Baked Rhubarb Orange Glazed Donuts: soft and fluffy rhubarb donuts flavored with orange and dipped in a tangy rhubarb glaze!

Baked Rhubarb Orange Glazed Donuts: soft and fluffy rhubarb donuts flavored with orange and dipped in a tangy rhubarb glaze!

I associate rhubarb with my paternal grandfather. At our house in Nova Scotia, he tended a huge garden filled with zucchini, tomatoes, peas, red and green lettuce, kale, swiss chard, carrots, herbs, fennel (duh), and rhubarb. We would get most of our produce from his abundant garden, and it always tasted amazing.

I remember picking english peas from the vines, eating one pod for every two a put in my bag. I remember zucchinis the size of eggplants and the most colorful rainbow swiss chard I’ve ever seen. I remember the electric fence he installed around the garden’s perimeter to keep out the pesky deer. And when that didn’t work, I remember he’d shoot them with his BB gun. 

Baked Rhubarb Orange Glazed Donuts: soft and fluffy rhubarb donuts flavored with orange and dipped in a tangy rhubarb glaze!

My grandfather never considered himself a baker, but he did consider himself an expert when it came to strawberry rhubarb pie. Every summer he’d make his pie, and we’d happily eat it with melting scoops of vanilla ice cream. I’d never seen him so passionate about baking as when he was making his strawberry rhubarb pie.

And he knew it was good, too. He was proud of it, as he should be. It had a perfect tang from the rhubarb, balanced with sweet strawberries and a slight kick of citrus. The crust was latticed and golden brown every time. It was a winner.

Though today’s recipe doesn’t have strawberries, it sure does have a lot of rhubarb. It’s cooked into the donut and whisked into the glaze. It’s a blend of earthy- and fruity-ness that is perfectly accentuated by orange zest. And don’t get me started on the color. Peenk!

Baked Rhubarb Orange Glazed Donuts: soft and fluffy rhubarb donuts flavored with orange and dipped in a tangy rhubarb glaze!

Though these wouldn’t compare to my grandfather’s pie, I’d certainly hope that he’d approve of their deliciousness all the same. To rhubarb, and to grandpas!

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Rhubarb Orange Glazed Donuts

Baked Rhubarb Orange Glazed Donuts: soft and fluffy rhubarb donuts flavored with orange and dipped in a tangy rhubarb glaze!
  • Author: Sarah Fennel
  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 mins
  • Yield: 8 donuts 1x
Scale

Ingredients

For the rhubarb puree

  • 4 rhubarb stocks, chopped
  • 3 tablespoons sugar
  • 1/2 cup water, plus more as needed

For the donuts

  • 1½ cup all-purpose flour
  • ⅓ cup light brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 egg
  • 1/4 cup buttermilk
  • ¼ cup vegetable oil
  • 1/4 cup rhubarb puree
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • donut pan

For the glaze

  • 1 1/2 cups powdered sugar
  • 1/4 cup rhubarb puree
  • 2 tablespoons whole milk
  • 12 drops red food coloring
  • orange zest, for garnish

Instructions

Make the puree

  1. In a small pot, heat the rhubarb, sugar, and 1/2 cup of water on medium heat, stirring frequently. Cook for 10-12 minutes, until the rhubarb has completely broken down and looks like apple sauce. If the mixture starts to get dry and stick to the bottom of the pot, add a tablespoon of water as necessary. Remove from heat and pulse in a blender until pureed (it should be mostly pureed, but this will get out any strings of rhubarb left). Set aside.

Make the donuts

  1. Preheat oven to 350°F. Grease a standard sized donut pan and set aside.
  2. In a medium bowl, combine flour, sugar, baking soda, baking powder, and salt. In a separate bowl, combine egg, buttermilk, vegetable oil, 1/4 cup of the rhubarb puree, vanilla extract, and orange zest. Carefully pour the wet ingredients into the dry, mixing until just combined. Mixture will be slightly lumpy and thick.
  3. Spoon batter into a large ziplock bag and cut a ½ inch hole in one corner, creating a makeshift piping bag. Pipe the dough into the donut molds, filling ¾ of the way to the top of the molds. Bake for 12 minutes. Allow to cool in fridge for 10 minutes before glazing.
  4. To make the glaze, combine powdered sugar, 1/4 cup rhubarb puree, and whole milk in a small bowl, whisking until smooth. The consistency should be thick but still thin enough to form ribbons when you scoop it from the bowl and back down. Stir in 1-2 drops of red food coloring, depending on how pink you want your donuts.
  5. Dip each donut into the glaze and garnish a corner with orange zest. Serve!

 

37 comments

Jenna
Reply

These are so pretty for spring! Loving the flavors, I’ve never tried rhubarb before and it sounds delicious!

Traci | Vanilla And Bean
Reply

IT’s the buttermilk!! And the Rhubarb-orange combo that has my mouth watering! And your grandpa; what beautiful memories of a man smitten with rhubarb. I bet his pies were spectacular! What an inspiration, Sarah. Thank you for this. Now I’ll take one dozen, please!

Sarah | Broma Bakery
Reply

It IS the buttermilk!! I’m telling you, Traci, I’ve been using it in everything and it makes the biggest difference.

Mary Ann @ the beach house kitchen
Reply

Sarah these doughnuts sound heavenly! Thanks for sharing your memories of your grandpa’s garden! He sounded like a very hard worker who loved tending his garden! I have a friend who adores rhubarb so these are definitely on my list of things to make!

Abby @ The Frosted Vegan
Reply

I love this story about your grandfather’s garden! Between the pink color and that glaze that is calling to me, these look PERFECT. Have a great weekend Sarah! xo

Sarah | Broma Bakery
Reply

Hope you had a great one too Abby!

Jocelyn (Grandbaby cakes)
Reply

That glaze is everything!!!!!

Gayle @ Pumpkin 'N Spice
Reply

Strawberry rhubarb pie is one of my favorites! I hardly ever have it though, because no one I know makes it! 🙂 These donuts look just perfect, Sarah! I love the rhubarb and orange combo. Sounds so refreshing!

Sarah | Broma Bakery
Reply

Thank you Gayle! I just love springtime desserts, and glad this fit into the roster!

Julie @ Table for Two
Reply

Love the flavor combo of this donut! The glaze is perfection!

Sarah | Broma Bakery
Reply

Thanks so much Julie! The glaze was my favorite part too 🙂

mira
Reply

Love the color, gorgeous! Pinned!

Karen @ The Food Charlatan
Reply

I don’t think I’ve ever seen a prettier doughnut Sarah!! I’m a sucker for rhubarb. I’ve been buying up tons lately and have memorized the produce code for it because the cashiers at my store can never quite remember. Haha!

Sarah | Broma Bakery
Reply

You have not! Ahaha, I love it Karen!

Manali @ CookWithManali
Reply

These are such pretty looking donuts, perfect for this time of the year!

Sarah | Broma Bakery
Reply

Thank you Manali! Glad you think so 🙂

Medha @ Whisk & Shout
Reply

Oh wow, I want to be the person who took a bite out of that donut! Lovely photos, recipe, and story! I love the orange zest you decorated with and the color of that glaze 🙂

Sarah | Broma Bakery
Reply

Thank you! And the orange zest was a total afterthought, so I’m glad you enjoy it!

Stephanie @ Girl Versus Dough
Reply

I love that story! It reminds of my grandpa, who had a garden with sweet peas in it that we’d eat straight off the plant, too. And instead of deer, he’d shoot at squirrels that would try to climb the bird feeder. Oh, grandpas. These doughnuts are the prettiest color pink I ever did see!

Sarah | Broma Bakery
Reply

They’re the best. I love their nonchalance at shooting pesky things.

Lisa @ Healthy Nibbles & Bits
Reply

I was juuust thinking of cooking with rhubarb earlier today. What a coincidence! Love hearing these tidbits of your childhood memories! One day, I hope to be able to tend a garden with all that fresh produce growing in there too!

Sarah | Broma Bakery
Reply

Thank you, Lisa! Me too. I’ll start with potted herbs in my apartment and make my way up from there 🙂

Christina @ Bake with Christina
Reply

Those doughnuts look SO amazingly delicious!! And that glaze has such a beautiful color to it, love it!! Pinned 🙂

Sarah | Broma Bakery
Reply

Thank you Christina! I mean, anything pink is good in my book

Liz @ Floating Kitchen
Reply

These are beautiful! I love that first pic! And I always associate rhubarb with my grandpa too. We would walk out into the fields with a brown paper bag filled with sugar. Then pick and dip the rhubarb in the sugar and eat it right there. So fun!

Sarah | Broma Bakery
Reply

Awww, what a great memory. I’m going to have to try that!

Beeta @ Mon Petit Four
Reply

What a great combo, Sarah! Love the idea of doing a rhubarb orange glaze for donuts – I’ve never seen that! Thank you for sharing the recipe, and I’m sure your grandfather’s pie was just as divine as you described! xo

Sarah | Broma Bakery
Reply

I should ask him for the recipe and put it on Broma!

Amanda @ Cookie Named Desire
Reply

That’s such an awesome memory of your grandfather and rhubarb. This doughnut is just too much for me. I love rhubarb and I started growing my own last year. When I am able to harvest, I will have to give this a try!

Sarah | Broma Bakery
Reply

Ooooh, how great! Jealous that you have a garden. I can’t wait to see what you come up with!

Jennifer @ Seasons and Suppers
Reply

Love the rhubarb orange combination and so pretty!

Sarah | Broma Bakery
Reply

Thank you Jennifer!

Joanne
Reply

I love that these donuts give rhubarb its chance in the spotlight!! I love it with or without strawberry…and certainly in these donuts!

Sarah | Broma Bakery
Reply

They do deserve the spotlight, they’re so under-rated! Glad you agree 🙂

Sarah @ SnixyKitchen
Reply

1. I LOVE that shot of the overhead donut with a bite out of it. 2. We JUST discovered that we have a family of deer hanging out in our backyard regularly (we live in a city…) and they’ve mowed down the weeds but left the rainbow chard standing tall (we spent a good while considering whether deer hate rainbow chard hahaha). 3. I’ve still never made anything with rhubarb, but the way you describe it is inspiring me to change that asap!

Sarah | Broma Bakery
Reply

1. Thank you! 2. No WAY! Ours ate EVERYTHING. They’re seriously an invasive species on our islands. 3. You MUST! Rhubarb pie is just wonderful. And rhubarb jam? Mmmm!

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