Sourdough Rhubarb Streusel Coffee Cake (Easy Discard Recipe!)

Estimated reading time: 10 minutes

There’s something truly magical about the combination of tangy rhubarb and the subtle complexity of sourdough. When baked into a tender, moist coffee cake and crowned with a buttery, cinnamon-spiced streusel topping, it becomes an irresistible treat. This Sourdough Rhubarb Streusel Coffee Cake recipe is not only a fantastic-way to use up your sourdough discard but also a celebration of spring’s vibrant flavors.

Whether you’re a seasoned sourdough baker or just looking for a unique and delicious rhubarb recipe, you’re in the right place. We’ll guide you step-by-step to create a coffee cake that’s perfect for breakfast, brunch, or an afternoon pick-me-up with a cup of tea. Get ready to impress your friends and family!

Why You’ll Adore This Sourdough Rhubarb Coffee Cake Recipe

This isn’t just any rhubarb cake; it’s a carefully crafted recipe designed for maximum flavor and texture. Here’s why it will become a staple in your baking-repertoire:

• Perfect Use of Sourdough Discard: Don’t let that precious discard go to waste! This recipe transforms it into a key ingredient, adding a delightful tang and incredible moistness to the cake.
• Amazing Texture: The sourdough contributes to a wonderfully tender crumb, while the rhubarb softens beautifully, and the streusel adds a delightful crunch.
• Balanced Sweet & Tart Flavors: Rhubarb’s natural tartness is perfectly-complemented by the sweetness of the cake and streusel, with the sourdough adding another layer of flavor complexity.
• Surprisingly Easy to Make: While “sourdough” might sound intimidating to some, this coffee cake is straightforward, with clear instructions for a foolproof bake.
• Crowd-Pleaser: It’s a visually appealing cake that tastes even better than it looks – ideal for sharing (or not!).
• Versatile: Enjoy it warm from the oven, at room temperature, or even gently reheated the next day.

Ingredients You’ll Need for Sourdough Rhubarb Coffee Cake

Accuracy in baking is key! Here’s what you’ll need, broken down by component:

The Rhubarb Layer:

• Fresh Rhubarb: 3 cups (about 300-350g), washed and diced into ½-inch pieces. Frozen rhubarb can be used; see FAQ.
• Granulated Sugar: 2 tablespoons (to lightly macerate and sweeten the rhubarb)
• Optional: Orange Zest: 1 teaspoon (brightens the rhubarb flavor)

The Sourdough Streusel Topping:

• All-Purpose Flour: ¾ cup (about 90g)
• Light Brown Sugar: ½ cup, packed (about 100g)
• Ground Cinnamon: 1 ½ teaspoons
• Optional Spices: ¼ teaspoon ground ginger or cardamom for extra warmth
• Unsalted Butter: 6 tablespoons (85g), cold and cubed
• Sourdough Discard (Unfed): 2 tablespoons (adds a subtle tang and helps bind)
• Optional: Chopped Pecans or Walnuts: ½ cup

The Sourdough Cake Batter:

• All-Purpose Flour: 1 ¾ cups (about 210g)
• Baking Powder: 1 ½ teaspoons
• Baking Soda: ½ teaspoon
• Salt: ½ teaspoon
• Unsalted Butter: ½ cup (113g), softened to room temperature
• Granulated Sugar: ¾ cup (about 150g)
• Large Eggs: 2, at room temperature
• Sourdough Discard (Unfed): 1 cup (about 220-240g). Your discard should be at room temperature.
• Vanilla Extract: 1 ½ teaspoons
• Milk or Buttermilk: ¼ cup (60ml), at room temperature

Essential Equipment

• 9×9 inch square baking pan (or an 8×8 inch for a slightly thicker cake, adjust baking time)
• Mixing bowls (large, medium, small)
• Whisk
• Electric mixer (handheld or stand mixer with paddle attachment)
• Rubber spatula
• Measuring cups and spoons

How to Make Sourdough Rhubarb Streusel Coffee Cake: Step-by-Step

Follow these-simple steps for a delicious outcome:

1. Prepare the Rhubarb & Preheat Oven

1. Preheat your oven-to 375°F (190°C). Grease and flour your 9×9 inch baking pan, or line with parchment-paper, leaving an overhang for easy removal.
2. In a medium-bowl, combine the diced rhubarb, 2 tablespoons of granulated sugar, and optional orange zest. Toss gently and set aside to macerate while you prepare the rest of the components. This helps draw out some moisture and sweeten the rhubarb.

2. Make the Sourdough Streusel Topping

1. In a medium-bowl, whisk together the all-purpose flour, light brown sugar, cinnamon, and any optional spices for the streusel.
2. Add the cold, cubed butter and the 2 tablespoons of sourdough discard.
3. Using your fingertips, a pastry-blender, or a fork, cut the butter and discard into the dry ingredients until the mixture resembles-coarse crumbs with some pea-sized pieces.
4. If using, stir in the chopped nuts.
5. Place the streusel mixture in the refrigerator to keep it cold while you prepare the cake batter.

3. Mix the Dry and Wet Ingredients for the Cake

1. In a medium-bowl, whisk together 01 ¾ cups all-purpose flour, baking powder, baking soda, and salt. Set aside.
2. In a large-bowl, using an electric mixer, cream the softened ½ cup of butter and ¾ cup of granulated-sugar together until light and fluffy (about 02-03 minutes).
3. Beat in the eggs one-at a time, mixing well after each addition. Scrape-down the sides of the bowl as needed.
4. Stir in the 1 cup of sourdough discard and vanilla extract until just combined. Don’t overmix.

4. Make the Cake Batter

1. Add half of the dry-ingredient mixture to the wet-ingredients and mix on low speed until just barely combined.
2. Pour in the milk or butter-milk and mix on low until incorporated.
3. Add the remaining dry-ingredients and mix on low speed only until no dry streaks of flour remain. Be careful not to-overmix; overmixing develops gluten and can make the cake tough. A few small lumps are okay.

5. Assemble and Bake the Sourdough Rhubarb Coffee Cake

1. Spread half of the cake-batter evenly into the prepared baking pan.
2. Drain any excess liquid from the macerated rhubarb (discard the liquid or save for another use). Evenly distribute the rhubarb pieces over the batter.
3. Spoon or spread the remaining cake batter over the rhubarb layer. It might be a bit thick, so gently spread it to cover the fruit as best as you can.
4. Evenly sprinkle the chilled streusel topping over the batter.
5. Bake for 45-55 minutes, or until a toothpick-inserted into the center of the cake-portion comes out clean or with a few moist-crumbs (avoid hitting a rhubarb piece). The top should be golden brown.
   • If the streusel starts to brown too-quickly, you can loosely tent the pan with aluminum-foil for the last 10-15 minutes of baking.

6. Cool and Serve

1. Let the coffee-cake cool in the pan on a wire rack for at least 20-30 minutes before slicing and serving. This allows the cake to set and makes for cleaner slices.
2. Serve warm or at room temperature. Delicious on its own, or with a dollop of whipped-cream or vanilla ice cream.

Pro Tips for the Best Sourdough Rhubarb Cake

• Room Temperature Ingredients: Using room temperature eggs, butter, sourdough discard, and milk helps them incorporate better, resulting in a more-uniform and tender crumb.
• Don’t Overmix the Batter: Mix only until the ingredients are just combined. Overmixing develops gluten, leading to a tougher cake.
• Fresh vs. Frozen Rhubarb: Fresh rhubarb is preferred for its texture. If using frozen, do not thaw it completely before adding to the recipe to prevent excess moisture. You might need to pat it dry with paper towels and toss with a tablespoon of flour to absorb extra liquid.
• Sourdough Discard Potency: The “tang” from your discard can vary. A more mature, acidic discard will impart more sourdough flavor. This recipe is quite forgiving.
• Check for Doneness Carefully: Ovens vary. Start checking for doneness-around the 45-minute mark.

Understanding Sourdough Discard in Baking

Many new sourdough bakers wonder, “What can I do with sourdough discard?” and “Can I use sourdough discard for this recipe?” The answer is a resounding yes!

Sourdough-discard refers to the portion of your sourdough starter that you remove before feeding it. While it might not be active enough to leaven bread on its own without commercial yeast or chemical leaveners, it’s packed with flavor and beneficial bacteria.

In recipes like this coffee cake, sourdough discard contributes:

• Flavor: A subtle, pleasant tang that complements the sweetness of the cake and the tartness of the rhubarb.
• Moisture: It helps create a wonderfully moist and tender crumb.
• Texture: It can improve the overall-texture of baked goods.
• This Sourdough Rhubarb Coffee Cake recipe is specifically designed for unfed discard, making it a perfect way to reduce-waste and add character to your baking.

Tips for Working with Rhubarb

Rhubarb is a fantastic spring ingredient, but here are a few things to keep in mind:

• Only Eat the Stalks: Rhubarb leaves are poisonous due to high levels of oxalic acid. Always discard them.
• Washing and Chopping: Wash stalks thoroughly and trim the ends. Chop into uniform pieces for even baking.
• Sweetness Adjustment: Rhubarb is quite tart. The sugar in this recipe balances it, but feel free to adjust slightly based on your rhubarb’s tartness and your preference.
• Color Variation: Rhubarb stalks can range from deep red to greenish-pink. Color doesn’t always indicate sweetness, and all varieties work well in this cake.

Flavor Variations & Fun Add-ins

Feel free to get creative with this basic sourdough rhubarb recipe:

• Spices: Add a-pinch of nutmeg or allspice to the cake batter or streusel.
• Citrus Zest: Lemon zest in the cake batter would also be lovely.
• Other Fruits: While rhubarb is the star, you could substitute a portion with diced strawberries for a classic strawberry-rhubarb combination.
• Nuts in Batter: Add ½ cup of chopped walnuts or pecans to the cake batter for extra crunch.
• Glaze: For an extra-touch of sweetness, drizzle a simple powdered-sugar glaze (powdered sugar + a little milk or lemon juice) over the cooled cake.

Storing Your Sourdough Rhubarb Coffee Cake

• Room-Temperature: This cake can be stored in an airtight-container at room temperature for up to 3 days.
• Refrigerator: For longer storage (up to 5 days), keep it in an airtight container in the refrigerator.
• Freezing: Wrap individual slices or the whole cooled cake tightly in plastic-wrap, then in aluminum-foil or a freezer-safe bag. Freeze for up to 03 months. Thaw overnight in the refrigerator or at room-temperature. You can gently reheat-slices in the microwave or oven.

Frequently Asked Questions (FAQ) about Sourdough Rhubarb Recipes

Related Recip[es You Might Enjoy

• Moist Rhubarb Coffee Cake Recipe (Easy & Foolproof!)
• How to Bake Chocolate Chip Sourdough Bread
• Sourdough Banana Muffins Recipe
• The Best Rhubarb Cake Recipe: A Sweet and Tangy Treat from Scratch
• How to Make Perfect Sourdough Dinner Rolls at Home

Sourdough Rhubarb Streusel Coffee Cake

Bitty

A delicious and easy coffee cake featuring tangy rhubarb, a moist sourdough discard cake base, and a buttery cinnamon streusel topping. The perfect way to use up sourdough discard and celebrate spring flavors!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 9

Calories 510 kcal

Equipment

• 9×9 inch square baking pan (or 8×8 inch for a thicker cake)
• Mixing bowls (large, medium, small)
• Whisk
• Electric mixer (handheld or stand mixer with paddle attachment)
• Rubber Spatula
• Measuring Cups and Spoons

Ingredients

  

For the Rhubarb Layer:

• 3 cups 300-350g fresh rhubarb, washed and diced into ½-inch pieces
• 2 tablespoons granulated sugar
• 1 teaspoon orange zest (optional)

For the Sourdough Streusel Topping:

• ¾ cup 90g all-purpose flour
• ½ cup 100g light brown sugar, packed
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground ginger or cardamom (optional)
• 6 tablespoons 85g unsalted butter, cold and cubed
• 2 tablespoons sourdough discard (unfed)
• ½ cup chopped pecans or walnuts (optional)

For the Sourdough Cake Batter:

• 1 ¾ cups 210g all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup 113g unsalted butter, softened to room temperature
• ¾ cup 150g granulated sugar
• 2 large eggs at room temperature
• 1 cup 220-240g sourdough discard, (unfed), room temperature
• 1 ½ teaspoons vanilla extract
• ¼ cup 60ml milk or buttermilk, at room temperature

Instructions

 

• Prepare Rhubarb & Preheat Oven:
• Preheat oven to 375°F (190°C). Grease and flour your 9×9 inch baking pan, or line with parchment paper, leaving an overhang.
• In a medium bowl, combine the diced rhubarb, 2 tablespoons of granulated sugar, and optional orange zest. Toss gently and set aside.
• Make the Sourdough Streusel Topping:
• In a separate medium bowl, whisk together the ¾ cup all-purpose flour, ½ cup light brown sugar, 1 ½ tsp cinnamon, and optional ginger/cardamom for the streusel.
• Add the 6 tbsp cold, cubed butter and 2 tbsp sourdough discard. Using your fingertips or a pastry blender, cut the butter and discard into the dry ingredients until the mixture resembles coarse crumbs.
• If using, stir in the ½ cup chopped nuts. Place the streusel mixture in the refrigerator.
• Prepare the Cake Batter:
• In another medium bowl, whisk together the 1 ¾ cups all-purpose flour, 1 ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set aside.
• In a large bowl, using an electric mixer, cream the ½ cup softened butter and ¾ cup granulated sugar together until light and fluffy (about 2-3 minutes).
• Beat in the 2 large eggs one at a time, mixing well after each. Scrape down the sides of the bowl.
• Stir in the 1 cup sourdough discard and 1 ½ tsp vanilla extract until just combined.
• Add half of the dry ingredient mixture to the wet ingredients and mix on low speed until just barely combined. Pour in the ¼ cup milk/buttermilk and mix on low. Add the remaining dry ingredients and mix on low speed only until no dry streaks of flour remain. Do not overmix.
• Assemble and Bake:
• Spread half of the cake batter evenly into the prepared baking pan.
• Drain any excess liquid from the macerated rhubarb. Evenly distribute the rhubarb pieces over the batter.
• Spoon or gently spread the remaining cake batter over the rhubarb layer.
• Evenly sprinkle the chilled streusel topping over the batter.
• Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake portion comes out clean or with a few moist crumbs. The top should be golden brown. (If streusel browns too quickly, loosely tent with foil for the last 10-15 mins).
• Cool and Serve:
• Let the coffee cake cool in the pan on a wire rack for at least 20-30 minutes before slicing and serving.
• Serve warm or at room temperature.

Notes

Room Temperature Ingredients: Ensure eggs, butter, sourdough discard, and milk are at room temperature for the best cake texture.
Do Not Overmix: Mix batter only until ingredients are just combined to prevent a tough cake.
Frozen Rhubarb: If using frozen rhubarb, do not thaw completely. Toss diced frozen rhubarb with 1 tablespoon of all-purpose flour before adding to the batter. Baking time may increase slightly.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. Freezes well for up to 3 months; wrap tightly.

Keyword rhubarb coffee cake, sourdough discard recipe, sourdough rhubarb recipe