The classic summer combo of strawberry plus rhubarb infused into a fluffy baked doughnut dipped in a silky strawberry rhubarb glaze. Easy to make, undetectably gluten-free, and so delicious!
SPONSORED BY SUNBUTTER
What is tangy and tart and fruity and sweet and fluffy and silky all in one bite? These beautiful baked and glazed Strawberry Rhubarb Donuts.
It all starts with simmering fresh rhubarb and in-season strawberries together until they are extra sweet and juicy, then blending them together to create a flavorful puree that will become the base of the batter and the glaze. The gluten free batter comes together in just one bowl, and bakes into a fruit-forward fluffy cake donut. Then the remainder of the puree is whisked with powder sugar and a splash of milk to create a fruity dip/drizzle for the fresh donuts. Wait just long enough for the glaze to set, and you will have a perfect bite of sweet summer flavor on your hands!
How To Make Strawberry Rhubarb Donuts
This recipe is completely vegan and gluten-free, made without eggs or dairy, but I promise you won’t miss either in the taste or texture. It’s also oil-free made with SunButter instead, which adds flavor, structure, and all the moisture these donuts need. Let’s break it down step by step…
Step 1: Make the Strawberry Rhubarb Puree
The easiest way to turn fresh produce into a flavorful form that blends perfectly into baking is by cooking it down with a splash of lemon and a little bit of sweetness and then pureeing until smooth. This will concentrate both the sweetness of the strawberries, and the tart flavor of rhubarb so neither gets lost in the oven. It also creates a really good base for a baked donut batter since it adds lost of moisture, so no dry crumbly donuts here.
Roughly chopped rhubarb, half the strawberries and remove the stems, and then simmer everything together for about 10 minutes until reduced to a sticky softened mixture. Then you can use an immersion blender to save yourself some clean up, or transfer to a normal blender and blend until smooth. It’s best to let the puree cool for about 30 minutes before mixing into the batter.
Step 2: Prepare the Donut Batter
We start by beating together the wet ingredients:
- Strawberry rhubarb puree
- Almond milk – or whatever milk you prefer
- SunButter – I used the Creamy variety for this recipe
- Cane sugar – or coconut sugar is fine
- Vanilla extract
Just until combined. Then comes the dry ingredients:
- Gluten-free flour – yes, the variety I used does contain xanthan gum
- Almond flour – the light, non-gummy compliment the cakey crumb needs
- Baking powder
- Salt
Continue mixing by hand or with an electric mixer until fully combined, but don’t over mix or they may become gummy while baking.
Step 3: Bake the Donuts
I use a metal donut pan, but silicone as great as well. Either way, make sure you grease it – I don’t trust any donut pans to truly be “nonstick”. The fastest way to get batter > pan is with a piping or ziplock bag. Transfer the batter into the bag, step off one corner, and easily fill each donut cavity without any drips or mess. Then bake for approximately 18 to 20 minutes, cool briefly, then flip out and admire those fluffy, golden, warm baked beauties (but actually just let them cool completely).
Step 4: Make The Strawberry Rhubarb Glaze
This couldn’t be any easier – combined the remaining strawberry, rhubarb purée, powdered sugar, and one or 2 tablespoons of almond milk. Whisk whisk whisk until it’s smooth and drizzle-able and delicious. If you want a bolder color, you can add ground freeze dried strawberries for a punch of pink and extra flavor.
Once the donuts are completely cool, dip or drizzle or dunk or get that glaze on them however you please! And I personally like a lot of glaze, but a light drizzle would be delicious too if that’s more your thing. You can eat them immediately or wait an hour or two for the glaze to set into a hard sugar-crackle situation.
All baked goods are best fresh, but that is especially true for health-ish ones like this. However, that glaze will help lock in some of the moisture of the donuts, so they will be just fine for 3 to 5 days as long as you keep them in an airtight container in the fridge. If you are bringing them to a party or potluck, they will be fine at room temperature for a couple of hours.
More Baked Donut Recipes You’ll Love
- Golden Milk Donuts
- Baked Blueberry Donuts
- Vegan Mini Powdered Donuts
- Coconut Flour Donuts
- Raspberry Glazed Chocolate Donuts
Strawberry Rhubarb Donuts
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 9 donuts 1x
- Category: donuts
- Method: bake
- Cuisine: american
- Diet: Gluten Free
Description
The classic summer combo of strawberry plus rhubarb infused into a fluffy baked doughnut dipped in a silky strawberry rhubarb glaze. Easy to make, undetectably gluten-free, and so delicious!
Ingredients
Strawberry Rhubarb Puree
- 2 cups (~280g ) strawberries, halved stems removed
- 2 cups (~250g) fresh rhubarb, chopped
- 1/3 cup (75g) cane sugar
- 2 tbsp (30g) lemon juice
Donut Batter
- 3/4 cup (200g) strawberry rhubarb puree (above)
- 1/2 cup (120g) almond milk
- 1/2 cup (100g) cane sugar
- 1/4 cup (65g) Creamy SunButter
- 1 tsp vanilla extract
- 1 1/2 cups (186g) gluten-free flour
- 1 cup (112g) almond flour
- 2 tsp baking powder
- 1/4 tsp salt
Glaze
- 2 cups (240g) powdered sugar
- 1/4 cup (~60g) strawberry rhubarb puree (above)
- 1–2 tbsp almond milk
Instructions
- Combine puree ingredients in a medium saucepan. Bring to a boil, reduce the heat to medium, and summer for 10 to 12 minutes. Transfer to a blender, and purée until smooth. Set aside to cool.
- Preheat the oven to 350°F and grease a donut pan with nonstick spray.
- In a mixing bowl, combine the puree, almond milk, sugar, SunButter, and vanilla. Beat with a hand mixer until fully combined (or whisk by hand).
- Add the flours, baking powder, and salt. Mix on low speed until just combined.
- Transfer the batter to a piping bag (or ziplock with one corner snipped off), and fill each donut cavity.
- Bake for 18-20 minutes until just golden around the edges.
- Cool for 10 minutes in the pan, then flip onto a cooling rack to cool completely.
- Whisk together the glaze ingredients until smooth.
- Dip the cooled donuts in glaze, then place on a wire rack to allow excess to drip off. Glaze will set in approximately 1 hour, or you can refrigerate to speed it up.
- Keep leftovers in an airtight container in the fridge for optimal freshness.
Keywords: gluten free, vegan, glaze, summer, baked, healthy, breakfast, brunch, dessert, dairy free
Natalie these doughnuts sound divine!
They’re so delicious! Perfect form for this classic flavor combo imo🍓🍓