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.
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.
Notes
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.
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