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Baked Rhubarb Fritters

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Quick baked rhubarb fritters that are lightly sweet and perfect for any meal, highlighting rhubarb’s tangy flavor.

Ingredients

Scale
  • 2 cups fresh rhubarb, chopped (about 4–5 stalks)
  • 1 cup all-purpose flour
  • 1/2 cup sugar (adjust to taste)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 cup milk (dairy or plant-based)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon butter, melted (or neutral oil)

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a baking sheet or line it with parchment paper.
  2. Whisk together the flour, sugar, baking powder, cinnamon, cardamom, and salt in a large bowl.
  3. Whisk the milk, egg, and vanilla extract in a separate bowl until combined.
  4. Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix; a few streaks of flour are fine.
  5. Fold the chopped rhubarb into the batter evenly.
  6. Drop rounded tablespoonfuls of batter onto the prepared baking sheet, spacing them about 1½ to 2 inches apart.
  7. Drizzle the melted butter over the fritters to promote browning.
  8. Bake for 15 to 20 minutes or until the fritters are puffed and golden at the edges.
  9. Let the fritters cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling slightly. Serve warm.

Notes

For gluten-free, try a 1:1 gluten-free flour blend and check baking powder. If rhubarb is very tart, add more sugar. These fritters are best enjoyed fresh but can be stored in an airtight container for 3 days.

Nutrition

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