Name: Sourdough Rhubarb Crisp
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 3 cups chopped rhubarb; 2 cups Sourdough Starter or Discard; 1 cup fresh or frozen blueberries; 1 cup Gentle Sweet (divided 1/2 cups); 1 cups oats; 1 stick Butter Room temperature; 1 tbsp cinnamon (additional for sprinkling); ½ tsp cloves; Pinch or two of mineral salt

Jump to Recipe

This sourdough rhubarb crisp shines through with tantalizing spring flavors along with the buttery taste of sourdough.

This page may contain affiliate links. To view my full affiliate link disclosure, click here.

Spring is in the air in Minnesota! The birds are singing, we are eagerly planting our gardens, and our piglets have been picked up and are settling in nicely. We got our new chickens, ducks, and goose, and the smell of lilacs is saturating the air every time I walk outside.

Spring, you are a delight.

One of the first things to come up in my garden every year is our rhubarb and making rhubarb recipes is a lovely sign that spring is in the air and we will be enjoying the warmth of summer soon.

This sourdough rhubarb crips is a great dessert or even makes a pretty tasty breakfast for those slow spring mornings.

Jump to:

Ingredients
Instructions
Equipment
Storage
FAQ
Related
Sourdough Rhubarb Crisp

Ingredients

Chopped rhubarb
Sourdough Starter or Discard
Fresh or frozen blueberries
Gentle Sweet (divided ½ cups)
1 cups oats
Butter at room temperature
Cinnamon (additional for sprinkling)
Cloves
Mineral salt

See the recipe card for quantities.

Instructions

There are three layers to this sourdough rhubarb crisp. You'll layer your blueberries and rhubarb, then your sourdough discard, and finally the crumble top.

Sourdough Rhubarb Crisp in a 9x9 baking dish

Preheat the oven to 350 degrees. Spray or grease the bottom of a 9x9 baking dish. Combine rhubarb and blueberries in a bowl.

Sourdough Rhubarb Crisp - sprinkled with sugar

Sprinkle ½ cup gentle sweet on chopped rhubarb and blueberries. Mix to coat. Spread rhubarb and blueberries on the bottom of the 9x9 baking dish.

Mix the butter, remaining Gentle Sweet, oats, cinnamon, mineral salt, and cloves.

Pour two cups of sourdough starter over the rhubarb and blueberries.

Add crumble to the top and sprinkle with additional cinnamon if desired.

Bake for 40 minutes or until the top is golden brown.

Hint: To make this a Trim Healthy E recipe reduce the butter to 3 tablespoon and add a little water to the crumble to mix. Only use just enough water to get a crumbly feel to the oat mixture. Bake as usual. This will give you about 1 teaspoon of butter per serving, which is within range for E recipes. Don't forget to add some protein!

Equipment

9x9 baking dish
Measuring spoons
Measuring cups
Sourdough jar - we love this starter jar!
Mixing bowls
Serving dishes

Storage

This stores very well in the refrigerator for up to one week. It can be frozen in an airtight container for up to three months.

FAQ

How long does it take to make a sourdough starter?

About 5 days. You can read the entire process of making an einkorn sourdough starter here.

Can I use different flour besides Einkorn?

Absolutely! Just keep in mind that the water content may need to be increased on decreased depending on what type of flour you are using.

Is this 'on-plan' with Trim Healthy?

To make this a Trim Healthy E recipe reduce the butter to 3 tablespoon and add a little water to the crumble to mix. Only use just enough water to get a crumbly feel to the oat mixture. Bake as usual. This will give you about 1 teaspoon of butter per serving, which is within range for E recipes. Don't forget to add some protein!

Looking for a similar recipe? This recipe was inspired by my Apple Bake, which uses much of the same ingredients and process. It's a great one for breakfast!

Looking for other recipes like this? Try these:

I hope you enjoy this sourdough rhubarb crisp. If you make this recipe, be sure to take a picture and share it with me over on Instagram!