Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Whisk together the flour, sugar, baking powder, cinnamon, and salt in a large bowl until fully combined.

Beat the eggs, milk, yogurt, melted butter, and vanilla in a separate bowl until smooth.

Fold the wet mixture into the dry ingredients until just combined.

Gently fold in the chopped rhubarb.

Drop mounds of batter onto the prepared baking sheet and flatten them slightly.

Bake for 14-16 minutes or until golden brown.

Cool for 3 minutes on the pan, then transfer them to a wire rack.

For the glaze: whisk powdered sugar, milk, and vanilla until smooth.

Drizzle the glaze over warm fritters and broil for 2-3 minutes until bubbly.