Baked Rhubarb Fritters
Baked rhubarb fritters are a delightful twist on traditional doughnuts, combining the tartness of rhubarb with a sweet glaze, making them a perfect brunch or snack option.
Ingredients
Fritters
- 2 cups Fresh Rhubarb, diced
- 1 cup All-Purpose Flour Use gluten-free blend for gluten-free option.
- ½ cup Granulated Sugar Can substitute with coconut or maple sugar.
- 1 tbsp Baking Powder
- 1 large Egg
- ½ cup Milk Almond milk can be used for lactose-free.
- ¼ cup Melted Butter Coconut oil can be used as a dairy-free option.
- 1 tsp Vanilla Extract
Glaze
- 1 cup Powdered Sugar Alternative sweeteners may affect texture.
- 2 tbsp Milk or Lemon Juice Mix with powdered sugar for desired thickness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.
- In a mixing bowl, combine the diced rhubarb, flour, sugar, and baking powder. Mix well.
- In another bowl, whisk together the egg, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Baking
- Drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 15-20 minutes, or until lightly golden and a toothpick comes out clean.
Glazing
- While the fritters bake, make the glaze by mixing powdered sugar with milk or lemon juice until smooth and desired consistency is achieved.
- Once the fritters are baked, let them cool slightly before drizzling with glaze.
Notes
Store leftover fritters in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. You can also freeze fritters by placing them in a single layer on a baking sheet, freezing until solid, then transferring them to a freezer bag. They can be reheated in the oven or microwave. Make sure to chop the rhubarb into small, uniform pieces for even distribution in the batter. Feel free to add spices like cinnamon or nutmeg for an extra flavor boost. If you prefer a thicker glaze, add more powdered sugar; for a thinner glaze, add more milk or lemon juice.