Some weeks I feel up to my ears in Sourdough Discard! With rhubarb in full bloom now, I decided to lean into a simple and refreshing dessert – easy for any week night to top off a meal. This dessert, baked in one skillet, is so simple, and uses up some of that discard in your fridge!
Jump to RecipeBegin by preheating your oven to 350°F.
Hull and slice up your strawberries, chop up your rhubarb, and combine these in a large cast iron skillet. If you have a produce garden, it is especially fun to pull together this dessert with fresh strawberries and rhubarb.
Don’t have a cast iron skillet? No biggy, just throw everything in a greased (buttered) glass baking dish instead!
Sprinkle your fruit with cinnamon, flour, brown sugar, and butter and toss around. Warm up this mixture for about 10 minutes in the oven to melt the butter. While your fruit is in the oven, move onto the biscuit dough.
Thoroughly combine your flour, discard sourdough starter, melted coconut oil (or butter), and honey.
Note: If you prefer to reap the benefits of long fermentation, allow the dough mixture (flour, discard sourdough starter, coconut oil, honey) to rest for 8-24 hours before moving onto the next ingredients. But, you do not have to wait to move on to the next step.
To the wet mixture, add your baking soda, baking powder, brown sugar, and heavy whipping cream, and thoroughly combine. You may need to use your hands to make sure everything is completely incorporated.
Lightly flour a surface where you can form your biscuits. Roll out, or pat out by hand, your dough to about a half-inch thickness. Cut out the biscuits using a biscuit cutter or wide mouth mason jar. Recombine the extra edges from the cut out biscuit dough, roll it out again, and cut more biscuits until you have used up all your dough!
After ten minutes has passed, carefully remove your strawberry/rhubarb mixture from the oven and stir the mixture to evenly incorporate all the ingredients.
Now place your biscuits on top of the strawberry/rhubarb mixture. Bake for 20-22 minutes, or until the biscuits start to turn golden brown in color.
Enjoy warm with homemade whipped cream or ice cream on top!
Strawberry Rhubarb Skillet Dessert
Ingredients
Method
- Preheat your oven to 350°F
- Hull and slice up your strawberries, chop up your rhubarb, and add these to a large cast iron skillet2 lb Strawberries, 4 cup Rhubarb
- Sprinkle cinnamon, flour, brown sugar, and butter over top of the fruit, and toss around. Place in the oven for about 10 minutes and move onto the biscuit dough.1 ½ tsp Cinnamon or Ceylon Cinnamon, 2 tbsp Flour, ¼ cup Brown Sugar, 3 tbsp Butter
- Combine the flour, sourdough starter, melted coconut oil (or butter), and honey – mix well2 cup All-Purpose Flour, ½ cup Sourdough Discard, ⅓ cup Butter or Coconut Oil, ¼ cup Honey
- To the wet mixture, add baking soda, baking powder, brown sugar, and heavy whipping cream, and thoroughly combine. You may need to use your hands to make sure everything is incorporated.1 tsp Baking Powder, 1 tsp Baking Soda, ⅓ cup Heavy Whipping Cream, ¼ cup Brown Sugar
- On a lightly-floured surface, roll/pat out your dough to about a half-inch thickness. Cut out biscuits using a biscuit cutter or wide mouth mason jar.
- Carefully remove your strawberry/rhubarb mixture from the oven stir to incorporate all the ingredients.
- Place the biscuits on top of the strawberry/rhubarb mixture. Bake for 20-22 minutes, or until the biscuits start to turn golden brown in color.
Notes
- If you want to long ferment this recipe, you can allow the mixed ingredients from step 1 to rest covered, at room temperature, for 8-24 hours. After it has rested, continue on with step 2.
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