Rhubarb Crumble Baked Donuts

Rhubarb Crumble Baked Donuts | Once Upon a Recipe

Hello friends!

Spring has sprung! Our Easter weekend started with a snowfall (yes, SNOW), but thankfully Mother Nature smartened up and we were rewarded with a couple of beautiful days of sunshine and warm temperatures. I went out in a t-shirt, soaked up some sun, and all felt right in the world. I ate my way through two Easter dinners and a brunch, swore I would never eat again, and then promptly broke that oath a couple of hours later. It was a glorious weekend, I tell you. How was your weekend? Did you eat all the things too?

These donuts were part of my glorious weekend. When I first spotted glorious red stalks of rhubarb at the grocery store a couple of weeks ago, I internally squealed with delight. I adore the stuff and enjoy baking with it so much. I knew immediately that I wanted to make some type of rhubarb coffee cake (among other things). The tart rhubarb pairs so well with the buttery and sweet crumble that tops most coffee cakes. But then came the idea to create these rhubarb crumble donuts. Quick to bake, and easy to stuff from hand to face – what more do you need in a baked good?

Rhubarb Crumble Baked Donuts | Once Upon a Recipe

Rhubarb Crumble Baked Donuts | Once Upon a Recipe

I played around with the recipe a few times in search of maximum rhubarb flavor. I’ve crammed a whole cup of rhubarb into these donuts, which was no easy feat considering how small the cavities of my donut tin are. And the donut to crumble ratio is pretty ridiculous, in the best way possible. I’m really pleased with the end result.

These little gems are the perfect lazy weekend breakfast, yet also make a great afternoon pick-me-up snack with a hot cup of coffee or tea. I suggest you get your hands on some rhubarb as quickly as possible and then make yourself some rhubarb crumble baked donuts. Cool?

Rhubarb Crumble Baked Donuts | Once Upon a Recipe

Rhubarb Crumble Baked Donuts | Once Upon a Recipe

Rhubarb Crumble Baked Donuts (donut recipe adapted from Offbeat + Inspired, crumble recipe adapted from The Sugar Hit)

These donuts taste best when still warm from the oven, but they will keep just fine for a couple of days in an airtight container. I do recommend sticking them in the fridge though, as I find that rhubarb tends to get a bit dodgy when it sits at room temperature after being baked. Makes 6 donuts. 

For the crumble:

1/3 cup brown sugar

1 tsp. cinnamon

Pinch of salt

1 cup cake flour

1/3 cup butter, melted

For the donuts:

3 TBSP. butter, softened

1/4 cup sugar

1 egg

1/2 tsp. vanilla

3 TBSP. plain Greek yogurt

½ cup + 2 TBSP. cake flour

¼ tsp. baking soda

Pinch of salt

1 cup rhubarb, chopped small

Preheat oven to 325°F. Spray a 6-count donut pan with non-stick spray. Combine the crumble ingredients in a small bowl and set aside. In a separate bowl, combine the sugar and butter and mix with a hand mixer until fluffy. Add the egg, yogurt, and vanilla and mix again. Add the dry ingredients and mix until just combined. Gently fold in the rhubarb.

Pipe the batter into the donut tins using a piping bag or Ziploc bag with the end cut off. Very generously top each donut with the crumble topping (like seriously pile that crumble on). Bake for about 20 minutes, or until a toothpick inserted into the donut comes out clean. Allow the donuts to cool in the pan for a good 15 minutes or so before carefully removing them from the pan. Cool completely on a wire rack – or preferably, enjoy while still warm!

Rhubarb Crumble Baked Donuts | Once Upon a Recipe

Enjoy your week! xo

Comments

  1. Squee, look at all that rhubarb inside the donut!! And the crumble topping… I MEAN.

  2. Amanda,

    These look amazing! I haven’t had rhubarb in a while, and now I want to go get some and make these. I have donut pans so these will be fun! :) I always love your recipes.

    Quick question: how did you get the smitten blog background on your website. I have been trying, and it isn’t working. If it helps, I have a wordpress account.

    Thanks!
    ~Kloe

    • Amanda says:

      Hi Kloe – thank you! I hope you have a chance to make these donuts! I actually had my blog header and layout designed by Smitten Blog Designs – it’s a custom header. They were great to work with – I recommend contacting them if you’re interested in one of their designs!

  3. These look sooooo yummy Amanda! You need to open up your own restaurant/bakery!

  4. Pam says:

    Yum! I wish I had one of these donuts to go with my morning coffee. They look terrific

  5. Oh, that little bit of pink peeking out from the crumbles! Thank you for another excuse to buy rhubarb!

  6. Gosh, these donuts are more than drool inducing. Love the picture of that little rhubarb guy peeking out to say hi :). You are so smart for topping these donuts with a crumble topping – what a genius idea!
    So glad you had such a fabulous Easter weekend!

  7. I have never cooked with rhubarb before. Honestly, I don’t think I’ve ever even SEEN rhubarb before. That needs to change. Promptly. I NEED to make these, they look amazing!

  8. Amanda, I am a total nut for rhubarb and these donuts make me so happy (especially with that lovely crumble on top)! These just might have to go on the weekend baking menu :)

  9. That snow was brutal wasn’t it? It made for great skiing though! I am so excited to see rhubarb desserts popping up all over the place and I cannot wait to make some myself!

  10. I have never cooked with a rhubarb, but these donuts make me want to. Sorry about your snowy Easter. The weather around here hasn’t been any better. It will all change soon, hopefully.

    • Amanda says:

      Oh Kathy, I highly recommend baking with rhubarb – it’s just so lovely! Spring seems to be springing around here this week – hopefully it’s here to stay!

  11. danguole says:

    Holidays are precisely for those “I’m never eating again” days! That’s the only way I know how to celebrate.

    Aaaaand these donuts look incredible. That crumb topping is an excellent idea!

  12. Trisha says:

    So glad that rhubarb is back in season! diviiine.com. these donuts look totally fab x

  13. Lisa M says:

    Brand new to your blog and am really enjoying it. Your pictures are fantastic! Can’t wait to try making the donuts—I’ve never cooked with rhubarb!

  14. Monica says:

    What a great weekend bake and a delicious treat. Crumble = deliciousness to me. Here’s to spring weather to stay…no more snow!

  15. These are incredibly pretty, and incidentally I love that your recipe is for six doughnuts only. Perfect! I find if I’m going to have baked goods around the house then I’d rather have them in smaller quantities so that I don’t feel compelled to stuff myself silly with them until they’ve all gone (in the name of not ‘wasting’!)

    • Amanda says:

      I know right?! That’s why I love baked donuts – they make a nice small amount – even if you eat the whole batch the guilt is limited. Although I wouldn’t know anything about that…

  16. These look divine!

  17. love this baked donut! the crumble looks so appetizing!

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