- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 32 mins
- Yield: 8 donuts 1x
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 32 mins
- Yield: 8 donuts 1x
Scale:
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 32 mins
- Yield: 8 donuts 1x
Ingredients
For the rhubarb puree
- 4 rhubarb stocks, chopped
- 3 tablespoons sugar
- 1/2 cup water, plus more as needed
For the donuts
- 1 1/2 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 egg
- 1/4 cup buttermilk
- 1/4 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
- 1–2 drops red food coloring
- orange zest, for garnish
Instructions
Make the puree
- 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
- Preheat oven to 350°F. Grease a standard sized donut pan
and set aside.
- 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.
- 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.
- 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.
- Dip each donut into the glaze and garnish a corner with orange zest. Serve!