Three things I can’t get enough of lately: rhubarb, donuts, and fruit crumbles. Combining the best of all worlds with rhubarb crumble donuts. Get it, girl.
I’ll be the first to admit that baked/cake donuts are not real donuts, but there’s a time and place for them. Baked donuts are basically a more fun way to eat cake and ain’t nothing wrong with that. Just wanted to clear the air. These rhubarb crumble donuts are still magical and have such an incredibly fluffy and springy texture.
One of my pet peeves is when people call things donuts just because they’re round and have a hole in the middle. Sorry, Barb, but your apple slice with a hole in it isn’t fooling anyone. That being said, if that cake donut or fruit slice makes you happy and fulfills your craving – you do you, boo.
ALSO! I can’t believe this is my first donut recipe on the blog! Fun fact: I spent a ton of time perfecting my baked donut recipe so I could sell them at a local market. Which I did! I sold them twice then decided I wasn’t too into it. Now I’m finally sharing this perfect donut recipe with you. These donuts have a happy place in my heart because I put so much love and thought into it. I remember days of donut testing, just altering a few little things like flour ratios, amounts of baking powder/soda, liquid amounts. Having 5-6 different donuts splayed out on my kitchen table. Inspecting the texture of each donut. Taking time to really taste each donut. Bringing them to friends and parties. Taking notes on how to make them better and doing it all again.
Fun fact: after all that, I ended up going with my first recipe formula. Such is life.
These rhubarb crumble donuts have that moist, fluffy texture, topped with a sweet and subtly tart rhubarb glaze and a coconut oat crumble. The crunch of the crumble with the spongey donuts makes the perfect pair. This delicious small-batch recipe yields just three pretty in pink donuts!
Let me know if you give these rhubarb crumble donuts a try! Instagram them, Tweet about it, or comment down below!
- ¼ cup almond milk
- dash apple cider vinegar
- ¼ cup spelt flour
- ¼ cup brown rice flour
- ⅛ cup coconut sugar
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tbsp applesauce
- ½ tsp vanilla extract
- 1 stalk rhubarb, chopped
- 1 strawberry (for colour)
- 1-2 tbsp water
- ¼ cup icing sugar
- 2 tbsp oats
- 1 tbsp flour
- 1 tbsp coconut
- ½ tbsp tahini
- 1 tbsp maple syrup
- Preheat oven to 350F.
- Combine almond milk with apple cider vinegar. Set aside.
- In a small mixing bowl, combine flours, coconut sugar, baking powder, and baking soda. Mix in the applesauce, vanilla, and almond milk-vinegar mixture. Stir until well combined, but be careful not to overmix!
- Spoon or pipe the batter into an oiled donut pan. Filling each ¾ of the way full.
- Bake for 10-12 minutes or until a toothpick comes out clean.
- As they're baking, you can begin preparing the glaze. In a small saucepan combine the rhubarb, strawberry, and water. Heat over medium heat until the rhubarb is soft and begins to fall apart. Remove from heat.
- Once cooled, blend until smooth. Mix in a bowl with the icing sugar. Add in water as needed - it should be a drizzly consistency.
- Combine all ingredients.
- Crumble on to a parchment lined baking tray.
- Bake at 350F for 8-10 minutes or until golden.
- Dip the cooled donuts in the rhubarb glaze and set on a wire tray. I double dipped mine to get the colour to pop.
- Sprinkle crumble on top while the glaze is still sticky.