Sourdough Rhubarb Bread
A moist and tender sourdough rhubarb bread made with discard, fresh rhubarb, and simple pantry ingredients, finished with a crisp, caramelized sugar topping. Ready in about 1 hour with no yeast required.
Servings: 10 slices
Calories: 220kcal
Cost: 8
Equipment
- 9×5-inch loaf pan
- mixing bowls
- whisk
- rubber spatula
- parchment paper
Ingredients
- 1.5 cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 0.5 cup milk
- 1 egg
- 1 tsp vanilla extract
- 1 cup sourdough discard
- 0.33 cup vegetable oil
- 2 cups chopped rhubarb
- 2 tbsp granulated sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
- Chop rhubarb into small pieces and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, egg, vanilla, sourdough discard, and oil until smooth.
- Combine wet and dry ingredients, stirring until just combined. Do not overmix.
- Fold in chopped rhubarb with minimal stirring.
- Pour batter into prepared pan and smooth top. Sprinkle sugar evenly over the surface.
- Bake for 60–65 minutes until a toothpick inserted comes out clean or with dry crumbs.
- Cool in pan for 10 minutes, then lift out and cool completely on a rack.
- Refrigerate for 2–3 hours for clean slicing, then slice and serve.
Notes
Use recently refreshed sourdough discard (within 1–2 weeks) for best flavor. Do not overmix the batter to avoid a dense texture. For more pronounced rhubarb flavor, use up to 2 cups rhubarb and extend baking time slightly. Always line the pan with parchment to prevent sticking from the sugar crust.