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  • Writer's pictureLeigh

How to Use Your Discard to Make a Sourdough Rhubarb Dumpling Cake

This is another of those recipes to take advantage of your sourdough discard as well as any rhubarb (red, green, or whatever variety you have is just fine) you might have growing in your garden or available at the market. The tartness of the fruit really complements the tang of the sourdough--or vice versa. What you have is a layer of juicy rhubarb and then a layer of puffy, not quite biscuit/not quite cake dumplings on top. The result is an incredibly delicious comfort dessert, especially when topped with vanilla ice cream! One note here about the photo you see below. My rhubarb patch is on the skimpy side (the deer, which aren't supposed to eat rhubarb but do in my yard, chomped on my plants!), so I had to cut the quantity of fruit by half in the bottom layer. If you use the full 4 cups, you'll have a much thicker, tastier dessert! Enjoy!

How to Use Your Discard to Make a Sourdough Rhubarb Dumpling Cake
How to Use Your Discard to Make a Sourdough Rhubarb Dumpling Cake

Sourdough Rhubarb Dumpling Cake -- Makes a 9-inch pan


Bottom Layer


4 cups of chopped rhubarb (chopped about 1/2-inch thick)*

1 cup of water, divided

2/3 cup of sugar

3 tablespoons of cornstarch

1/2 teaspoon of cinnamon


Combine the rhubarb, water, and sugar in a microwave-safe bowl and microwave them about 4 minutes or until softened. Mix the cornstarch in the remaining 1/2 cup of water and add the cinnamon. Add the cornstarch mixture to the rhubarb mixture, stirring everything well. Microwave the mixture for 1-2 minutes until thickened. Coat a 9-inch baking dish with non-stick cooking spray and pour the rhubarb mixture into the dish, smoothing it out to form an even layer.


Dumpling Topping


1 cup of all-purpose flour

2 teaspoons of baking powder

1/4 teaspoon of salt

1/3 cup of sugar, plus 2 tablespoons, divided

1 teaspoon of cinnamon, divided

4 tablespoons of butter

3 tablespoons of canola oil

1 tablespoon of milk

1 teaspoon of vanilla

1 cup of sourdough starter/discard


In a large bowl, combine the flour, baking powder, salt, 1/3 cup of sugar, and 1/2 teaspoon of cinnamon. Cut in the butter with a pastry blender or fork. Cut in the oil. Add the milk, vanilla, and starter/discard and stir until a soft dough forms. Pull off nine pieces of dough (about golf-ball size) and roll them into balls. Place the balls on top of the rhubarb mixture in the baking dish. Sprinkle the tops of the balls with the remaining 2 tablespoons of sugar and then sprinkle on the remaining 1/2 teaspoon of cinnamon. Preheat the oven to 350 degrees and bake the dumpling cake for about 30 minutes or until golden brown. Let the dumpling cake cool for 10-15 minutes before serving it warm, preferably with ice cream.

How to Use Your Discard to Make a Sourdough Rhubarb Dumpling Cake
How to Use Your Discard to Make a Sourdough Rhubarb Dumpling Cake




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