Description

These baked Strawberry Rhubarb Doughnuts are soft, fruity, and topped with a naturally pink glaze made from real fruit. Sweet strawberries meet tangy rhubarb in a doughnut that’s light, tender, and perfect for brunch or an afternoon treat. Gluten-free and vegan options included! You’ll love how easy they are to make—and how amazing your kitchen smells while they’re baking.

Ingredients

Scale

For the Strawberry-Rhubarb Purée:

1 cup fresh strawberries, hulled
1 cup fresh rhubarb, chopped
2 tablespoons lemon juice
1–2 tablespoons sugar (adjust to taste)

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: pink food coloring for a brighter finish

Optional Toppings:

Crushed freeze-dried strawberries
Dried rhubarb bits
Sprinkles

Instructions

Make the Fruit Purée:
In a saucepan over medium heat, simmer strawberries, rhubarb, lemon juice, and sugar for 8–10 minutes until soft. Blend until smooth and let cool completely.
Prepare the Doughnut Batter:
Preheat oven to 350°F (175°C) and lightly grease your doughnut pan.
In a large bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, mix almond milk, ⅓ cup purée, oil, maple syrup, vanilla, and egg.
Combine wet and dry ingredients, stirring just until smooth—don’t overmix.
Bake:
Spoon or pipe batter into doughnut pan, filling each mold about ¾ full.
Bake for 12–14 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.
Make the Glaze:
In a bowl, whisk ½ cup purée with powdered sugar until thick and smooth. Add food coloring if desired.
Dip cooled doughnuts into the glaze and place on a rack.
Decorate:
While the glaze is still tacky, sprinkle with your favorite toppings.
Let set for 10–15 minutes before serving.

Notes

For a vegan version, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and non-dairy milk.
You can use frozen fruit—just thaw and drain before cooking down into purée.
If you don’t have a doughnut pan, try baking them in a mini muffin tin as “doughnut holes.”
Want more citrus punch? Add 1 teaspoon lemon zest to the batter.

These doughnuts are best fresh, but they store well in an airtight container for up to 2 days—or refrigerate for up to 5.