Lemon Rhubarb Sourdough Discard Cake

8 ounces fresh rhubarb, ¾ of the rhubarb cut into ½ inch chunks, and remaining cut into pieces that fit inside the pan diagonally to create a pattern

170 grams all purpose flour

1 ½ teaspoons baking powder

½ teaspoon fine salt

155 grams cane sugar

½ cup sunflower or grapeseed oil

1 tablespoon lemon zest

2 eggs, room temperature

3 tablespoons runny honey

65 grams sourdough discard, preferably room temperature

1 ½ teaspoons vanilla extract

1 teaspoon fresh lemon juice

3 tablespoons whole milk

subheading: Equipment:

1 8-inch square cake pan

Directions at heartbeetkitchen.com

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