Rhubarb Upside-Down Cake with Sour Cream Batter

Name: Rhubarb Upside-Down Cake with Sour Cream Batter
Ingredients: 1½ sticks (6 ounces) unsalted room temperature butter, divided; 2 pounds of fresh rhubarb, trimmed and cut into 3-inch pieces (you will need 36 pieces total); 1½ cups sugar, divided; 1 tablespoon Grand Marnier (optional, but highly recommended! ); 1½ cups all-purpose flour; 1½ teaspoons baking powder; ¼ teaspoon salt; 1 teaspoon grated orange zest; 1 tablespoon orange juice; 1 teaspoon Mary DiSomma’s Cognac Barrel-aged Madagascar Pure Vanilla Extract; 2 large eggs; 1 cup sour cream

marydisomma.com

Savor the flavors of the season. Sour cream batter and a stunning design make this Rhubarb upside-down cake recipe a must-try summer dessert.

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Ingredients

1½ sticks (6 ounces) unsalted room temperature butter, divided
2 pounds of fresh rhubarb, trimmed and cut into 3-inch pieces (you will need 36 pieces total)
1½ cups sugar, divided
1 tablespoon Grand Marnier (optional, but highly recommended! )
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon grated orange zest
1 tablespoon orange juice
1 teaspoon Mary DiSomma’s Cognac Barrel-aged Madagascar Pure Vanilla Extract
2 large eggs
1 cup sour cream