Nothing says spring quite like fresh rhubarb, and these rhubarb fritters are the perfect way to showcase it. With a lightly sweet dough folded around bursts of tart rhubarb and finished with a delicate lemon glaze, they are the ideal indulgence for brunch, special mornings, or simply celebrating the arrival of warmer days.
The dough is tender and flavorful, the rhubarb offers a tangy punch, and the glaze ties it all together with a sweet citrus finish. While they require a bit of time and care, the results are so worth it—crispy, golden, and packed with seasonal flavor.
Equipment You’ll Need
- Stand mixer with dough hook (or a large mixing bowl and a sturdy wooden spoon)
- Whisk
- Bench scraper
- Rolling pin
- Baking sheet lined with parchment paper
- Small saucepan
- Deep fryer or heavy-bottomed pot
- Thermometer (for accurate frying temperature)
- Cooling rack
Ingredients for Rhubarb Fritters
For the Dough:
- 17 ½ ounces all-purpose flour (approximately 3 ½ cups)
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cardamom
- ½ teaspoon coarsely ground black pepper
- 8 ounces buttermilk (1 cup, at room temperature)
- 2 ounces butter, melted
- 2 large eggs (at room temperature)
- 4 ounces granulated sugar (½ cup)
- 1 tablespoon instant yeast
For the Rhubarb Filling:
- 1 ½ pounds rhubarb, diced into ½-inch pieces
- 8 ounces granulated sugar (1 cup)
- ¼ teaspoon table salt
For the Glaze:
- 8 ounces confectioners sugar (2 cups)
- 1 teaspoon lemon juice
- Reserved rhubarb syrup (from macerating the rhubarb)
For Frying:
- 2 quarts oil (vegetable or canola oil recommended)
Step-by-Step Instructions
Prepare the Dough
- In a medium bowl, whisk together 2 cups of flour, baking soda, salt, cardamom, and black pepper. Set aside.
- In the bowl of a stand mixer, combine buttermilk, melted butter, eggs, granulated sugar, and instant yeast. Mix until combined.
- Add the dry mixture to the wet ingredients and stir for about one minute. Switch to a dough hook, and gradually add the remaining flour until the dough forms.
- Knead the dough using the mixer on medium speed for about five minutes, adding a touch more flour if the dough is too sticky. If kneading by hand, incorporate as much flour as possible during mixing, then knead in the rest on a floured surface.
- Turn the dough onto a floured surface and knead until smooth and elastic. Form into a ball, place in a lightly oiled bowl, and turn to coat. Cover the bowl and let the dough rise in a warm place until doubled in size.
Prepare the Rhubarb Filling
- In a separate bowl, toss the diced rhubarb with granulated sugar and salt. Let sit for at least one hour.
- After sitting, drain the collected juice into a small saucepan. Heat the juice over medium-low heat just until the sugar dissolves, creating a light syrup. Set aside to cool slightly.
Make the Glaze
- In a small bowl, mix the confectioners sugar with lemon juice. Add enough cooled rhubarb syrup to achieve a thin batter-like consistency for the glaze.
Assemble the Fritters
- Turn the risen dough out onto a lightly floured surface and roll it into a 16-inch by 12-inch rectangle.
- Spread two-thirds of the rhubarb over half of the dough. Fold the empty side over the rhubarb side to cover.
- Gently flatten the dough to embed the rhubarb. Repeat the process with the remaining rhubarb: spread over half, fold again, and gently press into a rough 12-inch by 3-inch log.
- Using a bench scraper, cut the dough into 12 even pieces.
- Shape each piece into a rough disc, pressing any loose rhubarb into the center and adjusting to distribute the filling evenly.
- Place the formed fritters on a floured, parchment-lined baking sheet. Cover and let them rise until nearly doubled; they should feel light and bounce back slowly when poked gently.
Fry the Fritters
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F. Use a thermometer to maintain the correct temperature.
- Fry the fritters in batches of 2 to 3 at a time, cooking for about 4 to 5 minutes per side until deep golden brown.
- Drain on a cooling rack placed over a baking sheet to catch any excess oil.
Glaze and Serve
- While still slightly warm, dip the tops of the fritters into the lemon-rhubarb glaze. Set them back on the rack to let the glaze set.
- Enjoy warm for the best texture and flavor.
Tips for Perfect Rhubarb Fritters
- Use fresh rhubarb for the best texture and tartness. Avoid frozen rhubarb, which releases too much moisture.
- Do not overload the dough with too much rhubarb, or the fritters may leak during frying.
- Monitor oil temperature carefully to prevent burning or undercooking.
- Eat the fritters the same day they are made for the crispiest texture, though you can refresh them briefly in a warm oven if needed.
How to Customize Your Rhubarb Fritters
One of the best things about homemade fritters is how easy they are to adapt based on your tastes or the ingredients you have on hand. While the classic rhubarb filling is bright, tangy, and refreshing, you can explore several delicious variations to make these fritters uniquely yours. Here are some ideas:
Add a Fruit Twist
- Strawberries – Add diced strawberries along with the rhubarb for a classic strawberry-rhubarb flavor combination.
- Apples – A few small diced apples can add a sweet crunch to the fritters.
- Blueberries – Toss a handful of blueberries into the filling for extra bursts of juiciness.
Flavor the Dough
- Citrus Zest – Add a teaspoon of lemon or orange zest to the dough for a bright, fragrant flavor that complements the tart rhubarb.
- Vanilla – A teaspoon of vanilla extract in the dough will give the fritters a soft, warm undertone.
- Almond Extract – A small amount of almond extract can add a rich, nutty dimension.
Experiment with the Glaze
- Orange Glaze – Swap the lemon juice for orange juice to make a sweeter, floral glaze.
- Spiced Glaze – Add a pinch of cinnamon, nutmeg, or cardamom to the glaze for a spiced finish.
- Simple Sugar Dusting – Skip the glaze altogether and dust the warm fritters with powdered sugar for a lighter, classic look.
Enhance the Texture
- Chopped Nuts – Mix in finely chopped pecans or walnuts with the filling for added crunch.
- Rolled Oats – Add a tablespoon of oats to the dough to give the fritters a rustic texture.
Final Thoughts: A Seasonal Delight Worth the Effort
Making homemade rhubarb fritters takes a bit of time, but the results are absolutely worth it. Tender, fluffy dough, tart rhubarb filling, and a sweet, glossy lemon glaze come together to create a springtime treat that is both nostalgic and utterly delicious. Perfect for brunch, dessert, or a weekend baking project, these fritters are sure to impress anyone lucky enough to enjoy one warm from the fryer.
Ready to bring a taste of spring to your kitchen? Grab some fresh rhubarb and get frying!
Rhubarb Fritters
These homemade rhubarb fritters are tender, flavorful, and packed with bursts of tart rhubarb inside a lightly sweet dough. Finished with a delicate lemon glaze, they’re perfect for spring mornings, brunches, or special treats.
Ingredients
Method
- Whisk 2 cups of the flour with baking soda, salt, cardamom, and black pepper. Set aside.
- In a mixer bowl, combine buttermilk, butter, eggs, sugar, and yeast. Mix until combined. Add the dry mixture and stir for 1 minute, then switch to a dough hook and add the remaining flour.
- Knead with the mixer for 5 minutes, adding flour if sticky. If mixing by hand, incorporate as much flour as possible before kneading the rest in.
- Turn the dough onto a floured surface and knead until smooth and no longer sticky. Form into a ball and place in a lightly oiled bowl, turning to coat. Cover and let rise until doubled in size.
- Mix the diced rhubarb with sugar and salt, and let sit for at least 1 hour. Drain the juice into a small pot.
- Heat the juice on medium-low until the sugar dissolves. Mix confectioners sugar with lemon juice, then add enough rhubarb juice to make a glaze with a thin batter consistency.
- Turn the dough out again and roll into a 16″ x 12″ rectangle. Spread ⅔ of the rhubarb over half and fold the dough over it.
- Flatten gently to embed the rhubarb. Add the rest of the rhubarb to half, fold again, and shape into a 12″ x 3″ log. Cut into 12 pieces with a bench scraper.
- Shape each piece into a rough disc, pushing any loose rhubarb back in and adjusting to distribute rhubarb evenly.
- Place on a floured, lined sheet pan. Cover and let rise until nearly doubled. They should feel light and bounce back slowly when poked.
- Heat 2 quarts of oil to 350°F and fry the fritters 2–3 at a time for 4–5 minutes per side. Drain on a cooling rack.
- While still slightly warm, dip the tops in the glaze and let them set on the rack. Best enjoyed warm or fresh.
Notes
Use fresh rhubarb for the best texture and tartness.
Avoid overfilling the dough with rhubarb to prevent leaks during frying.
Make sure the oil temperature stays steady for even cooking.
These fritters are best eaten the day they’re made, but you can refresh leftovers in a warm oven.