Sourdough Rhubarb Cake
Sweet and sour, this Sourdough Rhubarb Cake is a delicious treat to enjoy when the rhubarb is growing in the summer.
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Equipment
- Stand mixer with paddle
- 13 by 9 inch baking dish
- Measuring cups and spoons
Ingredients
- 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)
Instructions
- 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.
Notes
Store leftover cake in an airtight container in the fridge for up to a week.
Servings: 15