I bring together tangy rhubarb pieces and pillowy, yeasty dough, frying them until golden and glazing them with rhubarb-infused sweetness. The result? Crispy outside, chewy inside, with bursts of bright rhubarb in every bite.

Why You’ll Love This Recipe

I love the contrast of textures—light, airy dough meets slightly crisp rhubarb. The sweet-tart glaze lifts the flavor, and the fritters are impressive yet simple enough for me to make any time rhubarb’s in season.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• all‑purpose flour
• baking soda
• salt
• ground cardamom (optional, for warm spice)
• buttermilk
• melted butter
• eggs
• granulated sugar
• instant yeast
• fresh rhubarb, diced
• sugar for macerating rhubarb
• lemon juice
• oil for frying
• confectioners’ sugar for glaze

directions

Make the dough – I whisk dry ingredients, then mix buttermilk, butter, eggs, sugar, and yeast. I add dry mix and knead until smooth.
Let it rise – I transfer dough to an oiled bowl, covering it until doubled (about 1–1½ hrs).
Prep the rhubarb – I toss rhubarb with sugar and salt, letting it sit at least an hour to macerate and release juice.
Incorporate fruit – I drain rhubarb (reserving juice), roll dough into a rectangle, layer in most of the fruit, fold, flatten, then add remaining fruit and shape into a log. I cut into pieces and shape them by hand.
Second rise – I place fritters on parchment, cover, and let rise another hour until puffy.
Fry – I heat oil to 350 °F (175 °C) and fry fritters a few at a time—about 1 min per side—until golden, then drain.
Glaze – While still warm, I dip tops into a glaze made from maceration juice and confectioners’ sugar, then set to cool.

Servings and timing

This makes about 12 large fritters (or 20 smaller palm-sized ones).

Prep & maceration: ~1 hr
First rise: 1–1½ hrs
Second rise: ~1 hr
Frying & glazing: ~30 min
Total time: ~4 hrs 30 min (includes resting/rising)

Variations

Spice it up: Add cardamom or a pinch of grated nutmeg to the dough.
Fruit swap: Use diced apples or berries instead of rhubarb.
Baked version: Shape and bake them like scones, then broil with glaze—less oil, more convenience.

storage/reheating

I enjoy fritters fresh and warm — they soften quickly. I store leftovers unglazed in an airtight container at room temperature for up to 1 day. To reheat, I pop them in a 325 °F oven for 5–7 min, then glaze. For longer storage, I freeze them before glazing and reheat straight from the freezer before dipping in glaze.

FAQs

How can I make these lighter?

I could swap half the all‑purpose flour for white whole wheat for a heartier bite, but it changes the texture. A full switch might make them denser.

Can I bake them instead of frying?

Yes, I’ve seen baked versions—like quick scone-style fritters—but the texture and flavor differ. The fried dough has a classic indulgence that baking won’t replicate.

Can I use dry yeast instead of instant?

Absolutely. If using active dry yeast, I dissolve it in warm buttermilk (with a pinch of sugar) first and let it sit until foamy before mixing.

What if I don’t have rhubarb juice for the glaze?

I squeeze the maceration liquid, heat it gently to dissolve sugar, and then stir in confectioners’ sugar with a little lemon juice to reach desired consistency—no wasted juice!

Can I prep ahead?

Yes. After the first rise, I can wrap the dough up to overnight in the fridge. The next day I roll, shape, let rise, fry, and glaze.

Conclusion

I find these fritters to be a delightful blend of crispy, chewy, tart, and sweet. They’re a show‑stopping seasonal treat, perfect for brunch or dessert. With a bit of planning—like letting the dough and rhubarb rest—they come together beautifully. I hope I’ll be making them again soon, and I encourage making them your new favorite rhubarb indulgence!