RECIPE: Wake and Bake Rhubarb Upside Down Cornbread | Edible Manhattan

Ingredients

• 3/4 pound rhubarb, trimmed and cut into 1 1/2″ pieces on an angle
• 1 2/3 cup sugar
• 4 tablespoons unsalted butter, plus 1/2 cup butter
• 1 tablespoon fresh lemon juice
• 2 teaspoons vanilla extract
• 3/4 teaspoon kosher salt
• 1 cup all purpose flour
• 1 cup corn meal
• 1/2 teaspoon baking soda
• 2 eggs
• 1 cup buttermilk