These rhubarb baked doughnuts are a properly Homer Simpson-esque affair. Bright pink glaze with a shimmery sheen, lots of sprinkles, perfectly shaped. Just the kind of thing we need to bring some brightness into these rainy February days!
Simple ingredients here make a really quick batter. We melt some butter then mix in all the other batter ingredients. Easy as that! The magic happens from baking it in a doughnut pan which takes these cakes from cute to cutest. They’re definitely not meant to be replacement for a proper fried doughnut, more like doughnut-shaped cupcakes. BUT the shape does really make them look great.
If you don’t have a doughnut pan, you can always bake the batter up in a mini muffin or fairy cake pan. They’ll still be delicious and pretty!
My cousin’s family came round and as soon as the kids saw these doughnuts waiting on a plate, they would NOT stop staring at them. It’s allll about that pink glaze! The glaze itself is literally just rhubarb, cooked down until super mushy and blended into a puree then mixed with icing sugar. Very rhubarb-y with that sweet-sour tang.
For the rhubarb glaze:
- 100g (3.5 oz) rhubarb
- 30g (2 tbsp) granulated sugar
- 1 tbsp water
- 100g (1/2 cup) powdered sugar
For the doughnut batter:
- 50g (1/4 cup) unsalted butter, (dairy free margarine works here)
- 75g (6 tbsp) granulated sugar
- 120ml (1/2 cup) milk, (dairy free alternatives work here)
- 1 large egg
- 180g (1 1/2 cups) plain white (all-purpose) flour
- 2 tsp baking powder
- 2 tbsp sprinkles, for garnishing
Make the glaze:
- Chop the rhubarb into 1-inch lengths. Combine wit hthe 30g granulated sugar and water in a small pot. Set over a medium-low heat to cook until completely soft and mushy - about 15 minutes.
- Remove from the heat and let cool completely then blitz with a hand blender until smooth.
- Place the powdered sugar in a medium bowl. Mix in the rhubarb puree 1 tablespoon at a time until you get a thick, smooth glaze - you may not need all of the rhubarb puree.
Make the doughnuts:
- Preheat your oven to 180°C (350°F). Grease your mini doughnut pan very well with butter (or line a mini muffin tin with paper liners).
- Melt the butter in a medium pot over a low heat. Once melted, remove from the heat. Stir in the the sugar, milk and egg until smooth. Add the flour and baking powder and stir until mostly smooth.
- Spoon the batter into the greased doughnut pan, filling it about 1/2 way full.
- Bake for 8-10 minutes - they will be well risen but won't have coloured very much.
- Remove from the oven, loosen from the pan and flip out onto a wire rack to cool. Clean and dry the doughnut pan, grease it, re-fill with the remaining batter and bake again.
- Dip one side of the cooked doughnuts into the rhubarb glaze and set on a wire rack. Adorn with sprinkles quickly, before the glaze sets.
Store in an airtight container for up to 3 days.
These also freeze well - just freeze on a small tray for an hour then tip the doughnuts into a resealable bag and keep in the freezer for up to 3 months, defrosting at room temperature before eating.
- Dairy free: use a non-dairy milk and a dairy-free margarine in the batter.