Baked Rhubarb Cinnamon Fritters

Baked rhubarb fritters are my favorite pick for those early spring weekends when fresh tart stalks are finally ready—no need to fry and fill your kitchen with splatters. Here, the oven helps create a lighter fritter with the same golden edges and tender crumb you crave, all while showcasing pops of rhubarb and a cozy hit of cinnamon. Once cooled a bit, a homemade vanilla glaze soaks right in and makes each bite something special. If you have neighbors, expect them to pop by when these are cooling by the window.

The first time I made these I could not believe how well the tangy rhubarb played off the vanilla glaze. Now every spring my family requests these again and again as soon as they see rhubarb at the market.

Ingredients

• All-purpose flour: forms the sturdy base for a fluffy fritter choose unbleached for best texture
• Granulated sugar: brings the needed sweetness make sure it is fine and fresh for even mixing
• Baking powder: helps these rise beautifully test it with water to ensure your batch is fresh
• Ground cinnamon: gives the batter its cozy aroma reach for reddish fragrant cinnamon for vivid flavor
• Salt: balances all the sweet and tart look for fine sea salt which disappears into the batter
• Large eggs: hold things together and enrich the crumb let them come to room temp for easy mixing
• Milk: provides moisture and tenderness whole milk creates a richer result
• Plain Greek yogurt: keeps fritters super soft with subtle tang go with full fat if you can
• Vanilla extract: smooths the tartness and deepens the aroma pure vanilla makes a real difference
• Fresh rhubarb: adds signature tang and pops of color choose thick, crisp, bright stalks without limp ends
• Powdered sugar: gives you a silky glaze sift out lumps for the prettiest finish
• Vegetable oil: only for frying a few if you want classic texture use a neutral oil with high smoke point
• Milk for the glaze: lets you control how pourable your icing will be
• Vanilla extract for the glaze: brings warmth to finish each bite

Step-by-Step Instructions

Mix the Dry Ingredients:

In a large bowl whisk the flour sugar baking powder cinnamon and salt together for at least ten seconds. This helps break up bits and ensures each bite bakes up evenly.

Prepare the Wet Ingredients:

In a medium bowl beat the eggs just until the yolks are fully broken. Blend in milk yogurt and vanilla extract. Whisk until the mixture is creamy light and a bit pale so air is incorporated.

Combine Wet and Dry:

Pour the blended wet ingredients over the dry bowl and use a spatula or large whisk to gently fold together. Stop mixing as soon as you see the dry flour mostly disappear to keep the texture tender.

Fold in the Rhubarb:

Gently add the sliced rhubarb and turn the batter only enough to spread the pieces evenly. Take care not to overmix so you preserve the structure and brightness of the fruit.

Portion and Bake:

Line a baking sheet with parchment for easy clean up. Dollop generous spoonfuls of batter spaced a few inches apart. Bake at four hundred degrees until puffed and golden about fifteen minutes flipping each fritter over halfway with a spatula so both sides brown.

Optional for Frying:

To fry heat two inches of vegetable oil in a sturdy pot to three hundred fifty degrees. Fry two fritters at a time for about three minutes per side until deeply golden. Transfer to a rack lined with paper towels to keep them crisp.

Make the Glaze:

Stir together powdered sugar a splash of vanilla and just enough milk to get a thick pourable consistency. If it is too thick add drops of milk until it barely runs off a spoon.

Drizzle and Serve:

Once fritters are cool enough to handle use a spoon or fork to drizzle glaze over each. Let them sit a few minutes so the glaze sets and serve while still warm or at room temperature.

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Rhubarb is my hands down favorite part of these fritters. Growing up my grandmother always let me help harvest the first spring stalks, and every batch reminds me of those sweet and tart mornings in her sunny kitchen.

Storage Tips

Fresh is best with these fritters but leftovers store well in a sealed container at room temperature for up to two days. For the best taste and texture I like to rewarm them on a baking sheet at three twenty five for five minutes. I avoid microwaving since it softens the lovely crisp exterior.

Ingredient Substitutions

Greek yogurt gives the best texture but you can sub with plain unsweetened yogurt or sour cream if needed. If you have to swap the flour try whole wheat pastry flour—not regular whole wheat—for a similar crumb. Any other tart fruit will technically work but there is nothing quite like the fresh snap of rhubarb.

Serving Suggestions

Pile the fresh fritters high on a pretty serving plate and dust them with powdered sugar for a simple finish. I love to serve them with a dollop of whipped cream or a scoop of vanilla ice cream. For breakfast they are excellent alongside a hot mug of milky coffee or light herbal tea.

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Cultural Context

Fritters pop up in nearly every baking tradition but rhubarb baked goods especially call up the northern spring where it is one of the very first things to grow. Recipes like this bring a touch of nostalgia and look beautiful at a casual brunch or a more festive celebration.

These fritters always bring a little bit of sunshine to my table and I come back to this recipe each spring for quick comfort that never fails.

Recipe FAQs

→ What texture do these fritters have?

They feature a crisp golden exterior with a soft, cake-like crumb inside, punctuated by juicy rhubarb pieces that add bursts of tartness.

→ Can I use frozen rhubarb?

Yes, thaw and drain frozen rhubarb thoroughly before folding it in to avoid excess moisture that could affect the batter’s texture.

→ Is the vanilla glaze necessary?

The glaze adds a gentle sweetness and a glossy finish, but the fritters are also delicious plain or with a light dusting of powdered sugar.

→ How should I serve these fritters?

They are best served warm, freshly glazed and accompanied by coffee, tea, or a dollop of whipped cream or vanilla ice cream.

→ Can I bake instead of fry?

Baking results in a softer crust and lighter texture, while frying produces a crispier finish. Both methods deliver tender interiors, so choose based on preference.

→ Can I substitute Greek yogurt?

Sour cream or plain unsweetened yogurt can be used to maintain moisture and tenderness in the batter without altering the flavor much.