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Rhubarb Fritters

 Rhubarb Fritters
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
12 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • Toss rhubarb with remaining sugar; gently stir into batter. In a
  • small bowl, beat egg whites until stiff. Fold into batter.
  • 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.