Go Back

Baked Rhubarb Fritters

Baked rhubarb fritters are oven-baked golden rounds with tender, puffed centers and finely diced rhubarb. This easy healthier dessert skips frying for a lighter texture while still delivering cinnamon-sugar topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 165
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 melted
Rhubarb
  • 1.5 cup fresh rhubarb finely diced
Topping
  • 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 with parchment paper so the fritters release easily.
Mix dry ingredients
  1. Whisk together all-purpose flour, sugar, baking powder, salt, and cinnamon in a mixing bowl until evenly combined.
Mix wet ingredients
  1. In a separate bowl, beat the egg, milk, and melted butter until smooth and pourable.
Combine batter
  1. Pour the wet ingredients into the dry ingredients and stir until just combined to keep the batter tender.
  2. Fold in the finely diced rhubarb gently so pieces are evenly distributed without overmixing.
Portion and top
  1. Drop the batter by 1/4 cup portions onto the prepared sheet, spacing them about 2 inches apart for room to puff.
  2. Sprinkle the tops generously with cinnamon sugar so they bake into a lightly crisp, fragrant finish.
Bake and serve
  1. Bake at 400°F for 16-18 minutes until the fritters are golden and puffed with a set, springy center.
  2. Serve warm so the rhubarb stays juicy and the cinnamon-sugar topping tastes fresh.

Notes

For the best texture, stir the batter only until the dry streaks disappear—overmixing can make fritters tough. Store leftovers in an airtight container in the fridge up to 3 days and rewarm in a 350°F oven for 5-7 minutes. Freezing is not recommended for best rhubarb texture. For a lighter swap, use unsalted butter and reduce added sugar by 1-2 tbsp while keeping the rhubarb portion the same.