Sourdough Rhubarb Coffee Cake

This rhubarb coffee cake is delicious with breakfast or brunch. It is sweet, with a slightly tangy flavor from the rhubarb, and pairs nicely with a cup of coffee or tea. I wrote the recipe with instructions to ferment overnight, but you can prepare the batter and bake right away if you prefer. 

 

If you plan to make this right away, without the overnight ferment, start by combining the rhubarb and sugar so it can sit while you prepare the cake batter. For the batter, add the oil, sourdough discard, milk, egg, sugar, and vanilla to a large bowl. Stir to combine, then add the flour, salt, and baking soda and stir again. From here, follow the rest of the directions as written in the recipe card. 

 

I enjoy fermenting this overnight for the benefits it provides, such as making the grains more digestible and having a little less labor to do in the morning. Fermenting overnight does, however, make the cake slightly more dense, but you'll enjoy it either way. Give this cake a try and let me know what you think!