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 time
- 20 min
- Cook time
- 50 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- 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)
- 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
- 1
Preheat oven to 350º Fahrenheit.
- 2
Chop rhubarb into small, 1 inch pieces and toss into a small bowl. Add sugar and lemon juice. Stir to combine and set aside.
- 3
Prepare an 8 by 8 baking pan with parchment paper.
- 4
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.
- 5
To a small bowl, fluff together flour, baking powder and salt. Add it to the top of the liquid mixture and stir until combined.
- 6
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.
- 7
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.
- 8
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!