Rhubarb Apple Baked Donuts

Today is National Donut Day and we are joining in the celebration with these Rhubarb Apple Baked Donuts.  Since I’m still pretty new to the food blogging scene, I had never even heard of National Donut Day until Melissa clued me in.  (And coincidentally, her blog is also what convinced me to buy a donut pan.  Go check out all of her incredible baked donut recipes.)  Just for fun, I googled National Donut Day and learned that this has been an official day since 1938 and was created to honor the Salvation Army workers who served donuts to the soldiers during World War I.  There you go… your interesting food fact for the day.  Anyhow, back to these donuts.  I used a combination of white whole wheat flour and whole wheat pastry flour to keep the texture light and I sweetened them with coconut sugar and a touch of honey.  The rhubarb and apple complement each other well and give these donuts a nice bright flavor.  They are sweet, a bit tart, and perfect for this early summer season when rhubarb is plentiful.  Happy Donut Day!

Rhubarb Apple Baked Donuts

• Yield: 6 regular donuts + 4 donut holes, or 7 regular sized donuts

Ingredients

• 2 tablespoons unsalted butter
• 1/3 cup apple juice
• 1/4 cup coconut sugar
• 2 tablespoons honey
• 1 egg
• 1/2 cup whole wheat pastry flour
• 1/2 white whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamon
• 1/4 teaspoon sea salt
• 1/3 cup shredded apple
• slightly heaped 1/3 cup finely diced rhubarb
• natural cane sugar for finishing

Instructions

1. Preheat oven to 400. Lightly butter donut pan.
2. In a small saucepan, melt butter over low heat. Add apple juice, coconut sugar, and honey. Whisk until sugar is dissolved. Add egg and whisk to egg to incorporate.
3. In a medium mixing bowl, whisk together the flours, baking powder, cinnamon, ginger, cardamom, and salt.
4. Add the wet ingredients to the dry ingredients and mix together until just combined. Do not over mix. Use a rubber spatula to fold in rhubarb and apple.
5. Pipe the mixture evenly into the donut pan. (I use a small ziploc bag and cut the tip off one corner for piping.)
6. Bake for 9-10 minutes, until donuts are lightly browned and tops appear dry. Let cool in pan for 2-3 minutes before transferring to a cooling rack. Donuts are best served slightly warm. Dip in natural cane sugar before serving, if desired.

Notes

adapted from The Faux Martha