Strawberry Rhubarb Donuts

I baked Strawberry Rhubarb Donuts with fluffy vegan and gluten‑free cake donuts infused by a homemade strawberry‑rhubarb puree, then dipped them in a silky fruit glaze—tangy, sweet, and perfect for summer.

Why I’ll Love This Recipe

I adore how these donuts combine the bright tartness of rhubarb with sweet strawberries in both the batter and the glaze. They come together in one bowl, bake light and airy without refined flour or dairy, and feel indulgent yet clean in every bite.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Strawberry Rhubarb Puree

• Fresh rhubarb

• Fresh strawberries

• Cane sugar

• Lemon juice

Donut Batter

• Strawberry rhubarb puree

• Almond milk

• Cane sugar

• SunButter (or creamy seed butter)

• Vanilla extract

• Gluten‑free flour with xanthan gum

• Almond flour

• Baking powder

• Salt

Glaze

• Powdered sugar

• Strawberry rhubarb puree

• Almond milk (for consistency adjustment)

directions

1. I simmer chopped rhubarb, half of the strawberries, sugar, and lemon juice until softened—about 10–12 minutes—then purée until smooth and let it cool.

2. I whisk together cooled puree, almond milk, sugar, SunButter, and vanilla. Then I fold in the flours, baking powder, and salt until just combined—taking care not to overmix.

3. I fill a greased donut pan using a piping or ziplock bag, then bake at 350 °F for 18–20 minutes, cooling fully before glazing.

4. I whisk together the glaze by combining puree, powdered sugar, and almond milk until smooth and drizzleable. Once donuts are cooled, I dip or drizzle them and let the glaze set—takes about an hour.

Servings and timing

This recipe yields roughly 9 donuts. Active prep and bake time is around 50 minutes total: about 30 minutes prep (including puree and mixing) and 20 minutes bake time.

Variations

• I sometimes add ground freeze-dried strawberries into the glaze for a deeper pink hue and intensified flavor.

• I’ve tried swapping maple sugar for cane sugar or using other fruit purees when rhubarb isn’t in season.

• I occasionally bake mini-sized donuts—adjusting bake time to 12–15 minutes—for cute individual bites.

storage/reheating

I store donuts in an airtight container in the refrigerator for up to 3–5 days; the glaze helps lock in moisture. Room‑temperature storage isn’t ideal beyond a couple hours due to the fresh fruit glaze.

FAQs

Can I use frozen strawberries or rhubarb for the puree?

Yes—thawed frozen fruit works fine. I sometimes use frozen when fresh isn’t available, just be sure to drain excess liquid before reducing into puree.

Is sunflower seed butter okay in place of SunButter?

Absolutely—I’ve swapped in other creamy seed or nut butter with similar results in texture and moisture.

Can I skip almond flour and just use gluten‑free flour?

I don’t recommend it—the almond flour adds a tender crumb and balances the texture in the finished donuts.

Do I need to let the puree cool before mixing the batter?

Yes—it helps avoid cooking the batter prematurely and keeps the texture light in the oven.

Can I freeze these donuts?

Yes—I’ve flash‑frozen them between parchment sheets and stored up to 1 month. I let them thaw in the fridge before glazing or serving.

Conclusion

I truly love making these Strawberry Rhubarb Donuts because they capture summer’s flavor in every bite with clean ingredients and minimal fuss. The fruit-forward puree, light baked texture, and vibrant glaze feel like an elevated treat perfect for brunch or dessert. Let me know if you’d like tips for mini donut molds, topper variations, or oil-free alternatives!

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