Rhubarb and custard doughnuts

Light and fluffy homemade doughnuts are filled with rhubarb compote and custard cream, then dusted in icing sugar to create a trendy treat for the whole family to enjoy!

By Sophie Gray
  • 1 hr preparation
  • 30 mins cooking
  • Makes 12
  • Print


  • 3 1/4 cup plain flour
  • 1 sachet instant dried yeast
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 250 millilitre milk, lukewarm
  • 2 eggs
  • 75 gram butter, at room temperature, cubed
  • canola or sunflower oil, for frying
  • 1/3 cup icing sugar
Rhubarb compote
  • 250 gram rhubarb, cut into 1cm pieces
  • 2 tablespoon water
  • 1 tablespoon sugar
  • red food colouring (optional)
Custard cream
  • 1/2 cup tore-bought custard
  • 1/2 cup cream
  • 1/2 cup vanilla essence


  • 1
    Combine flour, yeast, sugar and salt in a bowl. Add milk, then using dough hooks, mix to form a sticky dough. Knead with hooks, add 1 egg. Break second egg into a bowl, whisk lightly; add half to dough (discard remainder). Knead dough until smooth and satiny.
  • 2
    Add butter a few cubes at a time, kneading well. Place dough in a clean, greased bowl and cover with greased plastic wrap. Leave to rise for 40 minutes or until doubled in size. Make Rhubarb compote and Custard cream (see below).
  • 3
    On a floured board, roll out dough to 4cm depth. Cut into rounds with a 7cm cookie cutter. Leave to rise for 15 minutes.
  • 4
    Heat 2cm oil in a frying pan to 180°C. Cook doughnuts 2-3 at a time for 3 minutes. Turn and cook for a further 3 minutes. Remove to a tray lined with crumpled kitchen paper.
  • 5
    When cool enough to handle, poke a hole in each with a knife; enlarge with your finger. Use a piping bag to pipe Rhubarb compote and Custard cream into each doughnut. Dust with icing sugar.
Rhubarb compote
  • 6
    Combine rhubarb, water and sugar in a saucepan. Cover and cook over medium-low heat, stirring often, until fruit breaks down and bubbles. Cook to a jam-like consistency. Add food colouring if using. Cool.
Custard cream
  • 7
    Beat custard, cream and vanilla until thickened.


PER SERVE Energy 318kcal, 1334kj • Protein 6.8g • Total Fat 14.7g • Saturated Fat 5.4g • Carbohydrate 39g • Fibre 2g • Sodium 248mg • Sugar 12g - This type of dough is sticky and hard to work by hand. We used a hand-held mixer with dough hooks, but a stand mixer would be ideal, if you have one. - If you don't have a piping bag, instead of making holes, you could slice into the top of each doughnut. Pinch to open the slit, then spoon in rhubarb followed by the cream.