Ingredients

• Lemon juice – 2 teaspoons. .
• Sour cream – 1/3 cup.
• Large eggs – 4 nos.
• Vanilla extract – 1 teaspoon.
• Lemon zest (Grated) – Taken from one lemon.
• Baking powder - 1 1/4 teaspoons.
• Unsalted butter – 2 1/2 sticks. (You can keep some more to grease pans)

• Fine sea salt - 1/2 teaspoon.
• Rhubarb - 1 1/2 pounds. (They must be rinsed and sliced into cubes of 1/2-inch)
• Cornstarch - 2 teaspoons.
• Granulated sugar - 1 1/2 cups.
• Baking powder – 1 1/4 teaspoons.
• Light brown sugar – 1/2 cup.
• Cake flour - 2 cups.

Cooking guidelines

Oven needs to be preheated to 325 Degrees Fahrenheit.

Take a spring-form pan (9-inch) and its bottom has to be lined using parchment paper. The sides of pan must be buttered and two layers of foil should be wrapped under the pan before placing it on a baking sheet that is buttered.

Half cup granulated sugar; cornstarch and rhubarb have to be mixed in a medium bowl. The brown sugar and 1/2 stick butter must be mixed in a pan and heat must be kept at medium. You have to keep on whisking for 2 minutes to make the mixture bubbling and smooth. Then, salt, baking powder and cake flour should be sifted together.

Two sticks butter need to be mixed in a mixer equipped with a paddle attachment for 2 minutes. The remaining one cup sugar and lemon mixture has to be blended using your fingers and you need to make sure that the mixture becomes uniform in color.

It has to be creamed together with the butter by keeping the speed of the speed of the mixer at medium-high speed for a period of 4 minutes and the mixture becomes light and fluffy. You have to stop after 2 minutes for scraping down the bowl.

Vanilla must be added and mixed properly. Then, you need to add eggs keeping one at a time and proper mixing must be done after every addition.

Lemon juice and sour cream have to be mixed in. After keeping the speed of the mixture to low, flour mixture has to be added and it must be done by adding 1/4 cup at a time. Make sure that everything is well combined. In between the additions, the mixer bowl has to be scraped down.

The brown-sugar mixture should be poured into the cake pan and then, rhubarb and juices have to be spooned in. The batter needs to be spooned so that it covers all the rhubarb and the top must be smoothed as well.

It has to be baked for 75 minute and you need to make sure that cake top remains firm when you touch.

The pan has to be placed on a wire rack, and cooled for 1/4 hour. After running a knife around the cake, a plate needs to be placed on the pan top and it should be turned upside-down.

The cake needs to be released from the pan while warm. Otherwise, it will get stuck.