Rhubarb Upside-Down Cake

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Martha Stewart


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4 tablespoons unsalted butter, melted

1/2 cup all-purpose flour

1/4 cup sugar

Coarse 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 about 1/2 inch thick

1 3/4 cups sugar

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice

2 large eggs

1 cup sour cream


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