This Sourdough Rhubarb Cake is a delicious treat to enjoy when the rhubarb is in full bloom! Just a few stalks will add a burst of flavor that pairs perfectly with the tangy sourdough and the hint of cinnamon in this yummy cake.
The rhubarb is in full bloom and even though we have a large plant of our own, we still have generous friends who want to share theirs as well! Everyone has so much rhubarb during the summer that we’re all passing it around.
Rhubarb is easy to freeze to use for later. Simply chop up and freeze in an airtight container. It’s still best when fresh, though, so I’m baking with it a lot right now.
This is such a basic, easy cake recipe with chopped rhubarb added in. It can be whipped up pretty quickly and baking while your family enjoys supper. Then, after the meal has been cleaned up, you can all sit down together for a warm slice of cake!
Ingredients for Sourdough Rhubarb Cake
- Sourdough starter-If you’re storing your starter in the fridge, pull it out in the morning, feed it, and it will be bubbly in the afternoon when you’re ready to bake. Learn how to make your own sourdough starter here. Because this recipe uses baking soda, it’s not necessary to have an active starter, you can use discard.
- Honey-We use raw honey from our bees. If you don’t have your own bees, local honey is always best!
- Butter-Softened to room temperature. Making butter at home is easy and fun! Otherwise, store-bought salted or unsalted will do.
- Eggs–Duck eggs are my favorite to bake with but chicken eggs work just as fine too.
- Vanilla-Learn how to make homemade vanilla here.
- Flour-Use all-purpose or a mixture of all-purpose and freshly ground whole wheat.
- Baking soda
- Ground cinnamon
- Rhubarb-Chopped into small pieces about 1/2 inch wide. Try growing your own if you don’t already! Rhubarb is so easy to grow and will come back bigger and more productive each year.
Tools You Will Need
- Stand mixer
- Measuring cups and spoons
- 9 by 13-inch baking dish
How to Make Sourdough Rhubarb Cake
Preheat the oven to 350 degrees and grease the baking dish with butter.
In a stand mixer fitted with the paddle attachment, combine the sourdough starter, honey, softened butter, eggs, and vanilla and mix well on medium speed.
Turn the mixer off and add the flour, baking soda, salt, and ground cinnamon. Mix on low speed until well combined.
Turn the mixer off, add the chopped rhubarb, and stir in by hand using a mixing spoon or spatula.
Spread the cake batter evenly into the greased baking dish.
Bake until lightly browned on top and knife inserted into the middle comes out clean, about 45 minutes.
Allow the cake to cool completely before adding icing, if desired. Or enjoy plain!
Store leftover cake in an airtight container and refrigerate for up to a week.
Simple Cream Cheese Icing
This cake is a sweet treat without any icing but it’s always a fun addition. Here’s a basic cream cheese icing that goes perfectly with the sourdough rhubarb cake:
- 1/2 Block of cream cheese, softened to room temperature
- 2 tablespoons Butter, softened to room temperature
- 1 tablespoon Milk
- 1 teaspoon Vanilla
- 1 to 2 cups Powdered sugar
In the stand mixer, this time with the whisk attachment, beat the softened cream cheese, softened butter, milk, and vanilla until creamy.
Gradually add in the powdered sugar and mix until thick and creamy. Add more or less powdered sugar if you like a thinner or thicker frosting.
Spread evenly on the cooled cake or refrigerate for later.
This sourdough cake is perfect for making to take to a picnic, BBQ, or potluck event. Cut the slices a little smaller to have more servings. You can even bake the batter in muffin liners to make cupcakes!
Sourdough Rhubarb Cake
- Stand mixer with paddle
- 13 by 9 inch baking dish
- Measuring cups and spoons
- 2/3 cup Sourdough starter
- 3/4 cup Honey
- 1/2 cup Butter (softened to room temperature)
- 3 Eggs
- 1 tsp Vanilla
- 1 2/3 cup All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tsp Ground cinnamon
- 1 cup Rhubarb (chopped into 1/2 inch pieces)
- Preheat the oven to 350 degrees and grease the baking dish with butter.
- In a stand mixer fitted with the paddle attachment, combine the sourdough starter, honey, softened butter, eggs, and vanilla. Mix on medium speed until well combined.
- Turn the mixer off and add the flour, baking soda, salt, and ground cinnamon. Turn the mixer on low and mix until well combined.
- Turn the mixer off, add the chopped rhubarb, and stir in by hand using a large spoon or spatula.
- Spread the cake batter evenly into the baking dish.
- Bake for 45 minutes, or until lightly browned on top and a knife inserted into the center comes out clean.
- Allow the cake to cool completely before frosting, if desired.