Sourdough Discard Strawberry-Rhubarb Cream Cheese Braid Recipe

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If you’re looking for a delicious and unique way to use your sourdough discard, I can’t wait for you to try this Sourdough Discard Strawberry-Rhubarb Cream Cheese Braid! With the tangy twist of rhubarb, the sweet richness of strawberries, and a tender, golden braided pastry all wrapped around your beloved sourdough discard this treat is as beautiful as it is irresistible.

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What Is a Sourdough Discard Braid?

This braid is a type of filled pastry where the dough is gently wrapped around layers of cream cheese and fruit filling in a crisscross pattern, creating a stunning, golden-brown centerpiece. And yes, it’s made with sourdough discard, giving it a slight tang and a beautiful texture.

Why You’ll Fall in Love with This Recipe:

• Zero waste baking! Put your discard to work in something beautiful and delicious.
• Perfect spring & summer flavors. Rhubarb and strawberry? A dream team.
• Looks impressive, tastes divine. That braid is a showstopper, but surprisingly simple.
• Creamy, sweet, and tangy layers. Each bite is balanced and bold.

What Does It Taste Like?

Imagine the rich creaminess of sweetened cream cheese melting into bright strawberry preserves, swirled with tart rhubarb compote and all of that wrapped in a buttery, soft, tangy crust that’s golden and lightly crisped. The scent alone as it bakes will draw your whole household into the kitchen. It’s sweet, tangy, creamy, and anything but boring!

Benefits of This Recipe

• Uses up sourdough discard no waste!
• Easy to prepare with pantry staples.
• Looks bakery-level with beginner skills.
• Adaptable with seasonal fruits or different jams.
• Can be made ahead and frozen for later.

Ingredients

For the Dough:

• 1 cup sourdough discard (unfed, room temperature)
• 1 cup all-purpose flour (plus more for rolling)
• 2 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons cold unsalted butter, cubed
• 2–3 tablespoons milk (as needed)

For the Rhubarb Compote:

• 1 cup chopped fresh or frozen rhubarb
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 1 tablespoon water

For the Strawberry Cream Cheese Filling:

• 4 oz cream cheese, softened
• 2 tablespoons strawberry jam or preserves
• 1 teaspoon vanilla extract

For the Optional Glaze:

• 1/2 cup powdered sugar
• 1–2 teaspoons milk
• 1/4 teaspoon vanilla or a squeeze of lemon juice

Tools You’ll Need:

• Mixing bowls
• Whisk & spatula
• Pastry cutter or fork (for the butter)
• Rolling pin
• Baking sheet
• Parchment paper
• Sharp knife or pastry wheel

Ingredient Substitutions & Additions

• Jam options: Raspberry or apricot jam work beautifully in place of strawberry.
• Fruit swaps: Try blueberries, cherries, or even a spiced apple compote.
• Cream cheese boost: Add a spoonful of Greek yogurt or mascarpone for a tangier filling.
• Add-ins: Chopped nuts, orange zest, or a sprinkle of cinnamon on top before baking.

How to Make Sourdough Discard Strawberry-Rhubarb Cream Cheese Braid

Step 1: Make the Rhubarb Compote

In a small saucepan, combine rhubarb, sugar, lemon juice, and water. Cook over medium heat for 6–8 minutes, stirring occasionally, until it softens and thickens into a luscious compote. Let it cool completely.

Step 2: Prepare the Dough

Whisk together flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Cut in the cold butter using a pastry cutter or fork until it’s crumbly. Stir in sourdough discard and 2 tablespoons of milk. Mix until the dough just comes together add that extra tablespoon of milk if it feels too dry. Chill for 15–20 minutes if it’s sticky or soft.

Step 3: Make the Cream Cheese Filling

In a small bowl, stir together the softened cream cheese, strawberry jam, and vanilla extract until smooth. Taste it—you might be tempted to eat it by the spoonful!

Step 4: Roll and Assemble

Preheat oven to 375°F (190°C). On a floured surface, roll your dough into a 10×14-inch rectangle. Carefully transfer it to a parchment-lined baking sheet.

Spread the cream cheese filling down the center third of the rectangle. Spoon the cooled rhubarb compote evenly on top.

Step 5: Create the Braid

Using a sharp knife, make diagonal slits 1 inch apart on both sides of the dough, cutting just to the edge of the filling. Fold the strips over the center, alternating sides, to make that beautiful braid. Tuck in the ends so everything stays snug.

Step 6: Bake

Bake for 20–25 minutes, until the braid is golden and puffed. Let it cool on the baking sheet for 10 minutes (if you can wait!).

Step 7: Glaze (Optional but Glorious)

Mix powdered sugar with milk and vanilla or lemon juice to create a drizzle-worthy glaze. Drizzle it generously over the cooled braid.

What to Serve with This Braid

• Coffee or tea the perfect morning treat or brunch centerpiece
• Whipped cream or vanilla ice cream – for dessert vibes
• Fresh berries – for a bright, summery plate

Tips for Braiding & Baking Success

• Chill the dough if it gets too soft—it makes braiding easier
• Don’t overfill with compote it could spill out during baking
• Line your baking sheet with parchment to prevent sticking
• For extra shine, brush the braid with an egg wash before baking

Storage Instructions

• Room Temp: Store in an airtight container for up to 2 days
• Fridge: Keeps well for 4–5 days, best slightly warmed before serving
• Freezer: Wrap slices tightly and freeze for up to 1 month. Thaw and warm before serving

FAQ: Sourdough Discard Strawberry-Rhubarb Cream Cheese Braid

Can I use store-bought dough?

Yes! Crescent roll dough or puff pastry will work in a pinch, though the sourdough discard adds a special homemade touch.

Do I have to make the rhubarb compote from scratch?

Not at all you can use store-bought rhubarb jam or swap with another fruit preserve you love.

Can I make this ahead?

Definitely. Make the dough and compote a day in advance, assemble the braid when ready to bake.

What’s the best way to reheat it?

A few minutes in a 300°F (150°C) oven will warm it up beautifully without making it soggy.

In Conclusion

This Sourdough Discard Strawberry-Rhubarb Cream Cheese Braid is one of those recipes that looks fancy, tastes phenomenal, and makes you feel like an absolute baking rockstar. It’s the kind of pastry that brings smiles, makes use of your discard, and celebrates the best of seasonal fruit. If you try just one braid this season—make it this one!

More Sourdough Discard Recipes to Try Next:

• Sourdough Discard S’mores Pull-Apart Bread
• Sourdough Discard Cinnamon Sugar Crisps
• Sourdough Discard 3-Ingredient Garlic Knots

If you bake this braid, I would love to see it! Leave a review below or tag your photos on Pinterest. Let’s keep spreading the joy of baking together.