Sweet and slightly tart, this sourdough rhubarb cake is quick and easy to mix together. Enjoy it anytime!
Though this is a new recipe for me, sourdough rhubarb cake has the feel of a classic. It has a yummy combination of sweet and tart, with just a little warmth from the cinnamon, and the sugar on top gives it a delightful crunch. Plus it is a great way to use sourdough discard!
I am not generally a fan of sour foods, but growing up eating rhubarb desserts has slightly converted me. I can enjoy the tangy bite of rhubarb, if it is encased within something sweet.
In Montana, our rhubarb is ready to be harvested late May to early June, and it feels like everyone is giving it away by the end of the season. My mom has a mature plant in her yard, so she has several rhubarb dessert recipes that I grew up eating. This sourdough rhubarb cake recipe is actually an adaptation of my mom’s recipe for “Sugar Crusted Rhubarb Squares.”
Finding new recipes for rhubarb is always a treat. But there is always more than enough rhubarb to make our old standby recipes too.
About Sourdough Rhubarb Cake
Oil vs. Butter
Is anyone else shocked by the rising price of butter? I love using butter for baking and cooking, but given the high cost, I find myself searching for recipes using oil or substituting applesauce where I can.
Sourdough rhubarb cake uses oil instead of butter, so you can still enjoy a delicious baked good, while saving your precious butter for the cookies and pie crusts that really need it. I still need to experiment to see if applesauce can be substituted for all or part of the oil in this recipe.
Crusty Sugar Topping
I love a good, buttercream icing. Rarely will I find one too rich for me. But sourdough rhubarb cake doesn’t need icing because it has its own crusty cinnamon sugar topping. Not only does the topping add an extra touch of sweetness and warmth to the cake, but it also adds an extra textural dimension. This cake has a pleasant crunch.
Nuts of Choice
In my opinion, nuts are always optional. That is especially true with this cake. I think chopped nuts add a nice texture and flavor, but feel free to omit them.
That being said, my favorite nuts to use in this cake are pecans. Walnuts also work great. And feel free to experiment with almonds or even pistachios! The world is your oyster… or shell… like nuts have shells… maybe? I was probably reaching too far for that joke.
Rhubarb: A Perennial Vegetable
If you have a rhubarb plant (or 7) growing in your yard, what a treat! Once established, this perennial vegetable will come back year after year with very little effort on your part. And you get to enjoy all kinds of sweet and tangy goodies!
If you, like me, don’t have rhubarb in your yard yet, but want to get some, here are some things to know:
- Rhubarb likes to grow in full sun with well-draining, rich soil, but it can also thrive in partially shady areas.
- It grows big, taking up 2-3 feet of space, so plan accordingly.
- You should wait a few years before harvesting your newly planted rhubarb to give it time for the roots to get established.
You can find more information about growing rhubarb here.
How to Use Rhubarb
The most important thing to know about using rhubarb is that you only use the stalks of the plants. The big, beautiful leaves are actually toxic, so don’t eat them! Though I recently saw a video where someone used rhubarb leaves to make a natural pest control spray.
When the stalks are 12-18 inches long, your rhubarb is ready to harvest! Just cut off the stalk at the base of the plant and remove the leaves. Make sure to leave at least 2 stalks growing to make sure your rhubarb keeps on producing.
When wrapped in an airtight container, rhubarb will keep in the refrigerator for a few weeks. Rhubarb also freezes well. Just cut it into small pieces and put it into an air-tight, freezer-safe container. It can be frozen for up to a year.
Rhubarb is very tart on its own, so it is typically used in sweets. Often it is paired with strawberries which ripen around the same time bringing us the ever popular strawberry rhubarb jam and strawberry rhubarb pie. (Check out this yummy strawberry rhubarb pie recipe!)
And of course, sourdough rhubarb cake is also delicious, which is why I am sharing it with you today!
How to Make Sourdough Rhubarb Cake
Mix the wet ingredients.
Mix the dry ingredients.
Add the dry ingredients to the wet and stir until the batter just comes together.
Stir in the rhubarb and nuts.
Spread batter into a square baking pan.
Mix topping ingredients and sprinkle over batter.
Bake and enjoy!
Tips for Making Sourdough Rhubarb Cake
- Mix the wet ingredients with a fork or whisk. This will help the sourdough starter combine with the rest of the ingredients more easily.
- Don’t overmix. Like with most cake recipes, the texture of sourdough rhubarb cake will be more tender and enjoyable if you mix the dry ingredients until the batter just comes together. Then fold in the rhubarb and nuts without over-mixing.
- Chop the rhubarb into smaller pieces. I think the rhubarb incorporates into the cake better if it is cut into ½ inch cubes.
- Serve it warm! Since this cake already has a topping, you don’t need to wait for it to cool completely before enjoying it.
Now it’s time to get your hands dirty. Happy baking, Friends!
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Sourdough Rhubarb Cake
Though sourdough rhubarb cake has the feel of a classic. It has a delightful combination of sweet and tart, with just a little warmth from the cinnamon, and the sugar on top gives it a delightful crunch. Plus it is a great way to use sourdough discard!
Ingredients
Wet Ingredients
- 1/2 cup sourdough starter discard
- 1/3 cup sour milk
- 1/3 cup oil
- 1/2 tsp. vanilla extract
- 1 egg
Dry Ingredients
- 1 1/4 cup flour
- 1/2 tsp. salt
- 1/2 tsp. baking sida
- 3/4 cup brown sugar, packed
Mix-ins
- 3/4 cup diced rhubarb
- 1/4 cup chopped nuts (optional)
Topping Ingredients
- 1/2 Tbsp. melted butter
- 1/2 cup sugar
- 1/2 tsp. cinnamon
Instructions
- Preheat oven to 325°.
- In a large bowl, mix the wet ingredients together.
- In a smaller bowl, mix the dry ingredients together.
- Pour the dry ingredients into the wet ingredients. Stir until just combined. Do not overmix!
- Fold in rhubarb and chopped nuts, if using. (I prefer pecans).
- Spread the batter into an 8 inch or 9 inch square baking pan.
- In the same small bowl that you used for your dry ingredients, mix the topping ingredients together.
- Sprinkle the topping over the batter.
- Bake for 40 minutes, or until toothpick inserted into the center of the cake comes out clean.
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