Introduction
These Rhubarb Cookies are a delightful way to enjoy the bright, tart flavor of rhubarb in a soft, chewy cookie! Studded with diced rhubarb and sweetened with a hint of vanilla, these treats strike the perfect balance between sweet and tangy. Perfect for spring baking, lunchboxes, or an afternoon snack with tea.
Why You’ll Love This Recipe
Unique flavor – Rhubarb adds a refreshing twist
Soft & chewy texture – Like a cross between a cookie and a muffin top
Easy to make – No fancy techniques required
Great for using garden rhubarb – No need to wait for pie!
Ingredients You’ll Need
For the Cookies:
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup finely diced rhubarb (about 2 stalks)
- ½ cup white chocolate chips (optional, for sweetness)
For the Vanilla Glaze (Optional):
- ½ cup powdered sugar
- 1-2 tbsp milk
- ½ tsp vanilla extract
Step-by-Step Instructions
1. Prep the Rhubarb & Dough
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in egg and vanilla.
- Gradually mix in the dry ingredients until just combined.
- Fold in diced rhubarb and white chocolate chips (if using).
2. Bake to Perfection
- Drop dough by rounded tablespoons onto the baking sheet (2 inches apart).
- Bake for 10-12 minutes until edges are lightly golden.
- Let cool on the pan for 2 minutes, then transfer to a wire rack.
3. Add the Glaze (Optional)
- Whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle over cooled cookies.
Pro Tip: For extra tang, add ½ tsp lemon zest to the glaze!
Expert Tips for the Best Cookies
Texture & Flavor Tweaks
- Extra soft: Use 1 tbsp cornstarch in the flour mix.
- More tartness: Increase rhubarb to 1 ¼ cups.
- Crunchy option: Add ¼ cup chopped walnuts or pecans.
Storage & Freezing
- Room temp: Keep in an airtight container for 3 days.
- Freeze unbaked dough: Scoop into balls and freeze for 2 months (bake from frozen, adding 1-2 extra minutes).
- Freeze baked cookies: Layer between parchment paper for 1 month.
Troubleshooting
Problem: Cookies spreading too much?
Solution: Chill dough for 30 minutes before baking.
Problem: Rhubarb too watery?
Solution: Pat diced rhubarb dry with a paper towel before mixing.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes! Thaw completely and pat dry to remove excess moisture.
What if I don’t have white chocolate chips?
Substitute dark chocolate chips, chopped strawberries, or shredded coconut.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend.
Why are my cookies cakey?
Too much flour—measure by spooning and leveling.
Why These Cookies Are a Must-Try
Unique twist on classic cookies – Rhubarb’s tang shines!
Perfect for rhubarb season – No pie crust required
Kid-friendly & elegant – Great for bake sales or tea time
Rhubarb Cookies: Soft, Chewy & Bursting with Tangy Sweetness
- Total Time: 30 mins
Description
Discover a delightful twist on your usual cookie recipe with these rhubarb cookies. These treats are perfectly sweet with a hint of tartness from fresh rhubarb, making them a unique and delicious snack for any occasion.
Ingredients
1 cup butter, softened
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups diced fresh rhubarb
1/2 cup chopped walnuts (optional)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the diced rhubarb, walnuts (if using), cinnamon, and nutmeg.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These rhubarb cookies are a deliciously unique treat that combines the tartness of rhubarb with a sweet and soft cookie base. Perfect for any occasion, they’re sure to become a new favorite. Give them a try and enjoy the delightful flavors!
