Moist Rhubarb Sourdough Cake

Separate the eggs. Whip the egg whites until stiff peaks form. Set aside.

In a separate bowl, whip the warm butter with the sugar until light and fluffy.

Add the egg yolks one at a time, beating the batter on high speed after each addition until fully incorporated.

Mix the dry ingredients and add them alternating with the milk, slowly blending after each addition.

Add the sourdough starter gently fold in the whipped egg whites.

Peel the rhubarb and cut it into small pieces.

Add the batter to a rectangular 13"x9" baking dish, scatter the rhubarb on top, and bake for 35 mins or until an inserted tooth pick comes out clean.