Rhubarb Sourdough Cake (Edit recipe)

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This rhubarb sourdough cake is one of the easiest and most delicious ways to celebrate rhubarb when it’s in season. With a tender crumb, subtle tang, and bursts of tart rhubarb, it is perfect any time of day. You can even use your sourdough discard, and it comes together quickly with just a handful of everyday ingredients. One bite will make you look forward to rhubarb season every year.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

6

Serves: 15

Ingredients

5 whole Egg
.75 cups Butter, Unsalted, at room temperature
2.3 cups All Purpose Flour
2 tsp Baking Powder
.75 cups Whole Milk
.5 cups Sourdough Starter, Homemade

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 340˚F (170˚C).
Separate the eggs. Whip the egg whites until stiff peaks form. Set aside.
In a separate bowl, whip the warm butter with the sugar until light and fluffy.
Add the egg yolks one at a time, beating the batter on high speed after each addition until fully incorporated.
Mix the dry ingredients and add them alternating with the milk, slowly blending after each addition.
Add the sourdough starter gently fold in the whipped egg whites.
Peel the rhubarb and cut it into small pieces.
Add the batter to a rectangular 13"x9" baking dish, scatter the rhubarb on top, and bake for 35 mins or until an inserted tooth pick comes out clean.

Notes

you can either use active sourdough starter or sourdough discard
be sure to use the toothpick-test to determine whether the cake is done
feel free to add a bit more or less sugar to your liking

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	184
Fat:	10 g
Carbohydrates:	18 g
Protein:	7 g
Cholesterol:	25 g
Sodium:	7 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.