Sourdough Rhubarb Snack Cake

5 from 7 votes

Sourdough Rhubarb Snack Cake

Sweet and tart, tender and delicious, this sourdough rhubarb snack cake is full of summer flavors perfect for a summer party or to enjoy on spring day.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert, Snack

Cuisine: American

Servings: slices

Author: Amy Coyne

Equipment

Ingredients

Rhubarb Mixture

240 grams rhubarb, chopped into 1 inch pieces about 2 cups
65 grams granulated sugar about 1/3 cup
8 grams lemon juice about 1/2 Tablespoon, fresh squeezed is best, save lemon to zest for cake

Sourdough Cake

55 grams unsalted butter, softened about 1/4 cup, softened
65 grams granulated sugar about 1/3 cup
1 gram lemon zest about 1/2 teaspoon
1 large egg 50 grams
100 grams sourdough discard scant 1/2 cup, 100% hydration, see recipe notes
40 grams sour cream about 2 Tablespoons, or greek yogurt
2 grams vanilla extract 1/2 teaspoon
100 grams all-purpose flour about 3/4 cup
5 grams baking powder about 1 teaspoon
4 grams salt about 1/2 teaspoon

Crumb Topping

30 grams unsalted butter 2 Tablespoons, melted or very soft
25 grams brown sugar 2 Tablespoons, packed
70 grams all purpose flour about 1/2 cup
pinch of salt
sprinkle of cinnamon

Instructions

Preheat oven to 350º Fahrenheit.
Chop rhubarb into small, 1 inch pieces and toss into a small bowl. Add sugar and lemon juice. Stir to combine and set aside.
Prepare an 8 by 8 baking pan with parchment paper.
To a medium sized bowl, beat together butter, sugar and lemon zest until light and fluffy. Add the sourdough discard and beat again until fully incorporated. Add the egg, sour cream and vanilla extract. Beat together until smooth.
To a small bowl, fluff together flour, baking powder and salt. Add it to the top of the liquid mixture and stir until combined.
Scoop the batter into the prepared pan and gently spread into an even layer using an offset spatula or the back of a spoon. Pour the prepared rhubarb mixture over the cake batter, creating an even layer as best you can.
Stir together the crumb mixture: use melted or soft butter and add the brown sugar, flour, salt and sprinkle of cinnamon. Once it comes together, use your fingers to spread chunks of crumb topping evenly over the rhubarb layer.
Bake in preheated oven for 50-55 minutes. The cake is finished when a toothpick is inserted into the cake and comes out clean - no wet cake batter. Cool completely, cut into pieces to serve and enjoy!

Notes

Sourdough Discard: Not all sourdough discard is created equal. Discard that has been sitting in the fridge for a month will be more sour than discard sitting for a day or two. Using older discard can alter or deepen the sourdough flavor. If you don't want much sourdough flavor and are making this recipe to use up discard, use a "newer" or less-sour discard. If you want to taste the sourdough flavor, choose a discard that has been in your refrigerator for awhile.

Nutrition