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Baked Rhubarb Fritters: The Best Sweet and Tangy Treat

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Baked rhubarb fritters are soft, fluffy, and lightly golden treats filled with sweet-tart rhubarb and topped with a simple glaze. This oven-baked version offers a lighter twist on classic fried fritters, perfect for spring and brunch gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup fresh rhubarb, diced
  • 1 tablespoon flour (for tossing rhubarb, optional)

Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate bowl, beat eggs, then mix in milk, melted butter, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
  5. Toss diced rhubarb with 1 tablespoon flour if desired, then fold gently into the batter.
  6. Scoop mounds of batter onto the prepared baking sheet, spacing about 2 inches apart. Lightly flatten tops.
  7. Bake for 18–22 minutes, or until golden brown and set in the center.
  8. Cool slightly on a wire rack.
  9. Whisk glaze ingredients until smooth and drizzle over warm fritters.
  10. Allow glaze to set for 10–15 minutes before serving.

Notes

  • Use fresh, firm rhubarb for best flavor and texture.
  • Do not overmix batter to keep fritters light and fluffy.
  • If using frozen rhubarb, thaw and pat dry thoroughly.
  • Store in an airtight container for up to 2 days at room temperature.
  • Reheat in a 300°F oven for 8 minutes to refresh texture.

Nutrition

Find it online: https://recipeeasily.com/baked-rhubarb-fritters/