Rhubarb Upside-Down Cake | Oregonian Recipes

Ingredients

• Baking spray
• 1 pound rhubarb, cleaned and cut into 1/4-inch slices, about 3 cups
• 3 teaspoons cornstarch
• 1 1/2 cups sugar, divided
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup butter, at room temperature
• 4 large eggs, at room temperature
• Zest of one lemon
• 2 teaspoons lemon juice
• 3 teaspoons orange extract
• 1/2 cup sour cream, at room temperature
• Whipped cream, optional