Moist Rhubarb Sourdough Discard Cake
This delicious rhubarb cake is incredibly moist with a light and airy crumb thanks to sourdough discard! The soft texture has rhubarb in each bite, complemented by lemon zest to bring out its flavor.
Yield: 1 (8-inch or 9-inch) cake
Ingredients
- 8 ounces fresh rhubarb, 3/4 of the rhubarb cut into 1/2 inch chunks, and remaining cut into pieces that fit inside the pan diagonally to create a pattern
- 170 grams all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 155 grams cane sugar
- 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
Equipment
Instructions
- Preheat oven to 350 degrees F. Grease and line a square 8-inch or 9-inch cake pan. (Either work great, the cake will be a bit thicker with the 8-inch and take a little longer to bake. )
- Add chopped rhubarb to a medium bowl.
- In another medium bowl, whisk together flour, baking powder, and salt. Scoop 2 heaping teaspoons from this mixture and add it to bowl with chopped rhubarb. Toss to combine (this lightly coats the rhubarb so it doesn't sink in the cake). Set aside.
- In a stand mixer or with a hand mixer, on medium speed beat 145 grams sugar with the oil and lemon zest for 1 minute (this helps to dissolve the sugar). Then add eggs, and beat for 30 seconds on medium speed, so that the mixture is frothy.
- Add honey, sourdough discard, vanilla extract, lemon juice, and milk, and mix on medium speed until just combined. Then add in dry mixture on low speed, just until no bits of flour remain.
- Gently fold in rhubarb (it's okay if you can see a little flour on the rhubarb when its in the batter.) Place batter into greased and line 8-inch cake pan, and smooth top. Add the longer pieces of rhubarb to the top, in any pattern you'd like. Sprinkle top of cake with remaining 10 grams (2 heaping teaspoons) sugar.
- For the 8-inch cake pan size, bake for 25 minutes at 350 degrees F, then turn oven down to 330 degrees F and bake for about 15 minutes more, until toothpick comes out with a few moist (but not wet) crumbs; you don't want to overbake. For the 9-inch cake pan, bake for 20 minutes at 350 degrees F, then turn oven down to 330 degrees F and bake for 8-10 minutes longer, until toothpick comes out with a few moist (but not wet) crumbs). Remove from oven and let cool on cooling rack. In a sealed container, this cake stores very well in the refrigerator for up to 4 days.
Notes
If you enjoy this recipe, you might also love these incredibly delicious Cream Cheese Sourdough Rhubarb Muffins.
