Rhubarb Custard Cake

• 4 Tbsp. melted unsalted butter, cooled, plus more room-temperature for pan
• 1 cup all-purpose flour, plus more for pan
• 3/4 tsp. baking powder
• 1/2 tsp. kosher salt
• 2 large eggs
• 1 large egg yolk
• 1 1/2 cups sugar, plus more for sprinkling
• 1/4 cup sour cream
• 2 Tbsp. dark rum
• 2 tsp. finely grated lemon zest
• 13 oz. rhubarb stalks
• A 9"-diameter springform pan

1. Preheat oven to 350u0b0F. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1 1/2 cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk in melted butter, sour cream, rum, and lemon zest. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan.
2. Arrange rhubarb in tight rows over batter, trimming to fit. Don't press fruit into batter-just place over top and let it rest on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45-55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.
3. Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.

butter, flour, baking powder, kosher salt, eggs, egg yolk, sugar, sour cream, dark rum, lemon zest, rhubarb stalks

Taken from www.epicurious.com/recipes/food/views/rhubarb-custard-cake (may not work)