If you’re looking for a showstopping treat to celebrate the magic of spring, Cardamom Rhubarb Donuts might just become your new obsession. Bursting with tangy rhubarb compote and luscious mascarpone cream, each donut is kissed with the fragrance of crushed cardamom for a deeply aromatic experience. These plush, sugar-dusted rounds bring the fanciness of a patisserie right into your kitchen, but with a flavor pairing that’s joyfully unexpected—and absolutely unforgettable.

Cardamom Rhubarb Donuts Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cardamom Rhubarb Donuts comes from a thoughtfully chosen roster of ingredients. Every element, from fresh rhubarb to ground cardamom, plays a crucial role—some lending sweetness, others adding zing or richness, until you have the perfect bite in every donut.

Whole milk: Gives the dough its tender, rich texture—room temperature is best for smooth mixing.
Instant yeast: The secret to tall, fluffy donuts that rise and puff up beautifully as they fry.
Granulated sugar: Sweetens the dough, compote, and cream, plus turns into a sparkling coating post-fry.
Bread flour: Creates structure for the pillowy, chewy texture you want in a proper donut—AP flour works in a pinch.
Unsalted butter: Softens the dough and layers in rich flavor; make sure it’s at room temperature for even mixing.
Egg and egg yolk: Both enrich the dough and add that golden hue, while extra yolk makes the cream extra silky.
Ground cardamom seeds: The star of the show! They bring a citrusy, floral warmth that’s irresistible with rhubarb.
Kosher salt: Balances out the sweetness and sharp notes, giving the donut overall depth.
Forced rhubarb (or regular): When in season, forced rhubarb’s blushing pink stalks are visually and flavorfully vibrant—regular rhubarb works, too.
Orange zest and juice: Adds fresh brightness and rounds out the tartness in the compote.
Vanilla bean paste or extract: Intensifies the cream and compote with mellow, aromatic undertones.
Heavy cream: Whips up cloud-light for the mascarpone filling, making each bite melt-in-your-mouth.
Mascarpone cheese: The Italian touch—smooth, rich, and barely tangy, it anchors the whipped cream layer.

How to Make Cardamom Rhubarb Donuts

Step 1: Prepare the Donut Dough

Start by gathering all your dough ingredients: milk, yeast, sugar, flour, butter, egg, extra yolk, cardamom, and salt. Pop them into the bowl of your stand mixer fitted with the dough hook. Mix on medium speed; you’ll want to develop that delicious gluten so the dough becomes shiny, elastic, and passes the windowpane test—meaning you can gently stretch a piece until you see light through it with no tearing. This will take 15 to 20 minutes, so be patient; it’s worth it. Once ready, cover the bowl and let the dough rise in a warm, cozy spot until doubled, about 45 minutes to an hour. This step creates the signature fluffiness every Cardamom Rhubarb Donut needs!

Step 2: Make the Rhubarb Compote

As the dough rises, chop your rhubarb and combine it with sugar, orange zest, juice, and a pinch of salt in a saucepan. Bring to medium heat and cook, stirring occasionally, until the rhubarb melts down and thickens into a jammy compote—about 10 to 15 minutes. Stir in vanilla at the end to amp up the aroma. Set aside to cool fully; you want it thick enough to pipe but dazzlingly tangy. This vibrant filling gives Cardamom Rhubarb Donuts their signature pop of color and flavor.

Step 3: Whip the Mascarpone Cream

In a chilled bowl, blend heavy cream, mascarpone, egg yolk, sugar, vanilla, and a tiny pinch of salt. Whip until you have pillowy, medium-stiff peaks that hold their shape. Don’t over-whip—you want creamy clouds, not butter! This mascarpone cream, inspired by tiramisu’s best part, makes each Cardamom Rhubarb Donut taste pure luxury. Stash it in the fridge until it’s time to fill.

Step 4: Shape and Rest the Donuts

When your dough is lofty and ready, turn it onto a lightly floured surface. Divide into 8 equal portions and roll each into a smooth ball by cupping your palm and swirling until taut—this is key for beautiful, bakery-worthy donuts. Place them on a parchment-lined tray and flatten each just a bit with your fingertips. Cover lightly and let those beauties rest while you prepare for frying; they’ll rise slightly and relax, setting the stage for the perfect fry.

Step 5: Fry and Sugar the Donuts

Heat about 3 inches of neutral oil (such as canola or sunflower) in a heavy-bottomed pot to 350 to 375°F—it’s worth using a thermometer for this. Fry just a few at a time, gently lowering them in and watching as they puff up and turn golden brown, about 2 to 3 minutes per side. Use a slotted spoon to let excess oil drip away, drain briefly on paper towels, and while warm, roll them in granulated sugar so every inch gets that classic sparkle. The aroma is completely irresistible—your kitchen will smell like a dream.

Step 6: Fill with Rhubarb Compote and Cream

Once the donuts are cool enough to handle, fill two piping bags—one with the cooled rhubarb compote, the other with mascarpone cream. Use a paring knife to cut a pocket in each donut, then pipe in some compote, followed by cream, or vice versa. Each donut should be brimming with vibrant filling. Arrange them filling-side-up on your prettiest plate, and you’re ready to serve these Cardamom Rhubarb Donuts at their springy best!

How to Serve Cardamom Rhubarb Donuts

Garnishes

A light dusting of powdered sugar or a scatter of finely chopped pistachios will elevate these donuts visually and taste-wise. If you want to push the springtime theme, tuck in a few edible flowers or even tiny rhubarb strips for a zippy garnish. Each add-on is a nod to the playful, artisanal heart of Cardamom Rhubarb Donuts.

Side Dishes

These donuts are quite decadent on their own, but fresh fruit salad or a tangy yogurt parfait work well to balance their richness. A cup of strong coffee or floral tea makes an ideal pairing, cutting through the sweetness while rounding out your brunch table.

Creative Ways to Present

Try arranging your Cardamom Rhubarb Donuts on a tiered stand for a brunch party, or serve them individually on delicate plates with a swirl of extra compote beside each one. For a rustic look, nestle them in a basket lined with a colorful napkin—your guests won’t be able to resist reaching for seconds!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Cardamom Rhubarb Donuts (which, let’s be honest, is rare!), store them in an airtight container in the fridge. The cream and compote fillings are perishable, so this keeps them safe and fresh. Enjoy leftovers within 2 days for the best texture and flavor.

Freezing

For longer storage, freeze the unfilled donuts as soon as they hit room temperature. Bag them up with parchment between layers, and keep up to a month. When you’re ready for a treat, thaw and fill with fresh compote and cream just before serving for that made-today taste.

Reheating

To refresh leftover donuts, pop them in a 300°F oven for a few minutes to gently rewarm—just enough to fluff up the crumb without melting the cream. If unfilled, you can toast them in a toaster oven then fill afterwards. The warmth brings out the cardamom aroma and makes the sugar sparkle all over again!

FAQs

Can I make Cardamom Rhubarb Donuts without a stand mixer?

Yes! Mix the dough by hand in a large bowl and then knead until it’s smooth and elastic. It’ll be a workout (about 20 minutes), but the results are delightfully rewarding.

Is it safe to eat the mascarpone cream with raw egg yolk?

It’s traditional in many European desserts, but if you have any concerns, simply omit the yolk from the cream. The mascarpone and cream will still be super silky, and you can enjoy your Cardamom Rhubarb Donuts worry-free.

Can I use frozen rhubarb?

Absolutely! If using frozen rhubarb, no need to thaw. Just add it directly to the saucepan for compote, though you might need to simmer a minute longer to thicken.

How do I know when the donuts are done frying?

Look for a deep golden color on both sides, and make sure they feel light and sound slightly hollow when tapped. Using a thermometer for the oil temperature ensures perfectly cooked Cardamom Rhubarb Donuts every time.

Can I double this recipe for a crowd?

Definitely! The dough scales up beautifully, so you can easily double or even triple the batch for parties or bake sales. Just be sure to divide the dough evenly so every guest gets a perfect, pillowy Cardamom Rhubarb Donut.

Final Thoughts

There’s something undeniably joyful about making and sharing Cardamom Rhubarb Donuts—they turn an everyday morning into an occasion and showcase the best of the season’s flavors. Give them a try, and you might just find yourself (and your friends) counting down the days until rhubarb season, year after year!