Sourdough Discard Rhubarb Cobbler
A cozy, from-scratch dessert with tart rhubarb, tangy sourdough discard, and a simple batter that comes together in minutes.
Servings 8
Equipment
- 9x13 baking dish
Ingredients
Fruit Filling
- 2 lbs rhubarb, cut into ½–1 inch pieces (fresh or frozen—if frozen, thaw and drain)
- 1 c white sugar
Cobbler Batter
- 6 tbsp butter (melted in the baking dish)
- 3/4 c all-purpose flour
- 1 c white or brown sugar
- 3/4 c sourdough discard
- 1/2 c milk
- 2 tsp baking powder
- 1/4 tsp salt
Instructions
Preheat & Melt Butter
- Preheat the oven to 350°F. Cut the butter into small pieces and place in a 9×13-inch baking dish. Set it in the oven to melt while you prep the rest of the ingredients.
Make the Fruit Filling
- In a large mixing bowl, toss the chopped rhubarb with the sugar. Let it sit for 5–10 minutes to draw out the juices.
Mix the Batter
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt.In a small bowl or measuring cup, stir together the milk and sourdough discard. Pour the wet mixture into the dry and stir just until combined. Don’t overmix—the batter should be pourable but not too runny.
Assemble the Cobbler
- Carefully pour the batter over the melted butter in the hot baking dish. Do not stir. Spoon the rhubarb mixture evenly over the top of the batter. Again—no stirring.
Bake
- Bake for 30–40 minutes, or until the top is golden brown and set. The rhubarb will bubble up through the topping as it bakes.
Cool & Serve
- Let the cobbler cool for 10–15 minutes to set slightly before serving.
Notes
- Don’t overmix the batter. Stir just until everything comes together—lumpy is fine. Overmixing can make the topping tough.
- Using frozen rhubarb? Let it thaw in the fridge for a day, then drain off the extra liquid so your cobbler doesn’t turn out watery.
- Try a flavor twist. Add a handful of fresh strawberries during strawberry season—it’s a classic combo that never disappoints.