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
- 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.
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.
Rhubarb Almond Doughnuts
gluten-free, dairy-free // yields 6
- 1/2 cup gluten free oat flour
- 1/2 cup sweet rice flour
- 3 Tablespoons almond meal
- 3 Tablespoons sunflower oil
- 1/3 cup sucanat/pure cane sugar
- 2 large eggs
- 1/3 cup rhubarb puree – chilled, see recipe below
- 6 Tablespoons unsweetened milk
- 1.5 Tablespoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- Preheat your oven to 350* and grease your doughnut pan with butter, coconut oil, or cooking spray.
- In a large bowl combine all dry ingredients and mix together with a spoon.
- In another bowl whisk together all wet ingredients until smooth. Make sure the rhubarb puree chilled or at room temp, but not hot.
- 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.
- Spoon into the doughnut molds just below the top of the pan [about 1/8-1/4”].
- Bake on the middle rack for 20-25min until golden brown. A toothpick should come out clean but not dry.
- Let cool for 5min, then loosen the edges, and turn onto a cooling wrack.
- 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.
- 2.5 cups rhubarb, chopped in 1/2” pieces
- 2 Tbsp honey
- 1/2 Tbsp tapioca starch
- In a pot over medium-low heat combine all ingredients and stir.
- Bring to a simmer, stirring frequently until fully broken down and thick. ~20min
- Turn off the heat and [carefully!] puree in a food processor or with an immersion blender until smooth.
- Pour in a bowl and cool in the fridge uncovered. Measure out 1/3 cup of this for the doughnut batter.
- 1/4 cup rhubarb puree, chilled
- 1/4 cup sucanat-powdered sugar
- Mix together with a spoon or fork until well combined. It will have the consistency of a smooth jelly.
- Store in the fridge if you’re not using right away.
- 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.
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!