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This hearty rhubarb cinnamon fritter recipe transforms tart spring rhubarb into delightful golden treats with a sweet vanilla glaze. The combination of warm cinnamon and tangy rhubarb creates a perfect balance that makes these fritters irresistible for breakfast or dessert.
I discovered this recipe during a spring harvest when my garden produced more rhubarb than I knew what to do with. What started as an experiment quickly became a family tradition, with my children eagerly awaiting "fritter weekends" each spring.
Ingredients
How To Make Baked Rhubarb Cinnamon Fritters
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My favorite part of this recipe is watching the rhubarb pieces transform during cooking. What starts as firm tart chunks becomes jammy pockets of flavor that perfectly contrast with the sweet dough and glaze. The first time I served these at a family brunch my uncle who claimed to hate rhubarb ate four in one sitting!
Storing Your Fritters
Ingredient Substitutions
Serving Suggestions
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Perfect Rhubarb Selection
Frequently Asked Questions
- → Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb. Thaw it completely and pat it dry before folding it into the batter to avoid excess moisture.
- → Can I substitute Greek yogurt in the batter?
Yes, plain or vanilla yogurt can be used as a substitute for Greek yogurt, though it may slightly affect the texture of the fritters.
- → What type of oil is best for frying fritters?
Vegetable oil is ideal for frying due to its neutral flavor and high smoke point. You can also use canola oil or sunflower oil.
- → How do I know when the oil is hot enough for frying?
Heat the oil to 175°C (350°F). Use a kitchen thermometer for accuracy or test by dropping a small amount of batter into the oil; it should sizzle immediately without burning.
- → How can I store leftover fritters?
Store leftover fritters in an airtight container at room temperature for up to 1 day. Reheat them gently in the oven for a few minutes to restore their texture.