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

In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, ground cinnamon, and fine salt.

In a separate bowl, whisk together the eggs, milk, Greek yogurt, melted unsalted butter, and vanilla extract.

Gently pour the wet mixture into the dry ingredients and stir until just combined.

Carefully fold in the finely chopped fresh rhubarb until evenly distributed.

Utilize a cookie scoop to drop mounds of batter onto the prepared baking sheet, shaping them into rounds.

Bake for 14–16 minutes, or until golden brown and fluffy.

Cool on the baking sheet for about 3 minutes, then transfer to a wire rack.

Whisk together powdered sugar, milk, and vanilla extract to create the glaze, then drizzle over warm fritters.