rhubarb donuts

Prep Time: 20 minutes
Cook Time: 10–12 minutes (baked) or 2–3 minutes per batch (fried)
Total Time: ~35 minutes
Servings: 12 donuts
Difficulty: Intermediate
Intensity: Medium

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Introduction

Sweet, tangy, and entirely unexpected—Rhubarb Donuts bring a refreshing twist to your typical donut lineup. With their balance of tart rhubarb and sweet glaze, these treats offer a punch of flavor with a soft, moist crumb. Whether baked or fried, they’re perfect for spring and summer brunches, tea time, or a colorful dessert table.

This recipe uses fresh rhubarb for a fruit-forward taste and offers a vibrant pink rhubarb glaze to top things off. If you love seasonal baking and unique flavor combos, these donuts are a must-try!

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Ingredients

For the Rhubarb Donut Batter:

• 1 cup finely chopped fresh rhubarb (about 2 medium stalks)

• 1½ cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 teaspoon ground cinnamon (optional)

• 2/3 cup granulated sugar

• 2 large eggs

• 1/3 cup sour cream or Greek yogurt

• 1/4 cup whole milk

• 1/4 cup unsalted butter, melted (or neutral oil)

• 1 teaspoon vanilla extract

• Zest of 1 lemon (optional, enhances tartness)

For the Rhubarb Glaze:

• 1/2 cup rhubarb purée (see instructions)

• 1½–2 cups powdered sugar, sifted

• 1–2 tablespoons lemon juice or milk

• Optional: drop of red or pink food coloring for vibrancy

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Equipment You’ll Need

• Donut pan (for baked) or deep pot and thermometer (for fried)

• Mixing bowls

• Whisk and spatula

• Blender or food processor (for rhubarb purée)

• Cooling rack

• Piping bag or spoon (to fill donut molds)

Instructions

Step 1: Make the Rhubarb Purée

1. In a small saucepan, combine the chopped rhubarb with 1–2 tablespoons of water.

2. Simmer on medium-low for 5–7 minutes until rhubarb softens and breaks down.

3. Transfer to a blender or food processor and purée until smooth. Let cool.
   (Reserve 1/2 cup for the glaze and use the rest in the batter.)

Step 2: Make the Donut Batter

1. Preheat your oven to 350°F (175°C) or heat oil to 350°F if frying.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

3. In a large bowl, whisk eggs, sugar, sour cream, milk, melted butter, and vanilla.

4. Stir in lemon zest and 1/4 cup of cooled rhubarb purée.

5. Gently fold in the dry ingredients until just combined—do not overmix.

6. Fold in the remaining chopped rhubarb pieces for texture (optional).

Step 3: Fill and Bake (or Fry)

For Baked Donuts:

1. Grease a donut pan and pipe or spoon the batter into each cavity about 3/4 full.

2. Bake for 10–12 minutes, or until the tops spring back lightly when touched.

3. Let cool in the pan for 5 minutes, then transfer to a wire rack.

For Fried Donuts (Yeast or Cake-Style):

1. Roll out dough and cut into rings, or use a donut batter recipe suitable for frying.

2. Fry in batches for 1–2 minutes per side until golden.

3. Remove with a slotted spoon and drain on paper towels.

Step 4: Make the Rhubarb Glaze

1. In a bowl, whisk together 1/2 cup rhubarb purée and 1½ cups powdered sugar.

2. Add lemon juice or milk 1 tablespoon at a time until you reach a smooth, glazeable consistency.

3. Optional: Add a drop of red or pink food coloring for a more vibrant glaze.

Step 5: Glaze and Garnish

1. Dip cooled donuts into the rhubarb glaze and place on a wire rack to set.

2. Optional toppings:

   • Crushed freeze-dried strawberries or raspberries

   • Toasted coconut

   • Edible flowers

   • Powdered sugar dusting

Storage Tips

• Store glazed donuts in an airtight container at room temperature for up to 2 days.

• Unglazed donuts freeze well for up to 2 months. Glaze after thawing.

Flavor Variations

• Rhubarb & Strawberry: Fold chopped strawberries into the batter or blend into the glaze.

• Rhubarb Cream Cheese Frosting: Replace the glaze with a whipped rhubarb cream cheese spread.

• Spiced Rhubarb: Add ginger or cardamom for a warming note.

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Nutrition Estimate (Per Donut, Baked Version)

Approximate values.

• Calories: 210

• Fat: 8g

• Carbohydrates: 32g

• Sugar: 18g

• Protein: 3g

• Fiber: 1g

Final Thoughts

With their tart, fruity kick and gorgeous pink glaze, Rhubarb Donuts are a deliciously modern take on a classic treat. Whether you bake them for brunch or fry them for fun, they offer a beautiful balance of tangy and sweet—especially when rhubarb is in peak season.