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!