Rhubarb Baked Doughnuts

Rhubarb Baked Doughnuts by food blogger Izy Hossack

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!

Rhubarb Baked Doughnuts by food blogger Izy Hossack

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.

Rhubarb Baked Doughnuts by food blogger Izy Hossack

Other baked doughnuts:
Cinnamon Roll Baked Doughnuts
Pumpkin Spice Baked Doughnuts
Banana Baked Doughnuts with Chocolate Ganache

Rhubarb Baked Doughnuts by food blogger Izy Hossack

Rhubarb Baked Doughnuts

4.34 from 3 votes
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Course: Cake
Servings: 24 mini or 12 regular baked doughnuts


For the rhubarb glaze:

  • 100 g (3.5 oz) rhubarb
  • 30 g (2 tbsp) granulated sugar
  • 1 tbsp water
  • 100 g (1/2 cup) powdered sugar

For the doughnut batter:

  • 50 g (1/4 cup) unsalted butter, (dairy free margarine works here)
  • 75 g (6 tbsp) granulated sugar
  • 120 ml (1/2 cup) milk, (dairy free alternatives work here)
  • 1 large egg
  • 180 g (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.
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!

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