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

In a separate bowl, beat the eggs until smooth, then mix in the whole milk, plain Greek yogurt, and vanilla extract.

Gently pour the wet mixture into the bowl of dry ingredients and fold together until just combined.

Carefully fold the chopped rhubarb into the batter.

In a deep skillet, pour enough vegetable oil to reach a depth of about 2 inches and heat to 175°C (350°F).

Once the oil is hot, drop heaping tablespoons of the fritter batter into the skillet, frying about 2-3 fritters at a time for 2-3 minutes on each side.

Using a slotted spoon, remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil.

In a small bowl, combine powdered sugar, a splash of milk, and a few drops of vanilla extract to make the glaze.

Drizzle the glaze over the warm fritters and serve immediately.