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Rhubarb Fritters Recipe

Rhubarb Fritters Recipe

I got this recipe from my niece's son. Since we live in apple country, we have enjoyed apple fritters for many years. This rhubarb treat is a nice change for spring when apples are few and rhubarb is plentiful. -Helen Budinock, Wolcott, New York
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 1 cup all-purpose flour
  • 1 cup plus 1 tablespoon sugar, divided
  • 1/2 teaspoon salt
  • 2 eggs, separated
  • 1/2 cup milk
  • 1 tablespoon butter, melted
  • 2 cups finely chopped fresh or frozen rhubarb, thawed and drained
  • Oil for deep-fat frying
  • Confectioners' sugar


  • 1. In a large bowl, combine flour, 1 cup sugar and salt. In a small bowl, whisk the egg yolks, milk and butter. Gradually add to dry ingredients, stirring until smooth.
  • 2. Toss rhubarb with remaining sugar; gently stir into batter. In a small bowl, beat egg whites until stiff. Fold into batter.
  • 3. In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry a few at a time, turning with a slotted spoon until golden brown. Drain on paper towels. Dust with confectioners' sugar. Serve warm. Yield: about 3 dozen.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts

3 each: 137 calories, 2g fat (1g saturated fat), 39mg cholesterol, 122mg sodium, 27g carbohydrate (19g sugars, 1g fiber), 3g protein .

Reviews for Rhubarb Fritters

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tendedempress 202649
Reviewed Aug. 10, 2013

"I agree- the batter is a bit soupy. Making these fritters is like making hush puppies- You'll have to tweak it in order for it to come out right. After tweaking, the fritters came out perfect and enjoyable!"

ebbie2000 27591
Reviewed Jun. 4, 2009

"Is something missing from this recipe? The batter is really soupy so I added more flour. In addition the fritters come out flat as pancakes. Nothing like the round balls shown in the pictures. Please look in to this. Thank You."

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