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
This was inspired by my blueberry rhubarb pie and rhubarb coffee cake recipe on this site. They all pair well with this amazing oreo frappuccino or our cloud coffee recipe.
Ingredients
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
- butter
- egg
- flour
- cinnamon
- salt
- baking soda
- baking powder
- rhubarb
See the recipe card at the end of the post for quantities.
Instructions
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.
Substitutions
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
Variations
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.
Equipment
You’ll only need a few basic pieces of kitchen equipment to make these cookies.
- Measuring cups and spoons
- Whisk
- Spoon
- Mixing bowl
- Knife
- Cutting board
- Cookie sheet
Storage
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.
Tips
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.
FAQ
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.
Rhubarb Cookies
Ready to get cooking? Remember that you can print this recipe if you would like.
Rhubarb Cookies
Equipment
- rimmed baking sheet
Ingredients
- 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
Instructions
- 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.
- Serve.
- Enjoy!
- Every bite!
Julie C
My cookies didn’t really get flat. Maybe it’s because I had some big chunks of brown sugar that just wouldn’t break down and I kept beating the first mixture trying to make them smaller? I enjoy a nice flat, crispy cookie, but these were quite puffy and soft. Very tasty though!
Karin and Ken
I’m glad you thought they were tasty. I’m sorry they’re not the type of cookie you’re looking for! Hopefully you find some other recipes on this site that you enjoy more! I try my best! Enjoy your day. Karin
Marlene
Can’t recommend these rhubarb cookies enough best I’ve ever tried
Karin and Ken
Well thank you! I could not agree with you more! I love these cookies too! All the best. Karin
Cindy
We absolutely love these cookies Best rhubarb cookies we’ve ever eaten thank you for sharing
Karin and Ken
As always you’re most welcome! Glad you enjoyed them as much as we all do! Thank you for taking the time to let me know! All the best. Karin