Sourdough Rhubarb Coffee Cake

Sourdough Rhubarb Coffee Cake

“It's tough to find rhubarb in the desert, but when you do it's time to make a great dessert.”

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This recipe was created by my cousin, Chery Heldt, when she finally found some rhubarb in the desert. She used a recipe from an old cookbook that had been a wedding gift. She substituted sourdough discard for the buttermilk, and added 2% milk until she had a muffin batter consistency (not super thick, but not runny and pourable). She made this great dessert!

Prep Time: 15 min

Cook Time: 30-35 min

Servings: 24 servings

Ingredients

For the Cake:

• 1 ½ cups sugar

• ½ cups butter

• 1 egg

• 1 cup sourdough discard

• 1 tsp salt

• 1 tsp baking soda

• 1 tsp vanilla

• 2 cups flour

• 1 cup finely chopped rhubarb

• 1/4-⅓ cup (enough milk to get a muffin batter consistency)

For the Topping:

• 1 Tbsp butter

• 1 tsp cinnamon

• ⅓ cup sugar

• ½ cup old-fashioned oats

Preparation Steps

1. Mix all cake ingredients except the rhubarb in a large bowl.

2. Stir in the rhubarb.

3. Pour cake batter into a greased 9" x 13" pan.

4. To make the topping, cut butter into the other topping ingredients and sprinkle over the cake batter.

5. Bake at 350º F for 30-35 minutes. Serve warm.

*A special thanks to my cousin, Cheryl Heldt, for her contribution to Sourdough Living.

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