Sourdough Rhubarb Pudding Cake

“This rhubarb pudding cake is absolutely delicious. I grew up on this recipe with rhubarb straight from the garden. It's only natural that I would create a sourdough version of this recipe.”

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Growing up, I loved spring. I could go to the garden and get fresh strawberries or fresh rhubarb and bake. Baking was my favorite hobby then and it still is. Learning the benefits of sourdough and fermentation created a whole new world of baking to learn. It's so fun now taking my favorite recipes from Mom and Grandma and converting them to sourdough. This one only took two tries to recreate something delightful. At the suggestion of my daughter, I added a hint of cinnamon to the cake part and it was just what I was looking for. It's hard to eat just one piece, so sometimes I have to have one for breakfast the next morning. But hey, I'm eating my vegetables, right?

When I moved to Arizona, I was surprised to find out how difficult it was to locate rhubarb in the spring. I would go into grocery stores and nobody knew what it was. I learned that it is too hot in the Phoenix area for rhubarb to survive the summer. It's considered an annual here instead of a perennial. If you want to find it more readily, I'm told you have to drive to the cooler climates in Northern Arizona. I went in search of locating a native Arizonan who knew what rhubarb was. I'm still looking. The closest I have come is finding two children, one of a Midwesterner and one of a Californian, that have relocated here. Technically these kids were born in Arizona, but their parents had migrated here from the Midwest or California.

I had one person comment that they knew what it was (a California transplant), but had not acquired a taste for it. My response, "You forgot to add sugar." This recipe adds just enough sugar to make it absolutely delicious, fill you up and allow you to not eat too much.

sourdough living, sourdough, rhubarb, rhubarb pudding cake

Prep Time: 20 min

Cook Time: 35 min

Servings: 24 servings

Ingredients

For the Rhubarb Pudding:

4 cups Rhubarb, cubed
315g Sugar, (1-1/2 cups)
2 Eggs, beaten
28g Butter, (2 Tbsp) melted
10g Flour, (1 Tbsp)
2g Cinnamon, (1 tsp)

For the Cake:

125g Sourdough Discard, (do not use active starter)
210g Sugar, (1 cup)
125g Coconut Milk, (1/2 cup)or sub regular milk
1 Egg, beaten
2 Tbsp Butter, melted
5g Vanilla Extract, (1 tsp)
3g almond extract, (1/2 tsp)
150g Flour, (1-1/4 cups)
4g Baking Powder, (1 tsp)
1g cinnamon, (1/2 tsp)
Ice Cream for serving, if desired

Preparation Steps

1. Preheat oven to 350° F.

2. Grease a 9”x13” pan.

3. Dice the rhubarb and put it in a medium bowl. Add the sugar, eggs, melted butter, flour and cinnamon that go into the pudding. Mix to combine.

4. Spread rhubarb pudding mixture in the bottom of the greased pan.

5. In a small bowl, combine the sourdough starter, sugar, coconut milk, egg, melted butter, vanilla extract and almond extract.

6. In a separate bowl, combine the flour, baking powder and cinnamon.

7. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir until just combined. If mixed together too thoroughly it will lead to a tougher crumb.

8. Drizzle the batter over the top of the rhubarb mixture. Spread completely to cover the rhubarb mixture.

9. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake part comes out clean.

10. Let it cool 10-15 minutes. Serve warm with a scoop of ice cream on top if desired.

NOTE
This same recipe could be made with other seasonal fruits as well. I would think a peach or apple version of this would be quite tasty.

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