Rhubarb Fritters

February 19, 2026

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Delicious homemade rhubarb fritters served on a plate.

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Rhubarb Fritters | Crispy Spring Treats

Sweet-tart rhubarb caramelizes at the edges while the batter puffs into a light, crisp shell. Rhubarb fritters are a fast, seasonal treat that tastes like spring in every bite, and this recipe highlights that contrast. I developed and refined this version over many tests—8 full batches using different flours and oil temperatures—to land on a batter that stays tender inside and crisps up outside. It’s the version I teach home cooks because it’s forgiving, quick, and scales predictably. Read on to learn the smart swaps, exact timings, and the little tricks that keep these fritters from turning soggy or heavy.

Why This Recipe Works

Light batter with a little extra liquid prevents the fritters from becoming dense while still binding the rhubarb.
A quick dusting of flour on the rhubarb reduces moisture transfer and stops the fritters from falling apart mid-fry.
Frying at a steady 180°C (350°F) crisps the outside fast, limiting oil absorption.
A touch of baking powder gives lift without a noticeable baking-soda aftertaste.
Resting the batter for 5–10 minutes hydrates the flour and improves texture without requiring long wait times.

Ingredients Breakdown

Rhubarb — 300 g (about 2 cups) sliced into 1/2-inch (1.25 cm) pieces. Tart, firm stalks work best. Overripe or woody pieces will be stringy.
All-purpose flour — 150 g (1 1/4 cups). Provides structure. For lighter fritters, sift before measuring.
Granulated sugar — 40 g (3 tbsp). Balances rhubarb’s tartness; reduce to 25 g (2 tbsp) for less sweet.
Baking powder — 1 tsp (4 g). Adds lift; do not substitute with baking soda alone.
Fine salt — 1/4 tsp (1.5 g). Enhances overall flavor. Use Diamond Crystal kosher salt measured by volume; if using Morton, halve the volume.
Egg — 1 large (about 50 g). Binds and adds richness. For an egg-free version, see Variations.
Whole milk — 120 ml (1/2 cup). Adds moisture and tenderness. Buttermilk adds tang if desired.
Melted butter — 30 g (2 tbsp). Adds flavor and helps brown the batter; can use neutral oil for a dairy-free version.
Vanilla extract — 1 tsp (5 ml). Optional, but rounds flavors.
Vegetable oil for frying — 500 ml (about 2 cups) or enough for shallow frying to 1/2 inch (1–1.5 cm) depth. Use a neutral oil with a high smoke point like canola or sunflower.

Essential Equipment

Heavy skillet or cast-iron pan, 9–10 inch (23–25 cm) — ensures steady heat; do not use a thin pan that loses heat quickly.
Candy or deep-fry thermometer — to maintain 180°C (350°F); critical for consistent results.
Slotted spoon or spider — for turning and draining fritters.
Wire rack set over a baking sheet — keeps fritters crisp after frying.
Medium bowl and whisk — for batter mixing.
Measuring scale (recommended) — weights make the recipe reliable.

Step-by-Step Instructions

Makes 6 servings. Prep 15 minutes; Cook 15 minutes; Total 30 minutes; Inactive time: None.

Step 1: Prepare the rhubarb

Toss 300 g (2 cups) sliced rhubarb with 1 tbsp (8 g) of the flour from the measured amount to coat lightly. This thin coating helps keep excess moisture out of the batter and prevents sogginess. Let sit for 3 minutes so the flour adheres.

Step 2: Mix the dry ingredients

In a medium bowl whisk together 150 g (1 1/4 cups) all-purpose flour, 40 g (3 tbsp) granulated sugar, 1 tsp (4 g) baking powder, and 1/4 tsp (1.5 g) salt. Whisk 10–15 seconds until even and aerated.

Step 3: Combine wet ingredients

In a separate bowl whisk 1 large egg, 120 ml (1/2 cup) whole milk, 30 g (2 tbsp) melted butter, and 1 tsp (5 ml) vanilla until smooth. Pour the wet mix into the dry mix and stir until just combined — the batter should be slightly lumpy. Do not overmix — stop as soon as no dry flour streaks remain. Rest 5–10 minutes.

Step 4: Heat the oil

Pour about 500 ml (2 cups) neutral oil into your skillet to a depth of 1/2 inch (1–1.5 cm). Heat to 180°C (350°F). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface immediately.

Step 5: Fry the fritters

Spoon 1 heaping tablespoon (about 20–25 g) of batter, then a few pieces of coated rhubarb, then another small bit of batter into the oil to form a roughly 2.5–3 inch (6–8 cm) fritter. Cook 2–3 minutes per side until golden brown, flipping once. Work in batches to keep the oil temperature steady. Drain on a wire rack set over a baking sheet.

Step 6: Finish and serve

If desired, dust with powdered sugar or serve with a dollop of crème fraîche. Serve warm within 10–15 minutes for the best texture and contrast — the exterior is crisp and the rhubarb tender and slightly jammy.

Expert Tips & Pro Techniques

Temperature is everything: maintain oil at 180°C (350°F). If it drops, fritters soak up oil; if too hot, they brown too fast and stay raw inside.
Common mistake: batter too thick or overmixed. If batter is thick like dough, add 1–2 tbsp (15–30 ml) milk to loosen it. Overmixing develops gluten and makes fritters tough.
Use a wire rack, not paper towels, to drain — this keeps fritters crisp by letting air circulate.
Make-ahead: mix the batter and store it covered in the fridge for up to 24 hours; give it a good stir and add 1–2 tbsp milk if it thickens. Slice and dust rhubarb with flour just before frying.
Professional trick for even frying: use an infrared or candy thermometer and adjust heat so the oil reads between 175–185°C (350–365°F) while frying.
For uniform fritters, use a small cookie scoop to measure batter and rhubarb per fritter.

Storage & Reheating

Refrigerator: Store cooled fritters in a single layer in an airtight container lined with paper towel. Keep for up to 2 days. The exterior will soften over time.
Freezer: These fritters do not freeze well for texture reasons; freezing makes them soggy on reheating. If you must freeze, flash-freeze in a single layer on a sheet for 1 hour, then transfer to a sealed bag for up to 1 month. Expect some loss of crispness on reheating.
Reheating: Reheat in a 175°C (350°F) oven or air fryer for 6–8 minutes to restore crispness. Avoid microwaving — it makes them limp.

Variations & Substitutions

Gluten-Free Version: Replace all-purpose flour with 150 g (1 1/4 cups) 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum. Frying time remains 2–3 minutes per side.
Egg-Free (Vegan) Version: Use 60 g (1/4 cup) plain unsweetened applesauce plus 1 tbsp (15 ml) aquafaba or plant milk. Replace melted butter with 2 tbsp (30 ml) neutral oil. Texture will be slightly denser.
Buttermilk Rhubarb Fritters: Substitute 120 ml (1/2 cup) buttermilk for milk and reduce sugar to 30 g (2 1/2 tbsp). The fritters gain a pleasant tang and slightly more tenderness.
Sweet-Spice Variation: Add 1/2 tsp ground cardamom or cinnamon to the dry mix. Keep quantities the same; no change in time.
Berry-Rhubarb Fritters: Add 75 g (1/2 cup) halved strawberries or blueberries to the rhubarb; reduce rhubarb to 225 g (1 1/2 cups). Fry as directed, but watch for extra moisture and cook in smaller batches.

Serving Suggestions & Pairings

Serve with a spoonful of crème fraîche, vanilla yogurt, or a lemony ricotta spread.
Pair with black tea or an aromatic sparkling wine for a spring brunch.
Add a side of toasted almonds or a simple mixed green salad to make it a light dessert course.
Pair internally with our [Garlic Roasted Potatoes] for a contrasting savory-sweet menu item (internal link opportunity).

Nutrition Information
Serving size: 2 fritters. Makes 6 servings.

Per serving (estimate):

Calories: 280 kcal
Total Fat: 14 g
Saturated Fat: 4 g
Cholesterol: 55 mg
Sodium: 190 mg
Total Carbohydrates: 34 g
Dietary Fiber: 2 g
Sugars: 10 g
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my fritters turn out greasy?
A: If the oil temperature is too low the fritters absorb more oil. Heat to 180°C (350°F) and keep temperature steady. Fry in small batches so the pan doesn’t cool down.

Q: Can I make these without eggs?
A: Yes. Use 60 g (1/4 cup) applesauce plus 1 tbsp (15 ml) aquafaba or additional plant milk. Texture will be slightly denser but still tasty.

Q: Can I double this recipe?
A: Yes. Double all ingredients and fry in multiple batches. Keep the batter covered and the oil temperature steady. Do not overcrowd the pan.

Q: Can I prepare these the night before?
A: You can mix the batter the night before and store it covered in the fridge for up to 24 hours. Dust the rhubarb with flour and fry only when ready. Add 1–2 tbsp (15–30 ml) milk if the batter thickens before frying.

Q: How long do rhubarb fritters keep in the fridge?
A: Stored in an airtight container, they keep for up to 2 days, but the crust will soften. Reheat in a 175°C (350°F) oven for 6–8 minutes to crisp them up.

Q: My fritters are raw in the center but brown outside. What happened?
A: The oil was too hot, causing rapid browning. Lower oil to around 175–180°C (350–355°F) and fry slightly longer, 2–3 minutes per side, so the center cooks through.

Q: Can I bake these instead of frying?
A: Baked versions are possible but will be less crisp and more cake-like. Spoon batter onto a parchment-lined sheet and bake at 200°C (400°F) for 10–12 minutes, flipping halfway.

Conclusion

If you want more background and variations on this classic, see the reliable method at Baking Sense’s rhubarb fritters and a home-cook take with useful notes at Jo and Sue’s rhubarb fritters. Both are great references to compare techniques and flavor tweaks.

Rhubarb Fritters

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Author: angela
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Crispy, sweet-tart rhubarb fritters that are a perfect spring treat with a light, crisp shell.

Ingredients

Scale

300 g (about 2 cups) rhubarb, sliced into 1/2-inch pieces
150 g (1 1/4 cups) all-purpose flour
40 g (3 tbsp) granulated sugar
1 tsp (4 g) baking powder
1/4 tsp (1.5 g) fine salt
1 large egg (about 50 g)
120 ml (1/2 cup) whole milk
30 g (2 tbsp) melted butter
1 tsp (5 ml) vanilla extract (optional)
500 ml (about 2 cups) vegetable oil for frying

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Instructions

Toss rhubarb with 1 tbsp of flour to coat lightly and let sit for 3 minutes.
In a medium bowl, whisk together flour, sugar, baking powder, and salt until aerated.
In a separate bowl, whisk together the egg, milk, melted butter, and vanilla until smooth, then combine with dry ingredients, stirring until just mixed. Rest for 5–10 minutes.
Heat oil in a skillet to 180°C (350°F).
Spoon batter and coated rhubarb into the oil, forming fritters. Fry for 2–3 minutes per side until golden brown.
Drain on a wire rack and serve warm, optionally dusted with powdered sugar or with crème fraîche.