Sourdough Rhubarb Cake
This Best Sourdough Rhubarb Cake is a moist and tangy cake that’s perfect for any occasion, combining the unique flavor of sourdough with the tartness of fresh rhubarb.
Ingredients
Main Ingredients
- 1 cup Sourdough starter Can be fed or unfed; both work well.
- 1 cup All-purpose flour You can substitute with whole wheat for a denser texture.
- 1/2 cup Granulated sugar Brown sugar can be increased for more depth.
- 1/2 cup Brown sugar Light or dark brown sugar can be used.
- 1/2 cup Unsalted butter Softened for easy mixing.
- 2 large Large eggs Room temperature for better incorporation.
- 1 teaspoon Vanilla extract Consider using pure vanilla for richer flavor.
- 1 teaspoon Baking soda Essential for leavening; do not substitute with baking powder.
- 1/2 teaspoon Salt Enhances overall flavor.
- 1 1/2 cups Rhubarb, chopped Fresh or frozen, but fresh is preferred.
- 1/2 cup Buttermilk Can be replaced with milk plus vinegar.
- Powdered sugar For dusting, optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix in the sourdough starter until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
- Fold in the chopped rhubarb gently to avoid breaking it down further.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
Baking
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Make sure your butter is softened; it should hold an indentation when pressed. Use fresh rhubarb when possible; it enhances the cake’s flavor and adds texture. Do not over-mix your batter; this will lead to a denser cake. Test for doneness by checking that the toothpick comes out clean, but also be wary of overbaking. If you don’t want the rhubarb to sink, toss it with a tablespoon of flour before folding it into the batter.