If you’re looking for a delightful way to use sourdough discard, this Lemon Rhubarb Sourdough Discard Cake is the answer! Each bite is a balance of tart rhubarb flavors, brightened by fresh lemon zest. On my journey to perfect this recipe, I discovered how well the sourdough enhances moisture, giving the cake a lovely airy texture. The aroma of this cake wafting through my kitchen is enough to make anyone eager for a slice! For another delightful cake, check out my Maple Donut Bars.
About Lemon Rhubarb Sourdough Discard Cake
This Lemon Rhubarb Sourdough Discard Cake is a wonderful way to incorporate leftover sourdough starter into a delicious dessert. I experimented with this recipe several times to perfect the balance between sweetness and tartness from the rhubarb. Every family gathering I attended this summer had someone asking for the recipe! It’s budget-friendly and makes use of seasonal rhubarb, which is a blessing during the spring months.
- Quick prep: Ready in just an hour, perfect for last-minute gatherings.
- Budget-friendly: Uses common ingredients, minimizing waste.
- Family favorite: Soft, moist texture satisfies all ages.
- Fun fact: Sourdough discard adds a flavorful depth that pairs beautifully with fruits.
Key Ingredients & Their Roles
- Fresh Rhubarb: Provides tartness, adds moisture; can substitute with strawberries if needed.
- All-Purpose Flour: Gives structure; ensure it’s well-sifted for lighter texture.
- Sunflower Oil: Keeps the cake moist; can use coconut oil for a subtle flavor twist.
- Sourdough Discard: Enhances moisture and flavor depth; ensure it’s at room temperature for best results.
How to Make Lemon Rhubarb Sourdough Discard Cake
- Preheat your oven to 350°F. Grease and line either an 8-inch or 9-inch cake pan. Remember, the smaller pan creates a taller cake.
- Chop the rhubarb and place it in a medium bowl, set aside while you prep the dry ingredients.
- In another bowl, whisk together flour, baking powder, and salt, then scoop 2 heaping teaspoons into the rhubarb bowl to coat it lightly.
- Using a stand mixer or handheld mixer, combine sugar, oil, and lemon zest for one minute until fluffy, then add in eggs and beat until frothy.
- Mix in honey, sourdough discard, vanilla, lemon juice, and milk until just combined. Gradually add the dry ingredients until no flour bits remain.
- Gently fold in the rhubarb. It’s fine to see a little flour clinging to it. Pour the batter into the prepared pan, smoothing the top, and arrange additional rhubarb on the surface if desired.
- For the 8-inch cake, bake for 25 minutes at 350°F then reduce to 330°F for another 15 minutes. Check doneness with a toothpick; it should come out with a few moist crumbs.
Pro Tips & Troubleshooting
- I found that smothering the rhubarb in the flour mixture helped prevent sinking, ensuring every bite has a delightful fruit presence.
- Be cautious not to over-mix once you add the flour—this keeps the cake tender rather than dense.
- If your rhubarb is particularly tart, consider adding an extra tablespoon of honey for a sweeter balance.
- This cake is easily scalable; you can halve the recipe for a smaller dessert or double it for a crowd.
Storage & Make-Ahead Guide
This Lemon Rhubarb Sourdough Discard Cake stays fresh in the fridge for up to 4 days. For longer storage, it freezes beautifully for up to 3 months. When reheating, just warm it in the oven at 350°F for about 10 minutes. I noticed freezing helped the flavors meld even more, making it a lovely treat to pull out for unexpected guests!
Serving Suggestions
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a light salad for a refreshing meal finish. You may also find my Carrot Cake Cookies make a fantastic sweet addition!
Frequently Asked Questions
- Can I use frozen rhubarb? Yes, just thaw and drain excess water before using.
- How can I make this recipe dairy-free? Substitute whole milk with almond or oat milk.
- What if I don’t have sourdough discard? You can use plain yogurt or buttermilk as an alternative.
- Does this cake need to be refrigerated? It’s best to refrigerate for freshness, especially in warm weather.
- Can I replace lemon zest with another citrus? Absolutely! Orange or lime zest works beautifully, too.
Final Thoughts
This Lemon Rhubarb Sourdough Discard Cake has become a staple in my kitchen. It’s a cheerful addition to any table, and the blend of flavors is simply delightful. I often enjoy it with a warm cup of tea in the late afternoon. I’d love to hear how it turns out for you, so share your results!
More Recipes You’ll Love
- Pumpkin Snickerdoodle Cookies – perfect for fall flavors that harmonize with rhubarb.
- Blueberry Cheesecake Stuffed French Toast – sweet and tart fruit combinations elevate any dessert table.
- Cabbage Soup – a hearty option that complements lighter cakes well.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Moist Rhubarb Sourdough Discard Cake
Ingredients
- 8 ounces fresh rhubarb
- 170 grams all purpose flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon fine salt
- 155 grams cane sugar
- 1/2 cup sunflower or grapeseed oil
- 2 teaspoons lemon zest
- 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
- Preheat oven to 350 degrees F. Grease and line a square 8-inch or 9-inch cake pan.
- 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.
- 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. Then add eggs, and beat for 30 seconds on medium speed.
- 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. Place batter into greased and line 8-inch cake pan, and smooth top. Add the longer pieces of rhubarb to the top and sprinkle top of cake with remaining 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 crumbs.