When spring and early summer roll around, gardens and farmers’ markets burst with beautiful, ruby red stalks of rhubarb. While pies and crisps are classic choices, these Easy Baked Rhubarb Fritters are about to become your new favorite way to use up this seasonal gem!
Traditional fritters are delicious, but standing over a pot of splattering hot oil isn’t always appealing. This recipe solves that problem completely. By baking the batter on a sheet pan, you achieve a beautifully fluffy, tender interior and a slightly crisp edge without any of the greasy mess. The tart, bright bite of the rhubarb is perfectly balanced by the sweet, buttery dough and a generous drizzle of vanilla glaze.
If you are hosting a weekend brunch, these sweet treats are the perfect pairing for hearty, savory dishes like a Tater Tot Breakfast Bowl with Sausage Gravy or protein packed Easy Hashbrown Sausage Bites.
Why You Will Love This Recipe
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No Messy Frying: Baking these fritters means no dealing with cups of hot oil, no greasy smell in your kitchen, and a much lighter dessert!
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Perfect Flavor Balance: Rhubarb is notoriously tart. Baking it into a sweet dough and topping it with a vanilla glaze creates a mouthwatering sweet and sour contrast.
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Quick & Easy: The batter comes together in one bowl in just 10 minutes.
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BBQ & Potluck Perfect: Planning a summer gathering? While you serve up cold sides like a Classic Pasta Salad or a nostalgic Green Pea Salad with Bacon and Cheese, these fritters make an effortless, grab and go dessert for your guests.
Looking for more sweet and refreshing fruit dishes? Follow these up with a gorgeous Hawaiian Cheesecake Salad or a light Cucumber Strawberry Salad!
Essential Ingredients
You likely have almost everything you need for the batter right in your pantry!
For the Fritters:
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Fresh Rhubarb: 1 ½ cups of finely diced fresh rhubarb. (Dice it small about ¼ inch so it cooks through quickly in the oven!)
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Flour & Sugar: 2 cups of all purpose flour and 1/3 cup of granulated sugar.
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Baking Powder: 1 tablespoon to give the fritters that beautifully fluffy, cake like lift.
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Cinnamon & Nutmeg: ½ teaspoon of cinnamon and a pinch of nutmeg add a warm, bakery style aroma.
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Wet Ingredients: ¾ cup of milk, 2 large eggs, 4 tablespoons of melted butter, and 1 teaspoon of vanilla extract.
For the Vanilla Glaze:
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Powdered Sugar: 1 cup, sifted to ensure your glaze is silky smooth.
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Milk & Vanilla: 2 tablespoons of milk and ½ teaspoon of vanilla extract.
Need some dinner inspiration before you dive into dessert? Start the evening with some fun Applebee’s Chicken Wonton Tacos followed by a comforting, cheesy Cheddar Bay Hamburger Casserole!
Step-by-Step Instructions
Step 1: Prep the Oven and Pan Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. Do not skip the parchment, or your fritters will stick!
Step 2: Whisk the Dry Ingredients In a large mixing bowl, whisk together the all purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, and a pinch of salt.
Step 3: Mix the Wet Ingredients In a separate medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth.
Step 4: Combine the Batter Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. The batter should be thick and slightly lumpy do not overmix, or your fritters will be tough!
Step 5: Fold in the Rhubarb Gently fold the finely diced rhubarb into the batter until evenly distributed.
Step 6: Drop and Bake Using a large cookie scoop or a ¼ cup measuring cup, drop mounds of the batter onto your prepared baking sheet, leaving about 2 inches of space between each fritter. Bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Step 7: Glaze and Serve While the fritters cool slightly on a wire rack, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. Once the fritters are warm (but not piping hot), generously drizzle the glaze over the top. Serve warm and enjoy!
Easy Baked Rhubarb Fritters
Ingredients
- 1 1/2 cups fresh rhubarb, finely diced
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup milk
- 2 large eggs
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup powdered sugar for glaze
- 2 tbsp milk for glaze
- 1/2 tsp vanilla extract for glaze
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together milk, eggs, melted butter, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and gently mix until just combined. Do not overmix.
- Fold in the diced rhubarb evenly throughout the batter.
- Scoop batter into mounds onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes until golden brown and cooked through. Let cool slightly.
- Whisk together powdered sugar, milk, and vanilla to make the glaze. Drizzle over warm fritters before serving.
Notes
Expert Baking Tips
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Dice the Rhubarb Small: Because these bake relatively quickly, large chunks of rhubarb won’t have time to soften completely. A fine, ¼ inch dice ensures every bite is tender and bursting with flavor.
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Strawberry Rhubarb Twist: Want to mix it up? Substitute ½ cup of the diced rhubarb with finely diced fresh strawberries!
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Storing Leftovers: Store leftover glazed fritters in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat them in the microwave for 10-15 seconds to make them soft and gooey again!