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Baked Rhubarb Fritters

Baked rhubarb fritters with golden, puffed tops and juicy rhubarb pieces—lighter than fried fritters. Oven-baked and easy: drop batter onto a sheet pan, dust with cinnamon sugar, and bake until golden.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 210
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
Filling
  • 1.5 cup fresh rhubarb finely diced
Topping
  • 1 cinnamon sugar for topping

Equipment

  • 1 sheet pan

Method
 

Prep and mix dry ingredients
  1. Preheat the oven to 400°F and grease a baking sheet or line it with parchment paper, so the fritters bake evenly without sticking.
  2. Whisk together all-purpose flour, sugar, baking powder, salt, and cinnamon in a bowl until the dry ingredients are evenly combined and speckled.
Mix wet, combine, and add rhubarb
  1. In a separate bowl, beat the egg, milk, and melted butter until smooth and fully blended.
  2. Pour the wet ingredients into the dry ingredients and stir until just combined, then fold in the finely diced rhubarb so you don’t overmix.
Portion, top, and bake
  1. Drop the batter by 1/4 cup portions onto the prepared sheet, spacing them 2 inches apart so they have room to puff.
  2. Sprinkle the tops generously with cinnamon sugar for a lightly crisp, fragrant crust.
  3. Bake for 16-18 minutes at 400°F until golden and puffed, with visible browning at the edges.
Serve
  1. Serve the baked rhubarb fritters warm for the best texture—soft inside with a lightly set exterior.

Notes

For the juiciest centers, dice the rhubarb finely so it disperses through each fritter. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat briefly in a 350°F oven until warmed through. Freezing is yes—freeze cooled fritters up to 2 months and reheat from thawed. For a lighter option, use reduced-fat milk and substitute part of the butter with unsweetened applesauce while keeping the bake powder measurement the same.