Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Oil for frying
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C).
- Mix together the flour, sugar, cinnamon, cardamom, baking powder, and salt in a bowl.
- Whisk together the egg, milk, and vanilla extract in another bowl.
- Combine the wet and dry ingredients until just blended.
- Fold in the rhubarb pieces gently.
- Heat oil in a frying pan over medium heat.
- Drop batter using a spoon into the hot oil and fry until golden brown on both sides.
- Drain on paper towels and then place on a baking sheet.
- Finish in the oven for about 10 minutes to ensure they are cooked through.
- Dust with powdered sugar before serving.
Notes
For a sweeter interior, toss rhubarb in 1–2 tablespoons of sugar. For gluten-free fritters, use a gluten-free flour blend. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying and Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 fritter
- Calories: 220
- Sugar: 8g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: baked rhubarb fritters, rhubarb recipe, spring snacks, brunch