These rhubarb cookies are sweet, tangy, and almost certainly a cookie like you’ve never had before. If you love rhubarb desserts, you’ll love this rhubarb cookie recipe.
Over the years, I’ve made all kinds of rhubarb desserts. From breads to pies, I’ve made hundreds of rhubarb sweets. These cookies are a new twist on rhubarb sweets.
Rhubarb Cookie Recipe
You’ll only need basic baking ingredients to make this recipe. Outside of the rhubarb, you probably have everything you need in your kitchen right now.
- brown sugar
- baking soda
- baking powder
See the recipe card at the end of the post for quantities.
It only takes three steps to make these cookies. Talk about easy!
Step 1: Prepare your Dough
In a large bowl, beat brown sugar, butter, and egg together. Add flour, cinnamon, salt, baking soda, and baking powder. Beat well until dough forms.
Step 2: Add the Rhubarb
Add rhubarb and beat again.
Step 3: Bake your Cookies
Form balls of dough and place them on a greased cookie sheet. Bake.
Hint: Depending on the water content of your rhubarb, more flour may be necessary. This will also affect the baking time.
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this rhubarb cookie recipe.
- Butter – Use margarine in a pinch
- Cinnamon – Cardamom, ginger, nutmeg are great substitutes
Want to personalize this rhubarb cookie recipe? Here are some of my tried and true tips for changing up this recipe.
- Extract – Add a teaspoon of vanilla, lemon or mint to the batter to alter the flavor nicely
- Add Chips – Add white chocolate chips or caramel chips
- Craisins – Add some cranberry raisins or raisins
- Nuts – Almonds, pecans, or shredded coconut
- Tart Fruit – Raspberries, lemon and apples are the perfect tart substitute for rhubarb or to be used in combination with
- Sweet Fruit – Consider using less rhubarb and adding some strawberries, blackberries and blueberries to add additional sweetness
If you love recipes like this, you may also enjoy this collection of assorted cookies.
You’ll only need a few basic pieces of kitchen equipment to make these cookies.
- Measuring cups and spoons
- Mixing bowl
- Cutting board
- Cookie sheet
Store these cookies in an air-tight container at room temperature for up to 2 weeks. For longer storage, you can freeze them for up to a year.
This is one of the easiest cookie recipes you’ll ever make. That being said, there are a couple of things to remember to make them the best they can possibly be.
- When measuring flour, don’t scoop directly from the container. Instead, spoon the flour loosely into the measuring cup and then level it off with a knife. This ensures the proper measure.
- Unlike flour, you want to pack your brown sugar extremely well when measuring it to ensure the proper measure.
- Be sure your cookies are completely cool before placing them in your container to prevent condensation.
Do you have questions about this rhubarb cookie recipe? Here are some of the most commonly asked questions about rhubarb cookies.
The tang of rhubarb makes a great counterpoint to the sweetness of pies, cookies, cakes, and sweet bread.
They’ll last for up to two weeks at room temperature or up to a year in the freezer.
Place them in an air-tight, freezer-safe container or heavy-duty freezer bag and freeze for up to a year.
More Cookie Recipes
Do you like cookies? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
- rimmed baking sheet
- 1 cup brown sugar
- ½ cup butter softened
- 1 large egg
- 1 ¾ cups flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup rhubarb finely diced
- Preheat oven to 375ºF.
- Get out and measure your ingredients.
- In a large bowl, beat brown sugar, butter, and egg together.
- Add flour, cinnamon, salt, baking soda, and baking powder. Beat well until dough forms.
- Add rhubarb and beat again.
- Using a 1-inch cookie dough scoop, form balls of dough and place them on a greased cookie sheet. These cookies will spread.
- Bake cookies for 12-14 minutes or until baked through.
- Allow to cool on cookie sheet for 5 minutes.
- Then place on a rack until cool completely.
- Every bite!