Sweet & Tangy Rhubarb Fritters

Posted on June 1, 2025

Golden brown rhubarb fritters stacked on a plate, dusted with powdered sugar and served with honey.

Crispy on the outside, tender on the inside, and bursting with the bright, zesty flavor of rhubarb—these Sweet & Tangy Rhubarb Fritters are your new favorite springtime treat! Whether you’re new to cooking with rhubarb or already a fan, this quick and fun recipe brings out its best. Slightly tart with just the right touch of sweetness, these golden fritters are perfect for breakfast, brunch, or an afternoon snack.

Why You’ll Love This Recipe

These Sweet & Tangy Rhubarb Fritters are the ultimate combo of easy and delicious. You don’t need any fancy equipment—just a bowl, a pan, and a few pantry staples. The tart rhubarb adds a refreshing zing that pairs beautifully with the sweet, fluffy batter. They’re ready in under 30 minutes, making them perfect for last-minute brunches or cozy weekend treats. Plus, this recipe is super adaptable—swap in your favorite fruits or add spices to make it your own.

Ingredients

These fritters come together with simple, everyday ingredients—and the star, of course, is fresh rhubarb! Make sure to dice it finely for the perfect texture in every bite.

You’ll need:

1 cup fresh rhubarb, finely chopped
1 cup all-purpose flour
2 tablespoons sugar (plus extra for sprinkling)
1 teaspoon baking powder
½ teaspoon ground cinnamon (optional but yummy)
¼ teaspoon salt
1 large egg
⅓ cup milk
½ teaspoon vanilla extract
Oil for frying (vegetable or canola work great)
Powdered sugar or honey, for topping (optional)

Instructions

These fritters are as fun to make as they are to eat! Just a quick mix, a sizzle in the pan, and you’re good to go. Here’s how:

Prep the rhubarb: Wash and finely chop your rhubarb. Set aside.
Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon (if using), and salt.
Combine the wet ingredients: In a separate small bowl, beat the egg, then stir in the milk and vanilla extract.
Make the batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the chopped rhubarb. Don’t overmix—lumpy is fine!
Heat the oil: In a skillet, heat about ½ inch of oil over medium heat until shimmering (you can test with a small drop of batter—it should sizzle).
Fry the fritters: Drop spoonfuls of batter (about 2 tablespoons each) into the hot oil. Flatten slightly with the back of a spoon. Fry 2–3 minutes per side until golden brown.
Drain and dust: Transfer to a paper towel-lined plate to drain. While warm, sprinkle with powdered sugar or a little extra granulated sugar—or drizzle with honey!

Servings and Timing

These Sweet & Tangy Rhubarb Fritters make about 8–10 small fritters, perfect for sharing… or not! 😋 They’re best served warm, fresh out of the skillet, but they’re still tasty at room temperature.

Here’s a quick breakdown of timing:

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 3–4 people (or 2 if you’re really hungry!)

Tips and Variations

Want to make these fritters even more fun or suit your tastes? Here are some easy ways to customize them:

No rhubarb? Try diced apples, strawberries, or blueberries instead.
Make it citrusy: Add a teaspoon of orange or lemon zest for an extra zing.
Gluten-free? Use a 1:1 gluten-free flour blend—just be sure to check for consistency.
More spice: A pinch of nutmeg or cardamom goes great with rhubarb.
Sweet tooth? Mix a little brown sugar into the batter for a richer taste.
Serve it up: Top with whipped cream, Greek yogurt, or a scoop of vanilla ice cream for dessert vibes.

Storage

If you have leftovers (lucky you!), these rhubarb fritters can be saved for later—but they’re definitely best when fresh.

To store:

Let fritters cool completely before storing.
Place in an airtight container lined with paper towel to absorb moisture.
Keep in the refrigerator for up to 2 days.

To reheat:
Pop them in a toaster oven or skillet for a few minutes to bring back the crispiness. Avoid microwaving—they’ll get soggy!

Frequently Asked Questions

1. Can I use frozen rhubarb?
Yes! Just thaw and drain it well before using to avoid excess moisture in the batter.

2. Do I have to peel rhubarb?
Nope! Just trim the ends and wash it. Peeling is only necessary if the stalks are very thick or tough.

3. Can I bake these instead of frying?
Technically yes, but they won’t get the same crispy texture. Frying is best for that golden crunch.

4. What kind of oil is best for frying?
Neutral oils like vegetable, canola, or sunflower oil work great. Avoid olive oil due to its low smoke point.

5. Are these fritters very tart?
Not too much! The sugar in the batter balances the rhubarb’s natural tang. For extra sweetness, just add a drizzle of honey.

6. Can I make the batter ahead of time?
It’s best used fresh, but you can prep the dry and wet ingredients separately, then mix them just before cooking.

7. Are these kid-friendly?
Absolutely! Just chop the rhubarb finely and maybe serve with a bit more sweetness on top to balance the tang.

Conclusion

There you have it — Sweet & Tangy Rhubarb Fritters that are crisp, cozy, and just the right mix of tart and sweet! Whether you’re rhubarb-obsessed or trying it for the first time, these fritters are a quick and joyful way to bring seasonal flavor to your table. Serve them up for brunch, dessert, or just because—it’s hard to eat just one.

Pin1

1 Shares