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Baked rhubarb fritters are a playful twist on a classic treat, with tart specks of fresh rhubarb brightening up every bite. Instead of standing over a deep fryer, this recipe lets the oven do the work—making it easier and lighter. I especially love making these on cool spring mornings when rhubarb is at its peak and everyone’s craving something a little bit special for breakfast.
The first time I made these, I could not believe how well the tangy rhubarb played off the vanilla glaze. Now, whenever I get my hands on rhubarb, this is the recipe my family begs for most.
Ingredients
- All-purpose flour: forms the structure of the fritters use unbleached for best texture
- Granulated sugar: keeps things just sweet enough check the sugar is clump-free and fresh
- Baking powder: creates beautiful lift test yours for freshness by checking the bubbles in water
- Ground cinnamon: warms up the flavor choose a fragrant, reddish cinnamon for best taste
- Salt: balances out the sweetness opt for fine sea salt if available
- Large eggs: bind everything together and add richness room temperature eggs blend in more easily
- Milk: makes the batter moist and tender whole milk will give the most flavor
- Plain Greek yogurt: keeps the crumb soft and adds a subtle tang full-fat yogurt yields a richer bite
- Vanilla extract: softens the rhubarb’s tang real vanilla makes a big difference so go for pure
- Fresh rhubarb: brings that signature tang look for stalks with bright color and crispness
- Powdered sugar: creates a smooth glaze sift it if it seems lumpy for the prettiest drizzle
- Vegetable oil: if you decide to fry instead of bake choose a neutral oil with a high smoke point
- Milk (for glaze): adds body to the glaze use just enough for a pourable texture
- Vanilla extract (for glaze): finishes the glaze with warmth
Instructions
- Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt. Take your time to ensure even blending—this gives the fritters their signature crumb.
- Prepare the Wet Ingredients:
- In a separate bowl, beat the eggs until the yolks are broken up. Add the milk, plain Greek yogurt, and vanilla extract, whisking until the mixture is perfectly smooth and slightly pale. This adds air and helps with rising.
- Combine Wet and Dry:
- Gently pour the wet mixture into the bowl with dry ingredients. Using a spatula or whisk, mix until you barely see any streaks of flour left. Overmixing can create tough fritters.
- Fold in the Rhubarb:
- Add the chopped rhubarb to the batter. Fold it through carefully until every bite will have a good bit of fruit but you do not crush the rhubarb.
- Portion and Bake:
- If baking line a tray with parchment and drop heaping tablespoons of batter onto the sheet spaced apart. Bake at 400 F for about 14 to 16 minutes flipping once halfway through until golden and springy to the touch.
- Optional for Frying:
- If you want the classic fried finish heat a couple inches of vegetable oil in a deep skillet to 350 F. Fry 2 fritters at a time dropping heaping spoonfuls in and flipping after about 3 minutes per side. Drain each on a paper towel for best texture.
- Make the Glaze:
- In a small bowl mix powdered sugar vanilla extract and enough milk to create a thick yet pourable glaze. Drizzle over the warm fritters while they are still on the cooling rack so extra glaze does not pool.
- Drizzle and Serve:
- Glaze the fritters generously once they are cool enough to handle. Serve right away for best flavor but they are still delicious at room temperature.
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My favorite ingredient here is absolutely the rhubarb. I distinctly remember my grandmother letting me pick stalks from her backyard patch and sneaking tastes of tart pieces as we baked together. The pop of color and bright flavor always makes me think of those sunny spring days.
Storage Tips
For the freshest flavor enjoy fritters the day they are baked but you can store leftovers in an airtight container at room temperature for up to two days. If you want to rewarm them place them on a baking sheet at 325 F for about five minutes. Resist microwaving because it softens the exterior.
Ingredient Substitutions
If you run out of Greek yogurt you can use sour cream or even plain unsweetened yogurt for a similar tenderness. Whole wheat pastry flour works if you want a nutty touch. In a pinch almost any tart fruit will adapt but rhubarb’s flavor is unmatched.
Serving Suggestions
I like to pile these up on a pretty cake stand and dust with powdered sugar just before serving. For a little extra joy serve with whipped cream or a scoop of vanilla ice cream. They also pair surprisingly well with milky coffee or an herbal tea.
Cultural Context
Fritters of all kinds show up across baking traditions but rhubarb is a classic in northern climates where it’s one of the first vegetables to appear in spring. This recipe would feel just as at home at a country church potluck as it would at a modern brunch table.
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However you enjoy them, these colorful baked fritters offer sunshine any day. You’ll come back to this recipe every spring for sweet, tart comfort.
Frequently Asked Questions
- → What texture do these fritters have?
They are crisp outside with a soft, cake-like interior, highlighted by juicy rhubarb pieces.
- → Can I use frozen rhubarb?
Yes, thaw and drain frozen rhubarb before folding it into the batter to avoid excess moisture.
- → Is the glaze necessary?
The vanilla glaze adds sweetness and shine, but you can enjoy the fritters plain or dusted with sugar.
- → How should I serve them?
They taste best warm, freshly glazed, and can be paired with coffee or tea for breakfast or dessert.
- → Can I bake instead of fry?
Traditional fritters are fried for a crisp texture, but baking may result in a softer exterior. Adjust as needed.