These ooey-gooey rhubarb donut holes are the perfect bite-sized treat, combining a soft, fluffy interior with bursts of tangy rhubarb and a lightly crisp exterior. Coated in sugar and spice, they deliver a comforting homemade flavor that feels both nostalgic and exciting. Whether served for breakfast, dessert, or a snack, these little delights are sure to impress.
Why You’ll Love This Recipe
These donut holes are incredibly easy to make and require simple pantry ingredients. The tartness of rhubarb balances beautifully with the sweetness of the dough, creating a flavor that’s not overly sugary. They’re quick to fry, making them perfect for when you want something fresh and warm without a long wait. Their small size makes them ideal for sharing, and they can be customized with different coatings or fillings. Plus, they stay soft and moist, giving you that irresistible gooey texture in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
3/4 cup milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 1/2 cups fresh rhubarb, finely chopped
oil for frying
1/2 cup granulated sugar (for coating)
1 teaspoon ground cinnamon (for coating)
Directions
Start by preparing your dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
In a separate bowl, beat the eggs, then add the milk, vanilla extract, and melted butter. Mix until smooth and fully incorporated.
Gradually add the wet mixture into the dry ingredients, stirring gently until a thick batter forms. Avoid overmixing, as this can make the donut holes dense. Fold in the chopped rhubarb evenly throughout the batter.
Heat oil in a deep pan or fryer to 175°C (350°F). Make sure there is enough oil to allow the donut holes to float freely.
Using a small spoon or cookie scoop, carefully drop portions of batter into the hot oil. Fry in batches, turning occasionally, until golden brown on all sides, about 2 to 3 minutes per batch.
Remove the donut holes with a slotted spoon and place them on paper towels to drain excess oil.
While still warm, roll the donut holes in a mixture of sugar and cinnamon until evenly coated. Serve immediately for the best gooey texture.
Servings and timing
This recipe makes approximately 20 to 24 donut holes, depending on size. Preparation time is about 15 minutes, while cooking takes around 15 minutes. The total time is roughly 30 minutes, making it a quick and satisfying treat.
Variations
You can easily customize these donut holes to suit your taste. Swap rhubarb with chopped apples or berries for a different flavor profile. Add a simple glaze made from powdered sugar and milk for extra sweetness. For a richer taste, mix a bit of cream cheese into the batter. You can also add a hint of citrus zest, such as lemon or orange, to brighten the flavor and complement the rhubarb.
Storage/Reheating
Store leftover donut holes in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator for up to four days.
To reheat, place them in a preheated oven at 160°C (320°F) for about 5 to 7 minutes until warmed through. Avoid microwaving if possible, as it may make them soggy instead of maintaining their slightly crisp exterior.
FAQs
Can I use frozen rhubarb?
Yes, frozen rhubarb works well. Just thaw and drain it before adding to the batter to avoid excess moisture.
Can I bake these instead of frying?
Yes, you can bake them in a mini muffin pan at 180°C (350°F) for about 12–15 minutes, though they will be less crispy.
Why are my donut holes dense?
Overmixing the batter can make them dense. Stir just until the ingredients are combined.
Can I make the batter ahead of time?
It’s best to use the batter immediately for optimal texture, as the baking powder starts working right away.
What oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable or sunflower oil.
How do I know when they’re done?
They should be golden brown on the outside and cooked through inside. You can test one by cutting it open.
Can I skip the cinnamon coating?
Yes, you can coat them in plain sugar or even powdered sugar if preferred.
What if I don’t have nutmeg?
You can omit it or replace it with a pinch of allspice or extra cinnamon.
Can I make them gluten-free?
Yes, substitute with a gluten-free all-purpose flour blend designed for baking.
How do I keep them warm for serving?
Place them in a low-temperature oven (around 100°C/210°F) until ready to serve.
Conclusion
Ooey-gooey rhubarb donut holes are a delightful homemade treat that combines sweetness with a touch of tartness. They’re quick to prepare, easy to customize, and perfect for sharing with family and friends. With their soft interior and irresistible coating, these donut holes are sure to become a favorite in your kitchen.
Soft and fluffy rhubarb donut holes with a gooey interior, lightly crisp exterior, and a sweet cinnamon sugar coating, offering a perfect balance of tart and sweet flavors.
Total Time:30 minutes
Yield:20 to 24 donut holes
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
3/4 cup milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 1/2 cups fresh rhubarb, finely chopped
Oil for frying
1/2 cup granulated sugar (for coating)
1 teaspoon ground cinnamon (for coating)
Instructions
In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
In another bowl, beat eggs and mix in milk, vanilla extract, and melted butter until smooth.
Gradually combine wet and dry ingredients, stirring until a thick batter forms.
Fold in chopped rhubarb evenly.
Heat oil in a deep pan to 175°C (350°F).
Drop spoonfuls of batter into hot oil and fry in batches for 2–3 minutes, turning until golden brown.
Remove with a slotted spoon and drain on paper towels.
Roll warm donut holes in cinnamon sugar coating.
Serve immediately for best texture.
Notes
Do not overmix batter to keep donut holes light and fluffy.
Drain rhubarb well if using frozen to avoid excess moisture.
Use a thermometer to maintain correct oil temperature.
Fry in small batches to avoid overcrowding.
Store at room temperature for up to 2 days or refrigerate up to 4 days.
Reheat in oven for best texture.
Can be baked instead of fried for a lighter option.
