If you’re searching for a delightful way to use that sourdough discard, look no further! My Lemon Rhubarb Sourdough Discard Cake combines the tangy goodness of rhubarb with a touch of lemon zest, resulting in a moist and airy slice that beckons for afternoon tea. Through multiple baking sessions, I’ve crafted this recipe to highlight the soft texture and bright flavors. Plus, if you enjoy rhubarb, you’ll also appreciate my Crispy Gnocchi with Spinach and Feta.
About Lemon Rhubarb Sourdough Discard Cake
This cake has quickly become a cherished part of my baking repertoire, especially during rhubarb season. I wanted a recipe that would make the most of my sourdough discard while celebrating the unique tartness of fresh rhubarb. After several delicious trials, I’ve perfected this cake, ensuring it’s not only flavorful but also maintains that sought-after moist crumb.
- Quick to memorize and execute, making it perfect for a weeknight treat.
- Budget-friendly, utilizing pantry staples alongside fresh rhubarb.
- A true family favorite, beloved for its cozy flavors and airy texture.
- Rhubarb, often used in desserts, has a rich history in many cultures and pairs beautifully with citrus.
Key Ingredients & Their Roles
- Fresh Rhubarb: offers a tart snap that balances the cake’s sweetness — chop evenly for consistent flavor.
- All-Purpose Flour: creates the cake’s structure; feel free to substitute whole wheat for a heartier texture.
- Lemon Zest: elevates the flavor profile; don’t skimp! Fresh lemons are best.
- Sourdough Discard: adds moisture and a subtle tang; ensure it’s at room temperature for best results.
How to Make Lemon Rhubarb Sourdough Discard Cake
- Preheat your oven to 350°F. Grease an 8-inch or 9-inch square cake pan, lining it with parchment for easy removal.
- In a medium bowl, toss chopped rhubarb with flour to prevent sinking during baking.
- In a separate bowl, whisk together flour, baking powder, and salt. Set aside some of this mix to coat the rhubarb, then combine the rest with wet ingredients.
- Using a mixer, combine sugar, oil, and lemon zest until the sugar begins to dissolve. Add eggs, mixing until frothy.
- Stir in honey, sourdough discard, vanilla, lemon juice, and milk until mixed well, then gently incorporate the dry ingredients and the rhubarb.
- Pour batter into the prepared pan and smooth the top. Arrange rhubarb pieces decoratively on top, followed by a sprinkle of sugar.
- Bake for 25 minutes (8-inch pan) or 20 minutes (9-inch pan) at 350°F. Reduce heat to 330°F and continue baking until a toothpick inserted comes out with moist crumbs.
Pro Tips & Troubleshooting
- When mixing the batter, don’t overmix – just until no flour spots remain to keep the cake light.
- If you notice the cake browning too quickly, tent it with foil to prevent burning while it finishes baking.
- You can swap half the flour for almond flour to enrich the cake’s texture and add a nutty flavor.
- This recipe easily doubles for gatherings; just use a larger pan and adjust baking time as needed.
Storage & Make-Ahead Guide
This Lemon Rhubarb Sourdough Discard Cake stays fresh when stored in the refrigerator for up to 4 days. You can also freeze slices for about 2 months in an airtight container. I found the texture remains delightful after freezing, just thaw overnight in the fridge before enjoying.
Serving Suggestions
Enjoy this cake with a generous dollop of whipped cream or alongside a cup of chamomile tea. For more delightful pairings, check out my Hungarian Mushroom Soup and my Maple Balsamic Brussels Sprouts.
Frequently Asked Questions
- Can I use frozen rhubarb? Yes, but be sure to thaw and drain excess moisture before using.
- What if I don’t have sourdough discard? You can substitute with plain yogurt or buttermilk for similar moisture levels.
- How do I know when the cake is done? A toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
- Can I make this cake vegan? Yes, substitute eggs with flax eggs and use plant-based oil.
- How should I serve this cake? It’s delightful plain or topped with fresh whipped cream and a side of fruit.
Final Thoughts
Incorporating lemon and rhubarb into this moist cake has become one of my favorite afternoon rituals. Each slice is a reminder of the delightful balance between tart and sweet. I encourage you to try it out and share your own baking adventures!
More Recipes You’ll Love
- Lemon Garlic Chicken Thighs – a bright, zesty dish that enhances lemon flavor.
- Cranberry Orange Glazed Turkey Breast – a sweet and tart pairing that complements seasonal flavors.
- Honey Glazed Chicken – harmonious balancing of sweetness and acidity for a delicious contrast.
Lemon Rhubarb Sourdough Discard Cake
Ingredients
- 8 ounces fresh rhubarb
- 170 grams all purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon fine salt
- 155 grams cane sugar
- 0.5 cup sunflower or grapeseed oil
- 2 teaspoons lemon zest
- 2 large eggs room temperature
- 2.5 tablespoons runny honey
- 65 grams sourdough discard preferably room temperature
- 1.5 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 2.5 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, beat sugar with oil and lemon zest for 1 minute. Then add eggs, and beat for 30 seconds.
- Add honey, sourdough discard, vanilla extract, lemon juice, and milk, and mix until just combined.
- Gently fold in rhubarb. Place batter into greased and line cake pan, and smooth top. Sprinkle top with remaining sugar.
- For the 8-inch pan, bake for 25 minutes, then reduce temperature to 330 degrees F and bake for about 15 minutes more.