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A serving of sourdough rhubarb cobbler on a white plate that is sitting on the corner of a table.
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5 from 1 vote

The Best Sourdough Discard Rhubarb Cobbler Recipe

Tart and sweet, this sourdough rhubarb cobbler is the perfect summertime recipe!
Course Dessert
Cuisine American
Keyword cobbler, dessert, rhubarb, rhubarb cobbler, Sourdough, sourdough cobbler, Sourdough Discard, Sourdough Starter, summertime dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 280kcal
Author Mary Rose

Equipment

  • 9 inch square baking pan

Ingredients

For cobbler filling

  • 2 cups Fresh Rhubarb sliced in small pieces
  • 1 cup Sugar
  • Juice of 1 orange

For sourdough topping

  • 1/2 cup Sourdough Starter
  • 1/4 cup Honey
  • 1 Egg
  • 1/2 tsp Salt
  • 1 tsp Baking Powder

For cobbler crumble topping

  • 1 cup Flour
  • 1/2 cup Sugar
  • 3 tbsp Olive Oil may substitute with melted butter

Instructions

  • Preheat the oven to 400 degrees F.
  • In a large mixing bowl, add the rhubarb pieces, sugar, and the juice of one orange. Mix well.
  • Prepare a 9 inch baking dish by spraying with oil or adding a piece of parchment paper.
  • Pour the rhubarb filling into the pan.
  • Rinse the bowl and add the starter, egg, honey, salt, and baking powder. Mix well.
  • Pour over the rhubarb mixture.
  • Rinse bowl once again and dry well.
  • Add the flour, sugar, and oil or melted butter.
  • Mix until it's crumbly and spread evenly over the cobbler.
  • Bake in preheated oven for 25 minutes.

Notes

Store in an airtight container in the fridge  for 3-4 days after it has cooled completely.

Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 47g | Protein: 3g | Fat: 8g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5g | Cholesterol: 24mg | Sodium: 105mg | Potassium: 95mg | Fiber: 1g | Sugar: 28g