1. Prepare the rhubarb: Dice rhubarb into small, uniform pieces about 1/4-inch. Toss with 1 tablespoon flour until evenly coated. Set aside while preparing the batter. This prevents the fruit from sinking and helps absorb excess moisture.
2. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Create a well in the center.
3. Combine wet ingredients: In a separate bowl, whisk together sugar and eggs until light and fluffy, about 2 minutes. Add buttermilk, melted butter, vanilla extract, and almond extract (if using). Mix until well combined.
4. Create the batter: Pour the wet ingredients into the well of dry ingredients. Using a wooden spoon or rubber spatula, gently fold together just until no flour streaks remain. Do not overmix – the batter should be thick and slightly lumpy.
5. Add rhubarb: Gently fold the flour-coated rhubarb into the batter until evenly distributed. Let the batter rest for 10-15 minutes while heating the oil. This rest period helps the flour hydrate and improves texture.
6. Heat the oil: In a heavy-bottomed Dutch oven or deep fryer, heat oil to 375°F (190°C). Use a candy thermometer for accuracy. The oil should be at least 3 inches deep.
7. Prepare coatings: Place your chosen coating(s) in shallow bowls. Line a sheet pan with paper towels and set a wire rack on top for draining.
8. Test the oil: Drop a small spoonful of batter into the oil. It should sizzle immediately and float to the surface within seconds. Adjust temperature if needed.
9. Form doughnuts: Using a doughnut cutter or two round cutters, cut doughnuts from the chilled batter. Re-roll scraps once. Alternatively, use a small ice cream scoop to drop round doughnut holes.
10. Fry the doughnuts: Carefully slide 2-3 doughnuts into the hot oil. Don’t overcrowd. Fry for 1-2 minutes until deep golden brown, then flip and fry for another 1-2 minutes. They should float and bubble actively.
11. Check for doneness: The doughnuts are ready when they’re deep golden brown on both sides and sound hollow when tapped. A toothpick inserted should come out clean.
12. Drain properly: Using a spider strainer or slotted spoon, transfer doughnuts to the wire rack. Let drain for 30 seconds before coating or glazing.
13. Coat while warm: For cinnamon sugar or powdered sugar, coat while the doughnuts are still warm. For glaze, let cool for 5 minutes first to prevent melting.
14. Continue frying: Return oil to 375°F between batches. Fry remaining doughnuts, including any doughnut holes from centers.
15. Serve fresh: These doughnuts are best served within 2 hours of frying, while the contrast between crispy exterior and tender interior is most pronounced.

Notes:

• Choose rhubarb that’s bright pink or red for the best color in the finished doughnuts
• The key to non-greasy doughnuts is maintaining proper oil temperature throughout frying
• Don’t skip the resting period – it significantly improves texture
• Doughnut holes cook faster than full doughnuts, usually needing only 30-45 seconds per side
• For a special touch, split glazed doughnuts and fill with sweetened whipped cream

Nutritional Information:

Per doughnut (unglazed): Calories: 195, Protein: 3g, Carbohydrates: 28g, Fat: 8g, Fiber: 1g, Sugar: 12g

Storage Tips:

Store in an airtight container at room temperature for up to 2 days. Don’t stack glazed doughnuts. For best results, refresh day-old doughnuts in a 350°F oven for 3-5 minutes. Freeze unglazed doughnuts for up to 3 months; thaw and warm before serving.

In reality, what makes these rhubarb cake doughnuts truly special isn’t just their perfect balance of tart and sweet or their irresistible texture – it’s the way they transform an ordinary morning into something memorable. The process of making doughnuts from scratch, from mixing the batter to that thrilling moment of dropping them into hot oil, connects us to generations of bakers who knew that some things are worth the extra effort. Whether shared with family around the breakfast table or brought to a gathering where they disappear in minutes, these doughnuts create the kind of food memories that last long after the last crumb is gone. They’re proof that sometimes the best recipes are those that challenge us just enough to make us proud, while delivering results that make everyone wonder if you’ve been hiding a professional bakery in your basement.