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Moist Rhubarb Sourdough Discard Cake Recipe

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4.3 from 11 reviews

This Moist Rhubarb Sourdough Discard Cake is a delightful way to use sourdough discard, resulting in a tender, flavorful cake bursting with fresh rhubarb. The cake combines the tang of sourdough with the crisp tartness of rhubarb, balanced by honey and lemon zest, creating a perfect treat for any occasion.

Ingredients

Fruit

  • 8 ounces fresh rhubarb, chopped

Dry Ingredients

  • 170 grams all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 155 grams cane sugar (divided: 145 grams for batter, 10 grams for topping)

Wet Ingredients

  • 1/2 cup sunflower or grapeseed oil
  • 2 teaspoons lemon zest
  • 2 eggs, room temperature
  • 2 1/2 tablespoons runny honey
  • 65 grams sourdough discard, preferably room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 1/2 tablespoons whole milk

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch or 9-inch square cake pan with parchment paper. Using an 8-inch pan results in a thicker cake that takes longer to bake, while a 9-inch pan yields a thinner cake.
  2. Prepare rhubarb: Chop the fresh rhubarb and place it in a medium bowl.
  3. Coat rhubarb with dry mix: In another medium bowl, whisk together flour, baking powder, and salt. Scoop about 2 heaping teaspoons from this mixture and toss it with the chopped rhubarb to lightly coat; this step prevents rhubarb from sinking in the batter. Set aside.
  4. Mix wet ingredients with sugar and zest: Using a stand mixer or hand mixer on medium speed, beat 145 grams of cane sugar together with oil and lemon zest for 1 minute to help dissolve the sugar. Add the eggs and continue beating for 30 seconds on medium speed until the mixture is frothy.
  5. Add remaining wet ingredients and combine: Add honey, sourdough discard, vanilla extract, lemon juice, and milk to the mixer. Mix on medium speed until just combined. Reduce speed to low and gradually add the remaining dry ingredients, mixing only until no flour bits remain.
  6. Fold in rhubarb: Gently fold the coated rhubarb into the batter. It's normal if some flour remains visible on the rhubarb.
  7. Assemble cake: Pour the batter into the prepared cake pan and smooth the surface. Arrange longer pieces of rhubarb decoratively on top. Sprinkle the remaining 10 grams (about 2 heaping teaspoons) of sugar evenly over the cake’s surface.
  8. Bake the cake: For the 8-inch pan, bake at 350°F for 25 minutes, then reduce oven temperature to 330°F and bake for an additional 15 minutes until a toothpick inserted comes out with a few moist crumbs but no wet batter. For the 9-inch pan, bake at 350°F for 20 minutes, then reduce the temperature to 330°F and bake for another 8-10 minutes. Avoid overbaking.
  9. Cool and store: Remove the cake from the oven and allow it to cool on a wire rack. Store the cake in a sealed container in the refrigerator, where it keeps well for up to 4 days.

Notes

  • Using an 8-inch cake pan yields a thicker cake that requires slightly longer baking time compared to a 9-inch pan.
  • Coating the rhubarb in flour mixture prevents it from settling at the bottom of the cake.
  • The sourdough discard adds a subtle tang and helps keep the cake moist.
  • Using whole milk and room temperature eggs improves batter mixing and texture.
  • The cake can be served warm or chilled, and pairs wonderfully with whipped cream or yogurt.

Find it online: https://cozyplatter.com/moist-rhubarb-sourdough-discard-cake-recipe/