Baked Rhubarb Fritters (Print Version)
Oven-baked fritters with rhubarb, cinnamon, and cardamom finished with a smooth vanilla glaze.
# Ingredients:
Fritters
01 -
1½ cups all-purpose flour
02 -
¼ cup granulated sugar
03 -
¼ cup brown sugar
04 -
2 teaspoons baking powder
05 -
1½ teaspoons ground cinnamon
06 -
½ teaspoon ground cardamom
07 -
¼ teaspoon salt
08 -
6 tablespoons cold unsalted butter, diced
09 -
½ cup whole milk
10 -
1 large egg
11 -
1 teaspoon vanilla extract
12 -
1 cup chopped rhubarb, pieces about 1.25 cm thick
Glaze
13 -
1 cup confectioners’ sugar
14 -
2 tablespoons plus ½ teaspoon whole milk
15 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 400°F (204°C). Lightly spray a baking sheet with non-stick spray, ensuring it is broiler-safe.
02 -
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, cardamom, and salt. Cut the cold butter into the dry mixture until it resembles coarse crumbs.
03 -
In a separate bowl, whisk milk, egg, and vanilla extract. Add the wet ingredients to the dry mixture and stir gently until just combined. Fold in the chopped rhubarb carefully.
04 -
Spoon heaping ¼-cup portions of batter onto the prepared baking sheet. Bake for 11 to 13 minutes or until the bottoms are golden brown and centers are set (start checking at 8 minutes for smaller fritters). Transfer to a wire rack and reduce the oven to broil.
05 -
Whisk the confectioners’ sugar, 2 tablespoons of milk, and vanilla extract until smooth. Brush a thin layer of glaze over the baked fritters.
06 -
Place the fritters under the broiler for 2 to 4 minutes, until the tops begin to turn golden and the glaze bubbles. Remove carefully to a wire rack.
07 -
Stir the remaining ½ teaspoon milk into the leftover glaze. Brush this remaining glaze over the warm fritters. Allow to set before serving.
# Notes:
01 -
Best enjoyed the same day. Store any leftovers in an airtight container.