Rhubarb Custard Cake with Lemon & Rum

alexandracooks.com

bernsmind

4 tablespoons melted unsalted butter, cooled, plus more room-temperature for pan

1 cup (128 g) all-purpose flour, plus more for pan

¾ teaspoon baking powder

½ teaspoon kosher salt

2 large eggs

1 large egg yolk

1½ cups (328 g) sugar, plus more for sprinkling

¼ cup sour cream

2 tablespoons dark rum or Brandy, see notes

zest from one lemon

13 oz. rhubarb stalks, cut in half or thirds lengthwise if thick, then cut crosswise into 2-inch pieces

Directions at alexandracooks.com

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