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Rhubarb Crumble Streusel Donuts

Deliciously moist donuts filled with tart rhubarb and topped with a crunchy streusel crumble.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Donut Batter
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/4 cup unsalted butter melted
  • 1 cup rhubarb chopped
Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup unsalted butter cold and cubed
  • 1/2 tsp cinnamon

Method
 

Prepare Donut Batter
  1. Preheat the oven to 350°F (175°C) and grease the donut pan.
  2. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat together sugar, egg, buttermilk, and melted butter until smooth.
  4. Combine the wet ingredients with the dry ingredients and mix until just combined. Fold in the chopped rhubarb.
Make Streusel Topping
  1. In a bowl, combine flour, brown sugar, cold butter, and cinnamon. Mix until crumbly.
Bake Donuts
  1. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.
  2. Sprinkle the streusel topping over the batter.
  3. Bake for 12-15 minutes or until a toothpick comes out clean.
  4. Allow to cool in the pan for a few minutes before transferring to a wire rack.

Notes

These donuts are best served fresh but can be stored in an airtight container for up to 2 days.