Rhubarb & Custard Mini Baked Doughnuts

  • Author: Rachel Phipps
  • Prep Time: 20
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: Makes 12 1x
  • Category: Baking


Mini baked doughnuts flavoured with custard powder and topped with a sticky forced rhubarb glaze.



For the Doughnuts

  • 75g (2 1/2 oz) plain (all purpose) flour
  • 55g (2 oz) golden caster (granulated) sugar
  • 1 tsp custard powder
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 60ml (2 1/4 fl oz) milk
  • 1 large egg
  • 1 tsp light oil
  • 1/2 tsp vanilla extract

For the rhubarb glaze

  • 50g (2 oz) forced rhubarb
  • 1 tbsp water
  • 1 tsp golden caster (granulated) sugar
  • 3 tbsp icing (powdered) sugar
  • naturally coloured sprinkles, for decorating


  1. Pre-heat the oven to 160 degrees (325 fahrenheit).
  2. Mix all the dry ingredients for the doughnuts in one bowl, and the wet in another. Pour the wet into the dry, and stir to combine.
  3. Either using a teaspoon or a piping bag, divide the batter between 12 holes of a non-stick mini doughnut pan. Bake in the oven for 9-10 minutes until risen and set.
  4. While the doughnuts are cooling in the pan, make the glaze. Top and tail the rhubarb and cut into 1 cm pieces. Combine with the caster sugar and water in a small saucepan and set over a medium high heat. Allow to simmer for 5 minutes until the rhubarb has become pulpy.
  5. Remove the rhubarb from the heat and transfer into a mini chopper or food processor. Blitz until smooth. Transfer to a small bowl and add the icing sugar, sifted, and stir until combined.
  6. Gently prize the doughnuts out of the tin. Transferring them to a wire rack as you go, dip the bottom of each doughnut into the glaze. Once you’ve done each one once, do it again to get a double layer of glaze. Sprinkle each with sprinkles, and leave to set slightly for 10 minutes or so – they won’t set completely, this is a sticky glaze, but they will become a bit less runny!


These are best enjoyed the same day they are made – I tend to make them in the morning, have them with elevenses and my afternoon tea, then share the rest for dessert after dinner!