Baked Rhubarb Fritters Recipe
These Baked Rhubarb Fritters are the sort of treat that puts a springtime sparkle in your step—plump, golden puffs studded with tart rhubarb and slicked in a shiny vanilla glaze. With their rustic, craggy tops and dreamily soft centers, they capture everything that’s loveable about rhubarb season. The scent of cinnamon, butter, and caramelized sugars drifting from your oven is pure magic, and each bite hits that delightful balance of sweet and tangy. Whether you’re sharing them for brunch or sneaking a fritter as a midnight snack, this recipe truly lets the sunny flavor of Baked Rhubarb Fritters shine.
Ingredients You’ll Need
The ingredient list for these Baked Rhubarb Fritters is refreshingly short and approachable, but every component adds a layer of flavor or ensures the perfect tender crumb. Gathering these on your kitchen counter sets you up for a gratifying baking experience with unbeatable results.
- All-purpose flour: Forms the backbone of the fritter dough, providing structure while letting the rhubarb star.
- Sugar: Adds sweetness that balances the rhubarb’s tart punch.
- Brown sugar: Brings a light molasses note and lovely richness to the dough.
- Baking powder: Ensures the fritters puff up with that irresistible lightness.
- Cinnamon: Lends classic warmth and depth that pairs perfectly with rhubarb.
- Cardamom: For a subtle floral twist that makes each bite feel special.
- Salt: Just enough to wake up and balance all the sweet and spicy flavors.
- Butter (cold, cut into pieces): Gives melt-in-your-mouth pockets throughout the fritter, plus a rich flavor.
- Milk (higher fat preferred): Adds moisture and a touch of extra richness to the dough, making the final fritters ultra tender.
- Egg: Binds everything together, ensuring the fritters hold beautifully while baking.
- Vanilla extract: Rounds out the sweetness and compliments both the glaze and the fritter dough.
- Chopped rhubarb (1/2 inch pieces): Provides bursts of tart, juicy flavor and that signature pop of springtime color.
- Confectioner’s sugar: Creates a delicate, smooth glaze that coats the fritters in sweetness.
- Milk (for glaze): Helps thin out the glaze to the perfect consistency for brushing and drizzling.
- Vanilla extract (for glaze): Gives the finishing touch of classic vanilla aroma to the shiny glaze.
How to Make Baked Rhubarb Fritters
Step 1: Preheat and Prep
Get things off to a smooth start by preheating your oven to 400 degrees Fahrenheit. Grab a sturdy baking sheet that can withstand the broiler later, and give it a good spray with non-stick cooking spray. This will keep your Baked Rhubarb Fritters from sticking and ensure clean, beautiful bottoms every time!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, sugar, brown sugar, baking powder, cinnamon, cardamom, and salt. This creates a lovely, even base, and allows the spices to disperse perfectly, so each fritter will have that enticing warmth and sweetness in every mouthful.
Step 3: Cut in the Butter
Take your cold, cubed butter and toss it into the bowl with your dry mixture. Use a pastry cutter, two knives, or even your fingertips to break up the butter until the mix looks like coarse, buttery crumbs. This little bit of effort pays off big, giving your fritters their fluffy, tender texture and little pockets of buttery flavor.
Step 4: Whisk the Wet Ingredients
In a separate, smaller bowl, whisk together the milk, egg, and vanilla extract. This trio brings all the moisture and flavor together, ready to tie your dry ingredients into a cohesive, spoonable dough.
Step 5: Combine and Fold in Rhubarb
Pour the wet ingredients into the dry mix and gently stir until everything is just combined—no over-mixing! Now, tenderly fold in your chopped rhubarb pieces, making sure they’re evenly distributed. The tartness of rhubarb will sweeten slightly as it bakes, but will still burst with flavor in every bite.
Step 6: Drop and Bake
Scoop out the dough in heaping 1/4 cup portions and drop them onto your prepared baking sheet. For bite-sized fritters, use heaping tablespoons instead. Bake for 11-13 minutes (8 minutes for smaller ones), until the bottoms are golden brown and the centers are just set. Keep an eye on them—the aroma will be your clue they’re nearly done!
Step 7: Broil with Glaze
Once baked, transfer your fritters to a wire rack, and turn your oven to broil. Meanwhile, whip up your glaze by whisking together confectioner’s sugar, 2 tablespoons of milk, and vanilla until smooth. Brush a thin layer of this sweet glaze over the warm fritters, then pop them under the broiler for a glittering, caramelized finish—just 2-4 minutes until golden and bubbly on top.
Step 8: Double Glaze and Cool
Remove the fritters from the broiler. Stir the remaining 1/2 teaspoon milk into your reserved glaze and brush it over the hot, golden fritters for an irresistibly glossy finish. Allow the glaze to set and harden slightly before serving—this last touch seals in the flavor and adds a delectable crunch.
How to Serve Baked Rhubarb Fritters
Garnishes
Finish your Baked Rhubarb Fritters with a shower of extra confectioner’s sugar or a flourish of finely grated lemon zest for a bright, aromatic pop. For a special touch, try a sprinkle of toasted sliced almonds or even a dash more ground cardamom right over the glaze while it’s still sticky. These garnishes not only make them look irresistible, but also amplify the flavors with each bite.
Side Dishes
These fritters are a dream next to a bowl of Greek yogurt, a scoop of vanilla ice cream, or a handful of fresh berries. At brunch, plate them with softly scrambled eggs, smoked salmon, or a fresh citrus salad to balance the sweetness and add freshness to your table.
Creative Ways to Present
Pile your Baked Rhubarb Fritters high on a rustic cake stand for a centerpiece, or nestle each fritter into cupcake liners for grab-and-go appeal at picnics or parties. If you want to wow your guests, serve them warm in mini cast iron skillets with a drizzle of extra glaze or a dollop of freshly whipped cream.
Make Ahead and Storage
Storing Leftovers
Although Baked Rhubarb Fritters are best enjoyed the day they’re made (when the aroma is at its most intoxicating), you can store leftovers in an airtight container at room temperature for up to 2 days. The glaze helps lock in moisture and flavor, so each fritter stays soft and sweet.
Freezing
To prolong your fritter joy, freeze completely cooled fritters in a single layer on a baking sheet until solid, then transfer to a zip-top bag or airtight container. They’ll keep well for up to a month—just be sure to add a piece of parchment between layers to prevent sticking.
Reheating
For the best texture, reheat Baked Rhubarb Fritters in a 325 degree Fahrenheit oven for 8-10 minutes, which revives the tenderness without drying them out. If reheating from frozen, allow them to thaw at room temperature first, then pop into the oven until warmed through and the glaze is just melty again.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! If using frozen rhubarb, don’t thaw it first—just toss the pieces in a tablespoon of flour before folding into the batter to keep excess moisture in check. The result is still tangy, juicy bites inside your fritters.
What if I don’t have cardamom?
No worries! While cardamom adds a lovely hint of floral spice, the fritters are still delicious without it. You can substitute a little extra cinnamon, or a pinch of nutmeg or ginger for a different, but equally delightful, flavor profile.
Can I make Baked Rhubarb Fritters gluten-free?
Definitely! Swap out the all-purpose flour for a cup-for-cup gluten-free flour blend. Just keep in mind that texture may vary slightly, but the fritters will still be beautifully tender and flavorful.
My glaze is too thick/thin—how do I fix it?
If your glaze is too thick, simply add extra milk, a tiny splash at a time, until it reaches a consistency you can easily brush or drizzle. If it’s too thin, whisk in a bit more confectioner’s sugar until it turns opaque and glossy.
Can I double the recipe for a crowd?
Absolutely! This recipe scales up beautifully—just make sure to bake the fritters in batches so they have space to spread and rise. Double (or even triple) batches are perfect for brunches, potlucks, or gifting.
Final Thoughts
Whether you make them for a weekend brunch, bake sale, or simply to indulge in some seasonal joy, Baked Rhubarb Fritters are sure to win hearts. They’re easy, stunning, and absolutely bursting with bright, comforting flavor. You’ll want to add this recipe to your springtime (or anytime) baking rotation—give it a try and enjoy every sweet-tart bite!
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Baked Rhubarb Fritters Recipe
- Total Time: 33 minutes
- Yield: Makes 12 fritters 1x
- Diet: Vegetarian
Description
These Baked Rhubarb Fritters are a delightful treat that perfectly balances the tartness of rhubarb with a sweet glaze. They are easy to make and are a great way to enjoy fresh rhubarb when in season.
Ingredients
Dough:
- 1 1/2 Cups all-purpose flour
- 1/4 Cup sugar
- 1/4 Cup brown sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon salt
- 6 Tablespoons butter, cold and cut into pieces
- 1/2 Cup milk, the higher the fat content the richer the flavor
- 1 egg
- 1 teaspoon vanilla
Filling:
- 1 Cup chopped rhubarb, cut pieces about 1/2 inch thick
- 1 Cup confectioner’s sugar
- 2 Tablespoons + 1/2 teaspoon milk (a higher fat percentage works best)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees Fahrenheit. Spray a baking sheet with non-stick cooking spray. (Make sure your baking sheet can go under a broiler.)
- In a large bowl, whisk together all-purpose flour, sugar, brown sugar, baking powder, cinnamon, cardamom, and salt. Cut in butter until mixture resembles coarse crumbs.
- In a small bowl, whisk together milk, egg, and vanilla extract. Add wet ingredients to dry ingredients, and stir until just combined. Gently fold in chopped rhubarb.
- Drop by heaping 1/4 cup-full onto prepared baking sheet. (If you want to make small fritters, use a heaping tablespoonful.)
- Bake for 11-13 minutes, or until bottoms are golden brown and center is set. (If you are making small fritters, start checking for doneness at 8 minutes.) Remove to a wire rack and turn oven to broil.
- After turning oven to broil, prepare glaze. Whisk together confectioner’s sugar, 2 Tablespoons milk, and vanilla extract until smooth. Brush a thin layer of glaze over fritters. Place under broiler. Broil for 2-4 minutes, or until tops start to turn golden and the glaze bubbles.
- Carefully remove baking sheet to a wire rack. Stir remaining 1/2 teaspoon of milk into the remaining glaze. Brush rest of glaze over warm fritters.
- Allow glaze to harden and serve.
- Best enjoyed same day. If there are leftovers, store in an airtight container.
Notes
- For a flavor variation, add some orange zest to the glaze.
- These fritters are best served warm.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Baked Rhubarb Fritters, Rhubarb Recipe, Fritters Recipe, Dessert, Baking
