Our Gabled Home

0 Preheat the oven to 340˚F (170˚C).
1 Separate the eggs. Whip the egg whites until stiff peaks form. Set aside.
2 In a separate bowl, whip the warm butter with the sugar until light and fluffy.
3 Add the egg yolks one at a time, beating the batter on high speed after each addition until fully incorporated.
4 Mix the dry ingredients and add them alternating with the milk, slowly blending after each addition.
5 Add the sourdough starter gently fold in the whipped egg whites.
6 Peel the rhubarb and cut it into small pieces.
7 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.