespoon butter, melted

2 tablespoons light brown sugar

2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon ground cardamom

1/4 teaspoon salt

5 ounces (1 stick + 2 tablespoons) unsalted butter

2/3 cup granulated sugar

2 large eggs

1 teaspoon vanilla

1 teaspoon finely grated orange zest

2/3 cup milk

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