A delicious way to use spring rhubarb, this sourdough discard rhubarb cobbler incorporates a whole cup of discard into the buttery topping for a little tang. Use fresh or frozen rhubarb for this recipe.
Why You'll Love Sourdough Discard Cobbler
- It has a soft, buttery texture with caramelized edges that are almost blondie-like
- It's not too sweet, since the rhubarb cuts through the sugar in the cobbler
- You can use frozen rhubarb with no need to thaw first
- This is a fantastically simple recipe, with no creaming, rolling, or kneading
Ingredients
- Rhubarb: thinner, early-season stalks of rhubarb will be sweeter. There's no need to peel rhubarb.
- Butter: use salted for the best flavour. If you only have unsalted, add an extra half-teaspoon of salt to the dry ingredients.
- Sourdough discard: use active sourdough starter if preferred. The older your discard the stronger the taste will be so keep that in mind.
- Make it dairy-free: use a high-quality vegan butter alternative that comes in stick or block form and a creamy non-dairy milk.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Step by Step Photos
Step 1: chop the rhubarb, mix with sugar, and set aside.
Step 2: mix the dry ingredients for the batter, then add the remaining ingredients.
Step 3: stir to form a thick, pancake-like batter.
Step 4: drop spoonfuls of the batter into the preheated baking dish with the butter.
Step 5: add the prepared rhubarb.
Step 6: bake until lightly golden and cool before serving.
Top Tips
- Be mindful of sizing: cut the rhubarb into even pieces so it cooks at the same rate. Mixed sizes will result in pieces that are uncooked and pieces that are mush.
- Don't stir: do not stir the batter into the butter. Layering is key to the cobbler texture and stirring will make it greasy.
- It will deflate as it cools: the centre of the cobbler will puff up a bit during baking and settle once it's out of the oven. This is normal!
- Use frozen: you can use frozen rhubarb straight from the freezer. Don't thaw first, that makes the cobbler soggy.
How to Store
Storage: store covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
Freezing: transfer to an airtight container and freeze for up to 3 months. Thaw at room temperature before reheating for a few minutes to refresh before serving.
More Sourdough Discard Recipes
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Sourdough Discard Rhubarb Cobbler
Equipment
- 1 9x 13-inch (23 x 33 cm) baking dish
- Measuring cups and spoons or a digital kitchen scale
- Mixing bowls
- Whisk
Ingredients
- 4 cups rhubarb, fresh or frozen, cut into ½-inch (1.25 cm) pieces
- 1 ¾ cups granulated sugar, divided
- ½ teaspoon table salt, divided
- ¾ cup salted butter
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 cup sourdough discard
- ½ cup whole milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and have a 9 x 13-inch (23 x 33 cm) baking dish ready.
- In a mixing bowl, combine the rhubarb, ¾ cup (150 g) of the sugar, and ¼ teaspoon of the salt. Stir well to coat the fruit and set aside.
- Place the butter in the baking dish and transfer it to the oven for 4 to 5 minutes, or until fully melted. Carefully remove the dish from the oven.
- While the butter is melting, whisk the flour, remaining sugar, baking powder, and remaining salt in a separate bowl. Add the sourdough discard, milk, and vanilla extract, stirring just until a thick batter forms.
- Scoop the batter as evenly as possible over the melted butter in the baking dish. Do not stir.
- Spoon the rhubarb mixture evenly over the batter and butter, including any undissolved sugar from the bottom of the bowl.
- Return the dish to the oven and bake for 50 to 55 minutes, or until the top is golden and the centre is set. Cool slightly before serving.
Notes
- Cut the rhubarb into even pieces so it cooks at the same rate.
- Do not stir the batter into the butter. Layering is key to the cobbler texture.
- You can use frozen rhubarb straight from the freezer without thawing first.
- Check the cobbler at the 50-minute mark; the top should be golden, and the edges may be bubbly.
- The centre will puff slightly during baking and settle as it cools.
Storage
- Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Reheat in the oven at 300°F (150°C) for 10-15 minutes, or until warmed through.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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