Description
A crisp exterior and tender, tangy interior, these Baked Rhubarb Fritters are an elegant twist on a rustic favorite.
Ingredients
Scale
- 2 cups rhubarb, trimmed and cut into 1/2-inch pieces (about 250 g)
- 1 1/4 cups all-purpose flour (150 g)
- 1/3 cup granulated sugar (67 g)
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 large egg, room temperature
- 1/2 cup whole milk (120 ml), warmed slightly
- 3 tbsp unsalted butter, melted and cooled slightly
- 1 tsp pure vanilla extract
- 3/4 cup powdered sugar (90 g), for the glaze
- 1–2 tbsp fresh lemon juice, strained
- 1 tsp lemon zest, finely grated
- Confectioners’ sugar for dusting
- 2 tbsp sliced almonds, toasted (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment and lightly dust with flour or spray with baking oil.
- Toss the rhubarb with 1 tbsp of the granulated sugar and let sit 5 minutes; drain excess liquid.
- Whisk flour, remaining sugar, baking powder, and salt in a bowl until evenly combined.
- In a separate bowl, whisk the egg, milk, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry and fold until just combined.
- Gently fold the rhubarb into the batter and scoop tablespoon-sized mounds onto the prepared sheet.
- Bake for 12–15 minutes, rotating halfway through, until fritters are golden.
- While fritters bake, whisk powdered sugar with lemon juice and zest to a pourable glaze.
- Transfer fritters to a rack, spoon or drizzle glaze, dust with confectioners’ sugar, and scatter toasted almonds.
Notes
Allow fritters to cool on a rack to preserve crisp edges; glazing directly on the pan may trap steam.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg