Golden-brown donut bites filled with tangy rhubarb filling, finished in a cinnamon sugar coating. A perfect summer dessert or brunch showstopper.
🛠️ Equipment Needed:
- Small saucepan
- Mixing bowls
- Hand mixer or whisk
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Cooling rack or paper towels
- Small piping bag or squeeze bottle (for filling)
📝 Ingredients:
For the Rhubarb Filling:
- 1½ cups fresh or frozen rhubarb, chopped
- ¼ cup sugar
- 1 tsp lemon juice
- 1 tsp cornstarch (optional, for thickness)
- ½ tsp vanilla extract
For the Donut Dough:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup sugar
- ¼ cup buttermilk
- 2 Tbsp butter, melted
- 1 egg
- ½ tsp vanilla extract
For Frying & Coating:
- Vegetable oil (for frying)
- ½ cup sugar + 1 tsp cinnamon (for coating)
- Optional: powdered sugar glaze (powdered sugar + milk)
⏱️ Time:
- Prep: 15 minutes
- Cook: 15 minutes
- Cool/Fill: 10–15 minutes
- Total: ~40–45 minutes
- Yields: ~20–24 donut holes
👨🍳 Instructions:
1. Make the Rhubarb Filling
In a small saucepan over medium heat, combine rhubarb, sugar, and lemon juice. Cook 8–10 minutes until rhubarb softens and breaks down.
Stir in cornstarch if you want it thicker. Remove from heat, stir in vanilla, and cool completely.
2. Make the Donut Batter
In a bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, sugar).
In another bowl, mix buttermilk, melted butter, egg, and vanilla.
Combine wet and dry ingredients — stir until just combined (do not overmix).
3. Fry the Donuts
Heat oil to 350°F (175°C) in a heavy pot. Drop batter by rounded teaspoons (or small scoop) into hot oil, frying 2–3 minutes, turning occasionally, until golden and puffed.
Transfer to paper towels or a rack to cool.
4. Coat & Fill
Roll warm donuts in cinnamon sugar. Once slightly cooled, use a piping bag or squeeze bottle to fill each donut hole with rhubarb compote (insert nozzle into center or bottom).
5. Serve
Serve warm or at room temp. Optional: drizzle with a simple powdered sugar glaze for extra ooey-gooey goodness!
🍴 Flavor Tips:
- Add a pinch of ground ginger or cardamom to the compote for extra spice.
- For extra decadence, serve with whipped cream or a scoop of vanilla ice cream.
🔄 Variations:
- Baked Version: Use a mini muffin pan and bake at 350°F (175°C) for 10–12 minutes, then fill and coat.
- Strawberry-Rhubarb: Add ½ cup chopped strawberries to the compote.
- Vegan: Swap egg for flax egg and use dairy-free milk and butter.
