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!

   

SOURDOUGH RHUBARB COFFEE CAKE

PREP TIME: 20 minutes (plus overnight ferment) COOK TIME: 45–50 minutes TOTAL TIME: About 1 hour (plus overnight) YIELD: 12 servings

INGREDIENTS

Cake

• ½ cup coconut oil, melted
• ¾ cup milk
• ½ cup sourdough discard
• 1¾ cups all-purpose flour
• ½ cup sugar
• 1 egg
• ½ teaspoon salt
• 1½ teaspoons baking soda
• 1 teaspoon vanilla extract

Rhubarb Filling

• 1 cup rhubarb, thinly sliced
• ⅓ cup sugar

Crumb Topping

• ¼ cup butter, melted
• ⅓ cup sugar
• ½ cup all-purpose flour

INSTRUCTIONS

1. The night before baking, add the melted coconut oil, milk, sourdough discard, and flour to a large bowl. Mix well, cover, and let ferment at room temperature overnight.
2. In a small bowl, stir together the sliced rhubarb and sugar. Cover and refrigerate overnight.
3. The next morning, preheat the oven to 350°F and grease an 8×8-inch baking dish.
4. In a small bowl, combine the crumb topping ingredients until crumbly. Set aside.
5. Add the sugar, egg, vanilla, salt, and baking soda to the fermented batter. Stir gently with a rubber spatula until just combined.
6. Drain the excess juice from the rhubarb, then gently fold the rhubarb into the batter.
7. Pour the batter into the prepared baking dish and evenly sprinkle the crumb topping over the top.
8. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Allow the coffee cake to cool slightly before slicing and serving.