Upside Down Rhubarb Bread
Ingredients
- Nonstick cooking spray, for the pan
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 1 1/4 cups packed light brown sugar
- 8 ounces rhubarb (about five 1/2-inch-thick stalks)
- 1 3/4 cups all-purpose flour (see Cook's Note)
- 3/4 cup granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- Pinch freshly grated nutmeg
- 2 large eggs
- 1/4 cup buttermilk
- 1/4 cup sour cream
- 1 tablespoon pure vanilla extract
- 1 teaspoon finely grated lemon zest (from 1 lemon)
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