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Baked Rhubarb Fritters

Baked rhubarb fritters are an oven-baked, lighter dessert with golden, puffed tops and tender rhubarb pieces in every bite. This easy recipe uses a simple batter and a cinnamon-sugar finish instead of deep-frying.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.5 cup all-purpose flour
sugar
  • 0.25 cup sugar
baking powder
  • 2 tsp baking powder
salt
  • 0.5 tsp salt
cinnamon
  • 0.5 tsp cinnamon
egg
  • 1 egg
milk
  • 0.5 cup milk
butter
  • 3 tbsp butter melted
fresh rhubarb
  • 1.5 cup fresh rhubarb finely diced
cinnamon sugar for topping
  • 0.5 cup cinnamon sugar for topping for sprinkling

Equipment

  • 1 sheet pan

Method
 

Prep the oven and tray
  1. Preheat the oven to 400°F, then grease a baking sheet or line it with parchment paper.
Mix the dry and wet batter
  1. Whisk together flour, sugar, baking powder, salt, and cinnamon until evenly combined.
  2. In a separate bowl, beat the egg, milk, and melted butter until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. Fold in the finely diced rhubarb until the batter looks evenly speckled with fruit.
Shape, top, and bake
  1. Drop the batter onto the prepared sheet in 1/4 cup portions, spacing them about 2 inches apart.
  2. Sprinkle the tops generously with cinnamon sugar so the fritters bake with a sweet, browned crust.
  3. Bake at 400°F for 16-18 minutes, until golden and puffed.
Serve
  1. Serve the baked rhubarb fritters warm.

Notes

For best lift, mix wet into dry only until the flour disappears, then fold in rhubarb gently—overmixing makes tougher fritters. Store in an airtight container in the refrigerator for up to 3 days; rewarm in a 325°F oven or toaster oven until just heated through. Freezing is yes: freeze cooled fritters in a single layer, then bag and freeze up to 2 months; reheat straight from frozen. For a lighter swap, use low-fat milk and reduce the cinnamon-sugar topping slightly to cut added sugar without changing the bake method.