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Sourdough Rhubarb Bread

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.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

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)

Equipment

  • 9×5-inch loaf pan
  • mixing bowls
  • whisk
  • rubber spatula
  • parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
  2. Chop rhubarb into small pieces and set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. In another bowl, whisk milk, egg, vanilla, sourdough discard, and oil until smooth.
  5. Combine wet and dry ingredients, stirring until just combined. Do not overmix.
  6. Fold in chopped rhubarb with minimal stirring.
  7. Pour batter into prepared pan and smooth top. Sprinkle sugar evenly over the surface.
  8. Bake for 60–65 minutes until a toothpick inserted comes out clean or with dry crumbs.
  9. Cool in pan for 10 minutes, then lift out and cool completely on a rack.
  10. 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.