Strawberry Rhubarb Upside Down Cake

Ingredients

• 1 tablespoon unsalted butter, plus more for the pan
• 1/2 cup sugar
• 1 1/2 cups rhubarb, peeled, halved lengthwise and cut into 1/2-inch pieces (about 5 ounces)
• 1 1/2 cups strawberries, hulled and thinly sliced (about 5 ounces)
• 1 tablespoon cornstarch
• 2 tablespoons strawberry jam
• Kosher salt
• 1 3/4 cups all-purpose flour (see Cook's Note)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup milk
• 1/4 cup sour cream
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

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