Rhubarb Upside Down Cake

Ingredients
1 1/2 – 2# rhubarb trimmed and cut into 1 1/2 ” pieces
1 cup brown sugar
2 oz butter
Juice and zest of 1 large orange (1/4 cup+ 1 Tbsp juice)

1 1/2 cups flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup white sugar
1/2 cup butter
2 eggs
1/2 cup sour cream

Topping
Melt ¼ cup butter in 9” cake pan for 5 min in 350 oven.
Stir 1 Tbsp orange juice and 1 cup sugar in butter in pan.
Arrange rhubarb on butter/ sugar mixture in 2 layers in pan.

Batter
Sift together flour, baking powder, soda, and salt and set aside.
Mix eggs and sour cream and set aside.
Cream butter and sugar. Add egg mixture, mixing until well combined.
Add flour mixture and mix just until combined – batter will be a little stiff.
Spread batter over rhubarb. Bake in 350 oven for 25-35 minutes min or until tester comes out clean.
Cake may get crispy on the top but the middle needs to be done.
Let cool 15 minutes.
Run a knife around the side of the pan and turn the pan out onto the serving plate. Leave pan over cake until cake is cool.