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Tender baked fritters featuring tangy fresh rhubarb, warming spices, and a caramelized vanilla glaze with crisp edges and soft scone-like centers.

Ingredients

Scale
  • 2 cups (260 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fine salt
  • 2 large eggs, at room temperature
  • 1/2 cup (120 ml) milk (dairy or unsweetened almond for dairy-free)
  • 1/4 cup (60 g) plain Greek yogurt
  • 2 Tbsp melted unsalted butter or neutral oil (vegetable or canola)
  • 1 tsp pure vanilla extract
  • 1 1/2 cups finely chopped fresh rhubarb (about 1/4-inch pieces, patted dry if wet)
  • 1 cup (120 g) powdered sugar, sifted (for glaze)
  • 1–2 Tbsp milk (for glaze)
  • 1/2 tsp vanilla extract (for glaze)

Instructions

  1. Preheat oven to 400°F (200°C) and place an empty rimmed baking sheet on the middle rack.
  2. Line a second baking sheet with parchment paper or silicone baking mat; lightly grease with cooking spray or oil.
  3. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, cinnamon, and salt.
  4. In a separate bowl, beat eggs, milk, Greek yogurt, melted butter/oil, and vanilla extract until smooth.
  5. If rhubarb is very wet, pat dry with paper towels.
  6. Gently fold wet ingredients into dry ingredients just until combined; batter should be thick like drop biscuit dough.
  7. Fold chopped rhubarb carefully into batter, keeping pieces intact.
  8. Use a 2 Tbsp scoop or two spoons to drop mounds about 2 inches apart onto prepared baking sheet; press each mound to about 1/2 inch thick using damp fingers.
  9. Place baking sheet on the preheated rimmed sheet in the oven and bake 8 minutes; rotate pan and bake an additional 6–8 minutes until tops are golden and edges crisp.
  10. Remove from oven and let fritters rest 3 minutes; transfer to wire rack over parchment to cool slightly.
  11. Whisk powdered sugar with 1 Tbsp milk and 1/2 tsp vanilla extract, adding more milk to achieve drizzly glaze consistency.
  12. Brush or drizzle glaze over still-warm fritters.
  13. (Optional) For a caramelized top, broil glazed fritters 1–2 minutes watching closely, then apply a second thin layer of glaze; if skipping broiler, apply two thin glaze layers letting each set.

Notes

Use cold butter cut into flour for flaky pockets if preferred instead of melting butter., Mix batter gently and just until combined to avoid dense fritters., Pat very wet rhubarb dry to prevent soggy batter., Press batter mounds to 1/2 inch thick for even baking without burning edges., Baking on a hot preheated rimmed baking sheet helps crisp bottoms faster., Watch closely when broiling glaze to avoid burning., Sift powdered sugar before glaze to ensure smooth finish., The recipe is adaptable: fold in strawberries for rhubarb-strawberry flavor; swap rhubarb with apples, peaches, or nectarines; add nuts like pecans or walnuts; try different spices such as ginger, nutmeg, or orange zest., Dairy-free option: use plant-based yogurt, almond/oat milk, and neutral oil instead of butter., Gluten-free option: use cup-for-cup gluten-free flour blend; reduce liquid slightly if needed., Store cooled fritters airtight at room temperature for up to 48 hours or refrigerate 3-4 days (may soften)., Freeze unglazed on a tray first, then bag for up to 1 month; reheat from frozen at 325°F (160°C) 8–12 minutes., To refresh stored fritters, reheat at 325°F for 5–8 minutes and reapply glaze after warming.

Nutrition

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