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Donuts and Brownies with Rhubarb, Oh My!

Here's the next installment of the Great Rhubarb Challenge! Have to start getting creative now that I've done the traditional rhubarb recipes like jam and pies and crumbles.

Rhubarb Baked Donuts

For a weekend treat, I thought it would be fun to try donuts. (Here's the recipe I used, which is actually an apple donut recipe.) Though they look alright, I wasn't completely happy with how the donuts turned out. A texture problem mainly. I might have gone a little to far with the recipe revamping, swapping out apple for rhubarb and trying to add some wheat flour to the mix. Overall, they tasted good, especially dunked in coffee. I love that hint of nutmeg - gives it such a nice, old-fashioned flavor.

A few of the donuts I coated in cinnamon-powdered sugar instead of the glaze. These are best consumed the day you make them, as the powdered sugar will melt right into the donut with these warm summer temperatures. (They probably hold up a bit better in the cooler months.)

Mexican Rhubarb Brownies

These brownies were a real success story. With this zucchini brownie recipe, I used an equal measure of canned rhubarb in place of the zucchini. I know rhubarb and chocolate sounds pretty radical, and I had my doubts at first, but some other baking bloggers claimed that you couldn't even taste the rhubarb. And they were right! All it does is add moisture. To make these "Mexican" brownies, just toss in 1 tsp. of cinnamon and a 1/4 tsp. red pepper. Served with a scoop of ice cream and homemade caramel sauce, this dessert was sheer decadence.

Happy baking!

Thank you for stopping by,



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