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Baked Rhubarb Fritters

Baked rhubarb fritters are an oven-baked, lighter take on classic fried fritters, made with diced rhubarb baked into a golden, puffed batter. This easy recipe bakes 1/4-cup portions until the tops turn golden and you can break one open to see tender fruit pieces.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 400°F and grease a baking sheet or line it with parchment paper (visual cue: parchment should lie flat with no folds).
  2. Whisk together the all-purpose flour, sugar, baking powder, salt, and cinnamon in a bowl (visual cue: the mixture looks evenly speckled, with no visible clumps of baking powder).
Make the batter
  1. In a separate bowl, beat the egg, milk, and melted butter until smooth (visual cue: the mixture turns uniform in color).
  2. Pour the wet ingredients into the dry ingredients and stir until just combined (visual cue: batter is thick and still slightly lumpy, not overmixed).
  3. Fold in the finely diced fresh rhubarb gently (visual cue: rhubarb pieces are evenly distributed through the batter).
Portion and bake
  1. Drop the batter by 1/4 cup portions onto the prepared sheet, spacing them 2 inches apart (visual cue: you can see distinct mounds of batter with space between).
  2. Sprinkle the tops generously with cinnamon sugar (visual cue: the mounds look lightly dusted and sparkly).
  3. Bake at 400°F for 16-18 minutes until golden and puffed (visual cue: tops are browned and the fritters hold their height).
  4. Serve warm (visual cue: steam is visible and the centers look tender when you break one open).

Notes

For tender fritters, stir the wet and dry just until the flour disappears—overmixing can make them tough. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in a 350°F oven for 5-7 minutes. Freezing is not recommended for best texture. For a lighter swap, use reduced-fat milk and a plant-based butter alternative in the same amount.