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.