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–+ servings

Rhubarb Orange Glazed Donuts That Brighten Your Day

These Rhubarb Orange Glazed Donuts combine tart rhubarb and zesty orange for a light, refreshing treat that's perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 12 donuts
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donuts
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh rhubarb chopped
  • zest of 1 orange
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh orange juice
  • 2 tablespoons rhubarb puree

Equipment

  • donut pan
  • Mixing Bowls
  • Whisk
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a donut pan.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the wet ingredients: eggs, milk, vanilla, and orange zest, then fold in rhubarb.
  4. Combine wet and dry ingredients and stir until just combined.
  5. Transfer the batter into a piping bag and fill the donut cavities about 2/3 full.
  6. Bake for 10-12 minutes until golden brown, then cool in the pan for a few minutes before transferring to a wire rack.
  7. Prepare the glaze by whisking together powdered sugar, orange juice, and rhubarb puree until smooth.
  8. Once cooled, dip the tops of the donuts into the glaze and allow excess to drip off.
  9. Let donuts sit for 10 minutes to allow the glaze to set before serving.

Nutrition

Serving: 1donutCalories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 1gCholesterol: 30mgSodium: 115mgPotassium: 60mgSugar: 10gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

Let donuts cool completely before glazing to prevent melting of the glaze. Store in an airtight container for freshness.

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