Description
Delightful Baked Rhubarb Fritters with a lightly crisp exterior and tender center, perfect for breakfast or dessert.
Ingredients
- 2 cups rhubarb, cut into 1/2-inch pieces
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1/2 cup milk
- 1/4 cup neutral oil (vegetable or canola)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Optional: 1/3 cup diced apple or berries for extra fruit texture
- Powdered sugar or a simple glaze of 1 cup powdered sugar + 2–3 tablespoons milk for dusting or glazing
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Pat the rhubarb pieces dry with a paper towel.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Beat the eggs with milk, oil, vanilla, and lemon zest in a separate bowl.
- Pour the wet mix into the dry ingredients and stir just until combined, then fold in the rhubarb.
- Drop heaping tablespoons of batter onto the prepared sheet, shaping them slightly if needed.
- Bake for 12–16 minutes until golden at the edges and set in the center.
- Let cool for 5 minutes, then dust with powdered sugar or glaze.
Notes
Keep the batter slightly lumpy to avoid dense fritters. Store cooled fritters in an airtight container for up to 24 hours for best texture.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American