Irresistible Baked Rhubarb Cinnamon Fritters with Light Glaze (Print version)

Tender baked rhubarb fritters spiced with cinnamon and finished with a crackly vanilla glaze. Ready in about 30 minutes.

# Ingredients:

For the fritters

01 - 1 1/2 cups (190 g) all-purpose flour
02 - 1/4 cup (50 g) granulated sugar
03 - 1/4 cup (55 g) packed brown sugar
04 - 2 teaspoons baking powder
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/4 teaspoon salt
07 - 6 tablespoons (85 g) cold unsalted butter, cubed
08 - 1/2 cup (120 ml) whole milk
09 - 1 large egg
10 - 1 teaspoon vanilla extract
11 - 1 cup (120 g) fresh rhubarb, cut into 1/2-inch pieces

For the light glaze

12 - 1 cup (120 g) confectioners sugar
13 - 2 tablespoons (30 ml) whole milk, plus 1/2 teaspoon if needed
14 - 1 teaspoon vanilla extract

# Instructions:

01 - Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
02 - Add the cold butter cubes to the flour mixture. Use your fingertips or a pastry cutter to rub the butter in until the mixture resembles coarse crumbs with no pieces larger than a pea.
03 - In a small bowl, whisk the milk, egg, and vanilla extract. Pour over the dry ingredients and stir with a fork just until the dough comes together. Do not overmix.
04 - Gently fold in the diced rhubarb until evenly distributed throughout the thick batter.
05 - Drop heaping quarter-cup mounds of batter onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 11 to 13 minutes, or until the bottoms are golden brown and the centers feel set.
06 - Whisk the confectioners sugar, milk, and vanilla into a thin glaze. Brush a thin layer over the warm fritters. Place under the broiler for 2 to 4 minutes until the glaze bubbles and turns golden in spots.
07 - Stir the remaining 1/2 teaspoon of milk into the leftover glaze to loosen it, then brush over the warm fritters. Let cool until the glaze hardens before serving.

# Good to know:

01 - Best enjoyed the same day while the glaze is crisp.
02 - If using frozen rhubarb, thaw and pat completely dry first.

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