My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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rhubarb almond doughnuts

Doughnuts!  Again! 

Rhubarb!  Again!

And I can tell you it’s not the last you’ll see of either.


When I first thought to make rhubarb doughnuts I really wasn’t sure how to incorporate it.  It’s kind of a weird ingredient to add straight to batter.  Why you ask?

  • tart + sour in taste
  • texture of slimy celery before cooking down
  • fibrous
  • slightly gummy when cooked down


I knew I didn’t want to add chopped rhubarb to the batter without first cooking it down.  That texture just didn’t seem appealing trapped in a doughnut.

So I decided to cook it down with just a small amount of honey and then puree it.  Since the doughnut is already sweetened I didn’t think the rhubarb would need quite as much honey.  My hope was that after pureeing the mixture it would be about the same consistency as pumpkin puree.  I referred to my pumpkin doughnut recipe, altered it a bit, then crossed my fingers.

Totally worked!


The rhubarb really locks the moisture into this doughnut and creates an even thicker, chewier texture.  Chewy in a good way, not chewy as in rubbery.  I infused it with almond extract for a little kick of flavor which ended up pairing nicely with the rhubarb.

For the topping I combined sucanat-powdered sugar with the rest of the pureed rhubarb and spread it on each doughnut.  Next, I sprinkled chopped raw almonds overtop for a little crunch and extra almond flavor.


Print this!

Rhubarb Almond Doughnuts [yields 6]

  • 1/2 cup gluten free oat flour
  • 1/2 cup sweet rice flour
  • 3 Tbsp almond meal
  • 3 Tbsp sunflower oil
  • 1/3 cup sucanat/pure cane sugar
  • 2 large eggs
  • 1/3 cup rhubarb puree – chilled, see recipe below
  • 6 Tbsp unsweetened milk
  • 1.5 Tbsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 tsp salt
  • 1 tsp baking powder
  1. Preheat your oven to 350* and grease your doughnut pan with butter, coconut oil, or cooking spray.
  2. In a large bowl combine all dry ingredients and mix together with a spoon.
  3. In another bowl whisk together all wet ingredients until smooth.  Make sure the rhubarb puree chilled or at room temp, but not hot.
  4. Add the wet ingredients to the dry and mix with a large spoon until just combined.  The batter should be pourable.  Do not over-stir.
  5. Spoon into the doughnut molds just below the top of the pan [about 1/8-1/4”]. 
  6. Bake on the middle rack for 20-25min until golden brown.  A toothpick should come out clean but not dry. 
  7. Let cool for 5min, then loosen the edges, and turn onto a cooling wrack.
  8. Let fully cool before frosting. 

notes: If you have extra batter your doughnuts most likely bake faster.  This batter fits perfectly into my 6-mold pan.  For high elevation, use 3/4 tsp baking powder and turn the temp up to 375*.  Almond meal can be ground from raw almonds until you’re left with a fine mealy flour and no hard pieces. 

*Rhubarb Puree

  • 2.5 cups rhubarb, chopped in 1/2” pieces
  • 2 Tbsp honey
  • 1/2 Tbsp tapioca starch
  1. In a pot over medium-low heat combine all ingredients and stir.
  2. Bring to a simmer, stirring frequently until fully broken down and thick. ~20min
  3. Turn off the heat and [carefully!] puree in a food processor or with an immersion blender until smooth.
  4. Pour in a bowl and cool in the fridge uncovered.  Measure out 1/3 cup of this for the doughnut batter.

Rhubarb Glaze

  1. Mix together with a spoon or fork until well combined.  It will have the consistency of a smooth jelly.
  2. Store in the fridge if you’re not using right away.
  3. Spread on doughnuts and top with chopped raw almonds.

notes: Regular powdered sugar also works.  Check the link above for a simple tutorial on making your own.


My new favorite.

For sure.

1 – HAPPPPPY Birthdayyyyy [this past Sunday] to my MOM!!!  Sending LOVE + HUGS from afar!!  xo

2 – If you didn’t see my guest post yesterday, head over to Yes, I Want Cake and check it out!

3 – There was a third thing but I forget…hate that!


Reader Comments (18)

Yum....... Ive never thought to use sucanat as powdered sugar- great idea!!!!!

Ashley--> Yup, so easy. Just put sucanat in a blender and blend until powdery!
May 21, 2012 | Unregistered Commenterkendra
Thanks for sharing the recipe. :)
May 22, 2012 | Unregistered CommenterAnne Meyer
These look like a dream! Yum!
My grandma always cooked down rhubarb with a little tapioca and a lot of sugar. We loved to eat that rhubarb sauce over vanilla ice cream--amazing! I really need to get my hands on some rhubarb...

Ashley--> Definitely would be awesome on ice cream!
May 22, 2012 | Unregistered CommenterEmily
Hahahaha - forgetting something you wanted to say is THE WORST! Especially when it comes to you like 2 hours or 2 days later! Loved your guest post on Katie's blog by the way, beautiful photos :)

Ashley--> Thanks, Cait!
May 22, 2012 | Unregistered CommenterCait's Plate
This is the most amazing donut flavor I have heard of!!!

Ashley--> Haha, thanks!!!
What a creative idea to make rhubarb!
May 22, 2012 | Unregistered CommenterLizAshlee
I LOVE how you made the glaze, very cool.
Wow. You just keep the interesting and inventive recipes coming! I need a donut pan. And some rhubarb. STAT.

Ashley--> Thanks, Andrea! Don't forget you can also make them in a muffin tin! They will just take a little longer to bake. :)
May 22, 2012 | Unregistered CommenterAndrea
Holy Moley!! Rhubarb never looked so good!
May 22, 2012 | Unregistered Commentersteph
These look awesome! I've recently become a bit obsessed with rhubarb and I haven't seen any recipes like this. Nice job!

Ashley--> Thanks so much, Heather!
I have stalks of rhubarb at my mom's waiting for me.... to now make donuts! These sound awesome!
Yum!! I *knew* there was a reason I bought a doughnut pan over the weekend!!
Haha! #3 cracked me up! I'll have to make these for my mom, she loves rhubarb! P.s. Tried your double chocolate brownies, and I had my doubts because of all the applesauce, but holy cow! They are freakin' fantastic!

Ashley--> I'm so glad you liked them! I have yet to make GF brownies but really need to get on that!
May 22, 2012 | Unregistered CommenterLauren
Ohh never knew rhubarb could be cooked into something like that, I've only seen it as a chutney or in a pie of sorts. I'm curious about the flavor of these, looks awesome.
May 22, 2012 | Unregistered CommenterKatie @KatieDid
What is your fav doughnut recipe?? I have 2 sets of parents coming in for the weekend and thought I would make them some, but having a hard time deciding on which one :)

Ashley--> Tough question!! Every time I make a new one I'm like, "THIS is my favorite!" I think I would have to say the cinnamon cake + molasses. Molasses is a little wintery, so I definitely recommend the key lime! Or, the blood orange [just use a regular orange] with chocolate frosting were also a favorite.
May 23, 2012 | Unregistered CommenterCandice
How creative! I would've never thought to combine rhubarb with doughnuts! Do you think it's a
difficult recipe for beginner cooks? I'm not very skilled in the kitchen, but I'm learning. I tend to make a lot of mistakes by not reading the recipe correctly or skimming over things too fast. I should really learn not to do that ha!

Ashley--> They're fairly simple as far as not needing a hand blender and no creaming of butter and sugar, etc. Cooking the rhubarb is simple but just takes a little extra time. If you follow the directions you should be okay. I have a long list of doughnut recipes if you want to try a more basic one first...maybe peanut butter cup or cinnamon!
May 23, 2012 | Unregistered CommenterLauren T
I've got to get some rhubarb! All of the rhubarb recipes you've posted look so good. I want to try them all, but I think the doughnuts will have to be first! Your doughnut recipes are the best!
May 23, 2012 | Unregistered CommenterKerry

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