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Rhubarb Baked Doughnuts by food blogger Izy Hossack
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Rhubarb Baked Doughnuts

Course Cake
Servings 24 mini or 12 regular baked doughnuts

Ingredients

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

Instructions

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.

Notes

  • Dairy free: use a non-dairy milk and a dairy-free margarine in the batter.