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Baked Rhubarb Fritters

Baked Rhubarb Fritters: A Delightful Springtime Treat

Baked Rhubarb Fritters are a delightful springtime treat, combining tender fritters with the tartness of rhubarb and a sweet vanilla glaze.
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Prep Time 20 minutes
Cook Time 16 minutes
Cooling Time 3 minutes
Total Time 39 minutes
Servings: 12 fritters
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fritters
  • 2 cups all-purpose flour can substitute with white whole wheat flour
  • 3/4 cup granulated sugar brown sugar can be used for added flavor
  • 1 tbsp baking powder ensure it's fresh
  • 1 tsp ground cinnamon add more for a spicier profile
  • 1/2 tsp fine salt essential for flavor
  • 2 large eggs or substitute with flaxseed meal mixed with water
  • 1/2 cup milk unsweetened almond milk as a non-dairy option
  • 1/2 cup plain Greek yogurt dairy-free yogurt may be used if preferred
  • 1/4 cup melted unsalted butter or neutral oil coconut oil is a good dairy-free option
  • 1 tsp pure vanilla extract vanilla bean paste can enhance the flavor
  • 2 cups fresh rhubarb can substitute with strawberries, apples, or peaches
For the Glaze
  • 1 cup powdered sugar adjust milk for consistency

Equipment

  • Mixing bowls
  • Whisk
  • Baking sheet
  • Parchment paper
  • Spatula
  • cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and fine salt.
  3. In a separate bowl, mix the large eggs, milk, plain Greek yogurt, melted unsalted butter, and pure vanilla extract until smooth.
  4. Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
  5. Carefully add the finely chopped fresh rhubarb to the batter and fold it in gently.
  6. Drop 2-tablespoon mounds of batter onto the prepared baking sheet, pressing each mound to about ½ inch thick.
  7. Bake the fritters for 14-16 minutes, flipping halfway through for even browning.
  8. Let the fritters cool on the baking sheet for about 3 minutes before transferring them to a wire rack.
  9. Glaze each fritter with a mixture of powdered sugar, milk, and vanilla while they are still warm.

Nutrition

Serving: 1fritterCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Use fresh rhubarb for best flavor. Allow fritters to cool slightly before glazing.

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