Strawberry Rhubarb Doughnuts – Glazed, Fruity & Fluffy

Thank you so much for stopping by today. If you’re someone who appreciates seasonal ingredients, loves the smell of something sweet baking in the oven, or simply can’t resist a doughnut with a good glaze, then this recipe will absolutely speak to your soul. These strawberry rhubarb doughnuts are everything you want in a baked treat: soft, moist, and bursting with natural fruit flavor. The tangy rhubarb balances beautifully with the juicy sweetness of strawberries, and that dreamy pink glaze on top? It’s the perfect finishing touch that makes these doughnuts just as stunning to look at as they are to eat.

This is one of those recipes that feels like a small celebration. Whether you’re serving them up for brunch, gifting them to a friend, or enjoying one with your morning coffee, these doughnuts are guaranteed to brighten the moment.

What Are Strawberry Rhubarb Doughnuts?

Strawberry rhubarb doughnuts are a baked treat made with a homemade strawberry-rhubarb purée, folded into a light batter, and baked until golden. The purée lends natural moisture and a punch of summery flavor, while the pink glaze—also made from the same purée—is a vibrant, zesty finish that takes these doughnuts to the next level. No frying required, no mystery ingredients—just real fruit and simple pantry staples.

The doughnuts are soft like cake but shaped like your favorite grab-and-go pastry. These are not your typical bakery doughnuts. They’re better. Fresher. And customizable to your needs, including vegan and gluten-free options.

Why You’ll Love This Strawberry Rhubarb Doughnut Recipe

There’s a lot to adore about this recipe, and not just the beautiful glaze or the bakery-worthy texture. Here are some of the reasons these doughnuts will be your new go-to treat:

• They’re baked, not fried—making them a healthier alternative without compromising on taste.
• You can easily make them gluten-free or vegan with simple substitutions.
• They’re made with real fruit, not extracts or artificial flavoring.
• The purée does double-duty, flavoring both the doughnuts and the glaze.
• Perfect for spring and summer gatherings, brunch tables, baby showers, or just treating yourself.
• Kids love the pink glaze and adults appreciate the balance of sweet and tart.

And did I mention how good your kitchen will smell while these are baking? You’ll feel like you’re standing inside a countryside bakery with fresh fruit simmering on the stove.

What Do Strawberry Rhubarb Doughnuts Taste Like?

These doughnuts strike a beautiful balance between sweet and tart. The strawberry brings a classic, juicy sweetness that pairs perfectly with the rhubarb’s natural tang. The purée not only flavors the batter but also adds moisture, giving you a tender, almost melt-in-your-mouth texture. The glaze enhances the fruitiness and gives the doughnuts a little zing, without being cloyingly sweet.

The overall taste is light, fruity, and fresh—with a nostalgic vibe that reminds you of strawberry-rhubarb pie, but in portable, doughnut form. Imagine all that flavor with none of the fuss of rolling out pie dough.

Health and Baking Benefits of These Doughnuts

Baking your own treats allows you full control over what goes into them. These doughnuts are a testament to the idea that healthier doesn’t mean boring.

• Lower in fat than fried doughnuts.
• Natural fruit-based sweetness instead of heavy syrups or artificial additives.
• Gluten-free adaptable with your favorite 1-to-1 flour blends.
• Vegan friendly by using plant-based milk, oil, and a flax egg.
• Fiber-rich thanks to the rhubarb and strawberries.
• Minimal refined sugar with maple syrup as a natural sweetener option.

It’s the kind of baked good you feel good about making—and even better about sharing.

Ingredients You’ll Need

For the Strawberry-Rhubarb Purée:

• 1 cup fresh strawberries, hulled
• 1 cup fresh rhubarb, chopped
• 2 tablespoons lemon juice
• 1 to 2 tablespoons sugar (adjust based on fruit sweetness)

For the Doughnuts (Makes 10–12):

• 1½ cups gluten-free all-purpose flour (or regular all-purpose flour)
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup almond milk or milk of choice
• ⅓ cup strawberry-rhubarb purée
• ¼ cup coconut oil or melted butter
• ⅓ cup maple syrup or sugar
• 1 teaspoon vanilla extract
• 1 egg (or flax egg for vegan option)

For the Glaze:

• ½ cup strawberry-rhubarb purée
• 1½ cups powdered sugar, sifted
• Optional: a few drops of natural pink food coloring for extra vibrance

Optional Toppings:

• Crushed freeze-dried strawberries
• Dried rhubarb bits
• Sprinkles or edible glitter for fun

Tools You’ll Need

• Saucepan
• Blender or immersion blender
• Mixing bowls
• Whisk
• Doughnut pan (nonstick or silicone)
• Spoon or piping bag for batter
• Wire cooling rack

Ingredient Swaps and Additions

One of the best things about this recipe is how adaptable it is:

• Use any plant-based milk, such as oat, soy, or cashew.
• Instead of maple syrup, try agave, honey (if not vegan), or cane sugar.
• Add a dash of cinnamon or cardamom to the batter for a spiced version.
• Mix in some finely chopped fresh strawberries for added texture.
• Add a teaspoon of orange or lemon zest to enhance the citrus note.

How to Make Strawberry Rhubarb Doughnuts

Step 1: Make the Fruit Purée

Combine the strawberries, chopped rhubarb, lemon juice, and sugar in a medium saucepan. Simmer over medium heat for about 8 to 10 minutes, stirring occasionally, until the fruit breaks down and becomes syrupy. Transfer to a blender and blend until smooth. Let the purée cool completely before using it in the batter or glaze.

Step 2: Mix the Doughnut Batter

Preheat your oven to 350°F (175°C) and lightly grease your doughnut pan.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

In another bowl, whisk together the almond milk, cooled purée (⅓ cup), coconut oil, maple syrup, vanilla extract, and egg.

Pour the wet ingredients into the dry and stir until just combined. Do not overmix—the batter should be thick and slightly lumpy.

Step 3: Fill and Bake

Spoon the batter into the doughnut pan, or pipe it in using a piping bag to keep things tidy. Fill each mold about ¾ full.

Bake for 12 to 14 minutes, or until the tops spring back lightly and a toothpick inserted comes out clean.

Let the doughnuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 4: Make the Glaze

Whisk together the remaining ½ cup purée with the sifted powdered sugar until smooth and thick. Adjust the consistency by adding more sugar or purée as needed.

Dip the top of each cooled doughnut into the glaze, then let the excess drip off before setting them back on the rack.

Step 5: Decorate and Let Set

While the glaze is still wet, sprinkle with crushed freeze-dried strawberries, dried fruit bits, or colorful sprinkles. Let the glaze set for at least 10 to 15 minutes before serving.

What to Serve with These Doughnuts

Strawberry rhubarb doughnuts are delightful on their own, but if you’re planning a full brunch or dessert spread, they go beautifully with:

• A fresh fruit platter or citrus salad
• Herbal teas or a strong cup of coffee
• Whipped cream or a drizzle of vanilla yogurt
• A scoop of vanilla bean or strawberry ice cream for dessert

They also make a wonderful complement to other baked fruit treats. For more ideas, check out these equally fruity and fun recipes:

• Old-Fashioned Cherry Cobbler – a classic, warm dessert with bubbling cherries and a tender biscuit topping.
• Mini Strawberry Cream Croissants – perfect for brunch boards and pastry trays, featuring rich cream cheese and fresh berries.
• Reese’s Brownie Dessert Pizza – if you’re in the mood for something decadent and chocolaty with a hint of peanut butter.

Storage Instructions

Store your doughnuts in an airtight container at room temperature for up to two days. If you’d like them to last longer, place them in the fridge for up to five days—just allow them to come to room temperature before serving or give them a quick warm-up in the microwave for 10 seconds.

To freeze: skip the glaze, freeze the doughnuts in a single layer until solid, then transfer to a freezer bag for up to two months. When ready to enjoy, thaw at room temperature and glaze fresh.

Frequently Asked Questions

Can I make these vegan?
Yes. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and plant-based milk and butter. They bake up beautifully.

Can I use frozen strawberries or rhubarb?
You can! Thaw the fruit fully and drain excess water before cooking the purée. The flavor stays strong, and it’s a great way to enjoy this treat off-season.

Can I bake this batter into muffins instead?
Definitely. Divide the batter into a muffin tin and bake for 18–20 minutes. Glaze as you would with the doughnuts, or top with streusel.

How do I adjust the sweetness of the glaze?
Taste the purée before mixing the glaze. If it’s too tart, use a bit more powdered sugar or even a touch of honey or agave to round it out.

Do I need a doughnut pan?
It helps for the shape, but you can also use a mini muffin tin or bake them as “doughnut holes.” Just adjust baking time accordingly.

Conclusion

These strawberry rhubarb doughnuts bring the essence of summer to your kitchen with every bite. They’re tender, flavorful, and bursting with real fruit—elevated by a gorgeous glaze that’s as delicious as it is pretty. Whether you’re making them for a lazy Sunday morning or a fancy brunch, they always make an impression.

For more fruit-filled fun and baked goods with heart, don’t forget to try:

• Old-Fashioned Cherry Cobbler
• Mini Strawberry Cream Croissants
• Reese’s Brownie Dessert Pizza

I’d love to hear how yours turned out! Leave a review, drop a comment, or tag your beautiful creations on Pinterest. Your feedback and photos always brighten my day.

Nutritional Information (Per Doughnut – Approximate)

• Calories: 180
• Carbohydrates: 30g
• Protein: 2g
• Fat: 6g
• Fiber: 1g
• Sugar: 18g

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