The Best Sourdough Discard Rhubarb Cobbler Recipe

Springtime brings rhubarb season on the homestead and what says spring more than a sourdough rhubarb cobbler? Tart rhubarb is paired with sugar and topped with sourdough discard and a perfectly crisp cobbler topping!

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We have a rhubarb plant here on our place and I always get so excited to harvest this fresh ingredient as it is always the first thing we get to pick on our homestead every year.

I am always trying to come up with new recipes for rhubarb and this delicious recipe was my favorite so far!

Add a scoop of ice cream to the top and you’ve got the perfect summer sourdough recipe!

Looking for the best sourdough bread recipe? Try this one!

Why I love this recipe

Easy – A super easy recipe to make that will make the family very happy!

Delicious – Tangy and sweet, this rhubarb cobbler hits all the spots when it comes to a sourdough dessert!

Simple Ingredients – Using only simple wholesome ingredients, this recipe is easy to pull together when you harvest your rhubarb or if you are gifted some!

Looking for more sourdough discard recipes? Sourdough Discard Recipes

For another sourdough cobbler recipe, try this one!

Ingredients for Sourdough Rhubarb Cobbler

• Fresh Rhubarb – If you don’t have a rhubarb plant, there is likely someone you know that does. If you can get your hands on it, you really need to try this. You can substitute tart green apples for rhubarb if you don’t have access.
• Sugar – I prefer to use a raw cane sugar or sucanat, but brown sugar or even white sugar will work just fine. If you desire, you can substitute with honey.
• Juice of an Orange – Typically, you would use lemon juice, but because of the tartness of the rhubarb, I decided to use orange juice.
• Sourdough Starter – This is the perfect recipe if you have extra sourdough discard on hand!
• Honey
• Egg
• Salt
• Baking Powder – For sourdough topping
• Flour – I use fresh milled flour, but all purpose flour or whole wheat flour from the grocery store will work fine. For cobbler topping.
• Sugar – For cobbler topping.
• Olive Oil – For cobbler topping. May substitute with melted butter or coconut oil.

Full ingredient amounts in recipe card below

Hankering for a sourdough peach cobbler recipe? Click here!

Directions for making this sourdough rhubarb cobbler recipe

Preheat the oven to 400 degrees F.

I use fresh milled flour for the cobbler topping. I use the Nutrimill Grain Mill

In a large bowl, combine the rhubarb pieces, sugar, and orange juice. Mix well.

Prepare a square baking dish by spraying with oil or lining with a piece of parchment paper.

You could also use a 10 inch cast iron skillet. This is my favorite cast iron.

Pour the rhubarb mixture into the pan.

Rinse the and add the sourdough starter, egg, honey, and baking powder. Mix well.

Pour the sourdough mixture over the rhubarb mixture.

In a small bowl, combine the flour, sugar, and olive oil or melted butter.

Mix until it is crumbly and add over the cobbler evenly.

Bake in preheated oven for 25 minutes until the top is golden brown.

Storage

Store cooled leftover cobbler in an airtight container in the fridge for 3-4 days.

Serving Suggestions

Add a scoop of vanilla ice cream to the warm cobbler for the perfect spring dessert!

Substitute the rhubarb with tart apples or blackberries.