Best Sourdough Discard Rhubarb Cobbler

This easy sourdough discard rhubarb cobbler is the kind of cozy, from-scratch dessert that just makes sense. It brings together that bright tartness of the rhubarb, slight tang from your sourdough discard, and the kind of simple batter that anyone can throw together.

Fruit cobbler is one of my go-to desserts because it’s so forgiving. No chilling, rolling, or shaping dough—just mix it up, pour it in, and let the oven do the rest.

As it bakes, the batter rises up around the fruit and turns golden and crisp at the edges, while the center stays soft and cake-like, soaking in all those sweet, juicy rhubarb bits.

What gives this version a little twist is the sourdough discard. If you’ve been feeding a starter, you probably have extra hanging out in the fridge.

Instead of tossing it, use it here. It adds the slightest tang and a soft, tender texture to the cobbler topping that works so well with the tart rhubarb.

The ingredient list is simple—just flour, sugar, baking powder, milk, butter, and your discard. 

If you’ve got rhubarb growing wild or tucked in the back of your freezer, you’re halfway there. It comes together in about 15 minutes, and the hardest part is waiting for that top to turn golden brown.

It’s one of my favorite ways to celebrate rhubarb season, and yes—this totally counts as breakfast the next day (speaking from experience).

And if you love this combo, don’t skip my sourdough discard rhubarb muffins—another one we make on repeat when rhubarb is everywhere.

So whether your starter is overflowing or you’ve just got a craving for something warm and tangy, this cobbler checks every box: easy, seasonal, and downright satisfying.

Serve it up warm—it’s perfect by itself or with a scoop of ice cream on top. 

Why You’ll Love This Sourdough Discard Rhubarb Cobbler Recipe

• A great way to use sourdough discard
• Comes together quickly with simple pantry ingredients
• Celebrates seasonal produce like fresh rhubarb
• No pie crust or rolling required 

Ingredients

Fruit Filling

• 2 lbs rhubarb, cut into ½–1 inch pieces (fresh or frozen—if frozen, thaw and drain)
• 1 cup white sugar

Cobbler Batter

• 6 tablespoons butter (melted in the baking dish)
• ¾ cup all-purpose flour (or sub in ¼ cup whole wheat flour for a heartier texture)
• 1 cup white sugar (or brown sugar)
• ½ cup milk
• ¾ cup sourdough discard (or active starter)
• 2 teaspoons baking powder
• ¼ teaspoon salt

Tools You’ll Need

• 9×13” baking dish
• Large mixing bowl
• Small mixing bowl
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Wire rack for cooling

How to Make Sourdough Discard Rhubarb Cobbler

Preheat & Melt Butter

Preheat oven to 350°F. Cut the butter into small pieces and add to 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 together the chopped rhubarb and sugar. Let it sit for 5–10 minutes to draw out the juices.

Mix the Batter

In a separate bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.

In a small bowl or measuring cup, stir together the milk and sourdough starter discard. Add the wet mixture to the dry and stir until just combined. Don’t overmix. The batter should be pourable but not super runny.

Assemble the Cobbler

Pour the batter over the melted butter in the hot baking dish. Do not stir.

Spoon the rhubarb mixture over the top of the batter, making sure it’s evenly spread. Again, no stirring—just layer and bake.

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 cool for about 10–15 minutes to set slightly.

FAQs

Find More Delicious Sourdough Discard Desserts:

• Sourdough Peach Cobbler
• Sourdough Monkey Bread
• Peanut Butter Chocolate Chip Cookies
• Sourdough Banana Bread
• Sourdough Pumpkin Bread