discard rhubarb cake

Sourdough discard rhubarb cake is a delightful way to use up excess sourdough starter while enjoying the tart and sweet flavors of rhubarb. Here’s a recipe to make this delicious cake:

Sourdough Discard Rhubarb Cake Recipe

Ingredients:

• 1 cup (240g) sourdough starter discard (unfed)
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups (180g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 cups (240g) rhubarb, chopped into small pieces
• Optional: 1/2 cup (60g) chopped nuts (e.g., walnuts or pecans)

Streusel Topping:

• 1/2 cup (100g) granulated sugar
• 1/2 cup (60g) all-purpose flour
• 1/4 cup (55g) unsalted butter, cold and cubed
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
2. Prepare the Streusel Topping: In a small bowl, mix together the sugar, flour, and ground cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. You can use an electric mixer for this step.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
5. Incorporate Sourdough Discard: Mix in the sourdough starter discard until fully incorporated.
6. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
7. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
8. Fold in Rhubarb: Gently fold in the chopped rhubarb and nuts (if using) until evenly distributed.
9. Pour Batter into Pan: Pour the batter into the prepared baking pan, spreading it out evenly.
10. Add Streusel Topping: Sprinkle the streusel topping evenly over the batter.
11. Bake the Cake: Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
12. Cool and Serve: Allow the cake to cool in the pan on a wire rack. Once cooled, cut into squares and serve.

Tips:

• Rhubarb Preparation: Make sure to trim and wash the rhubarb stalks thoroughly. Discard any leaves as they are toxic.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Serving Suggestion: This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy your sourdough discard rhubarb cake!