These Baked Rhubarb Fritters are filled with chunks of tart rhubarb and covered with a caramelized, crunchy sugar coating! All you need are some simple ingredients and 30 minutes!

We’ve started to get quite a collection of baked fritter recipes on here. And for a good reason, they are super easy to make and delicious!

The latest variation? Baked Rhubarb Fritters! 

These baked rhubarb fritters are just as irresistible as the previous flavor combinations with the same soft, tender inside and a caramelized, crunchy outside.

Also like the other flavors, these rhubarb fritters disappeared almost before they had completely cooled!

Packed with chunks of fresh rhubarb and spiced with hints of cinnamon and cardamom, these fritters are a flavorful spring breakfast treat!

How to Make Baked Rhubarb Fritters

Making these rhubarb fritters is a lot like making scones. You whisk together your dry ingredients, cut in your butter, add in your combined wet ingredients, and stir it all together until just combined. Simple!

Start by preheating your oven to 400 degrees Fahrenheit. Spray a baking sheet with non-stick cooking spray. Make sure that your baking sheet can go under the broiler.

In a large bowl, whisk together the all-purpose flour, sugar, brown sugar, baking powder, cinnamon, cardamom, and salt.

Cut in cold butter until mixture appears to have coarse crumbs. 

In a small bowl, whisk together the milk, egg, and vanilla extract. Add your wet ingredients to your dry ingredients, and stir until mixture is just combined. You do not have to stir until the mixture is smooth, just combined.

Fold in the chopped rhubarb with a spatula.

Drop mixture by heaping 1/4 cup-full onto the prepared baking sheet. (If you want to make small fritters, use a heaping tablespoonful.)

An ice cream scoop works well for this. A measuring cup will give you more nooks and crannies for the glaze to settle into once baked, but the ice cream scoop is less messy.

Bake for 11-13 minutes, or until bottoms are golden brown and center is set. (If you are making small fritters, start checking for doneness at 8 minutes.)

Remove baking sheet to a wire rack, and turn oven to broil.

After turning oven to broil, prepare glaze. Whisk together confectioner’s sugar, 2 Tablespoons milk, and vanilla extract until smooth. Brush a thin layer of glaze over fritters.

Place fritters under broiler. Broil for 2-4 minutes, or until tops start to turn golden and the glaze bubbles.

Carefully remove baking sheet to a wire rack. Stir remaining 1/2 teaspoon of milk into the remaining glaze. Brush the rest of the glaze over warm fritters.

Allow the glaze to harden, then enjoy! We found that the cinnamon and cardamom flavor shone through once the fritters were on the cooler side.

These fritters are the best eaten same day. If there are leftovers, store them in an airtight container.

Tips for Making Baked Rhubarb Fritters

• While I normally am all for using whole wheat flour in recipes, I really recommend that you stick to all-purpose flour or white whole wheat flour. The texture is noticeably different, as well as the flavor. So, if you want to go all whole wheat, just know that it will change things.
• Do not overmix. It will be tempting to mix the batter until everything is smooth. It’s a lot like a muffin mix where you just need to stir until combined. The result will be a soft, melt-in-your-mouth fritter.
• Don’t have cardamom on hand or don’t like the flavor? Leave it out. The flavor will still be great!
• To get the batter on the baking sheet you can either use a 1/4 cup measuring cup or an ice cream scoop like this one. The measuring cup gives you more nooks and crannies for the glaze to settle into once baked. However, the ice cream scoop is less messy.

Love fritters? More Baked Fritter recipes to try!

• Baked Apple Fritters
• Baked Peach Fritters
• Baked Pumpkin Fritters

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Baked Rhubarb Fritters

Yield: 8 large fritters

Prep Time: 10 minutes

Bake Time: 13 minutes

Total Time: 23 minutes

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Ingredients

For the Fritters

• 1 1/2 Cups all-purpose flour
• 1/4 Cup sugar
• 1/4 Cup brown sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/4 teaspoon salt
• 6 Tablespoons butter, cold and cut into pieces
• 1/2 Cup milk, the higher the fat content the richer the flavor
• 1 egg
• 1 teaspoon vanilla
• 1 Cup chopped rhubarb, cut pieces about 1/2 inch thick

For the Glaze

• 1 Cup confectioner's sugar
• 2 Tablespoons + 1/2 teaspoon milk (a higher fat percentage works best)
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Spray a baking sheet with non-stick cooking spray. (Make sure your baking sheet can go under a broiler.)
2. In a large bowl, whisk together all-purpose flour, sugar, brown sugar, baking powder, cinnamon, cardamom, and salt. Cut in butter until mixture resembles coarse crumbs.
3. In a small bowl, whisk together milk, egg, and vanilla extract. Add wet ingredients to dry ingredients, and stir until just combined. Gently fold in chopped rhubarb.
4. Drop by heaping 1/4 cup-full onto prepared baking sheet. (If you want to make small fritters, use a heaping tablespoonful.)
5. Bake for 11-13 minutes, or until bottoms are golden brown and center is set. (If you are making small fritters, start checking for doneness at 8 minutes.) Remove to a wire rack and turn oven to broil.
6. After turning oven to broil, prepare glaze. Whisk together confectioner's sugar, 2 Tablespoons milk, and vanilla extract until smooth. Brush a thin layer of glaze over fritters. Place under broiler. Broil for 2-4 minutes, or until tops start to turn golden and the glaze bubbles.
7. Carefully remove baking sheet to a wire rack. Stir remaining 1/2 teaspoon of milk into the remaining glaze. Brush rest of glaze over warm fritters.
8. Allow glaze to harden and serve.
9. Best enjoyed same day. If there are leftovers, store in an airtight container.

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