Baked Rhubarb Donuts
Well I just barely missed National Donut Day, but I’ll definitely be saving this recipe for next year.
I got a pan for baking donuts a while back and have been meaning to put it to good use, this turned out to be the perfect recipe. You can use any cake base to make baked donuts, but you can also scale back the sugar and use a muffin recipe. This recipe is very similar to the one I use in my Parsnip Muffins, but without all the cinnamon and with rhubarb instead of parsnips. The recipe is hardier than a cake because it has greek yogurt and ground flax seed in it, but the finished product is still very soft and fluffy.
Fresh rhubarb can be hard to find, especially in Los Angeles, but farms like Jimenez Family Farm carry it in spring and early summer. It has a wonderfully tart and tangy flavor. Keeping the rhubarb in raw chunks before baking into the donuts makes for little pockets of soft juicy rhubarb which are tasty and unique.
These make for a great breakfast or snack with a little yogurt or jam on top. They would also make an amazing base for a strawberry shortcake dessert!
Baked Rhubarb Donuts
1 cup chopped rhubarb
1/4 cup + 1/4 cup organic cane sugar
2 tbsp ground flax
1 1/4 cup all purpose flour
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp baking powder
pinch of salt
1/4 cup coconut oil
1/2 cup greek yogurt
1 tsp fresh grated ginger (optional)
1 tsp vanilla extract
Before you get to baking, take out the eggs and yogurt to let come to room temperature for 30-60 minutes. Because this recipe uses coconut oil, if you add cold yogurt and eggs to it the coconut oil will get cold and chunky.
Preheat oven to 450F.
Wash, trim, and chop up the rhubarb into slices about 1/8th inch thick. Mix with 1/4th cup of sugar and let sit on the counter.
Grind the flax fresh (flax oxidizes after 90 days so I always recommend to grind fresh rather than to buy pre-ground flax meal) in a spice grinder or coffee grinder. Mix the ground flax with the flour, ground ginger, baking soda and powder, and pinch of salt. Whisk together until evenly mixed.
Make sure your coconut oil is liquid in order to be able to pour and mix evenly. If you set the jar on top of the preheating oven that is usually warm enough to do the trick.
Mix together the coconut oil and other 1/4th cup of sugar well. Then mix in the yogurt, fresh grated ginger, vanilla, and eggs. The ginger is optional, it is not enough to really taste any spiciness in the finished product, but adds a little extra flavor. [A trick for grating ginger without making a mess is to freeze the ginger first, then it grates evenly and easily.]
Once the liquid ingredients are mixed well, add to the dry ingredients and mix until all the dry ingredients are worked in. Then add in the rhubarb/sugar mixture and any liquid that may have formed in the bottom of the bowl. Mix in until the rhubarb is evenly dispersed.
If you are using a donut pan to bake these, the easiest way to get them in the pan is to spoon the batter into a large ziplock bag, cut off a corner, and pipe the batter evenly into a greased donut pan. If there are any peaks or lumps sticking up just wet your finger and use it to pat down so the donuts are even.
If you are making muffins then you can spoon the batter into a cupcake pan filled with cupcake liners, almost all the way up to the top of the liner.
For donuts bake for 6-8 minutes, until starting to turn slightly brown around the edges. For muffins bake for 8-10 minutes.
Let cool for a few minutes before removing from the pan.
You can dust the donuts with a little bit of powdered sugar for a nice presentation and tiny bit more sweetness.
Yields about 8 donuts or muffins