These rhubarb cookies are sweet, tangy, and almost certainly a cookie like you've never had before. Brown sugar lightly sweetens the cookies, while a combination of flour, eggs, and butter, create a tender cookie with crispy edges and a chewy texture! One of the best rhubarb desserts to enjoy this Spring!
Over the years, I've made all kinds of rhubarb desserts. From breads to pies, I've made hundreds of rhubarb sweets like these rhubarb muffins, Rhubarb Upside Down Cake and rhubarb ice cream! These cookies are a new twist for baking with rhubarb!
If you love cookies then you've got to try my white chocolate coconut cookies, Raspberry Cookies and banana pudding cookies.
Why You Will Love This Rhubarb Cookie Recipe
- Great Way to Use Fresh Rhubarb. If you're tired of making rhubarb pie every year, here's a new way to use it up.
- Simple Ingredients. All you need is rhubarb and a handful of simple baking ingredients to make this cookie recipe!
- Versatile Cookie. These cookies are perfect for all your Spring and Summer entertaining needs.
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.
- Rhubarb: Fresh rhubarb is in season in the spring and summer though sometimes hothouse rhubarb may appear in the stores from January - April. Choose stalks with the brightest color. Discard any leaves on the rhubarb as you only want to eat the stalks.
- Butter: Provides richness and moisture to the cookies. Be sure it's at room temperature for easier mixing.
- Baking Ingredients: You will need the basics such as flour, salt, baking soda, and baking powder to create the texture and give the cookies a bit of a lift.
- Cinnamon: Adds natural sweetness and warmth to the flavor of the cookies that works perfectly with the rhubarb. You can also use cardamom, ginger, or nutmeg as a substitute.
See the recipe card at the end of the post for quantities of each ingredient.
Variations
Want to personalize this rhubarb cookie recipe? Here are some of my tried and true tips for changing up this recipe.
- Add Chips: Add white chocolate chips or caramel chips work well with the flavors of these cookies.
- Dried Fruit: Add some dried cranberries, raisins, dried blueberries, or dried strawberries to pair with the rhubarb.
- Nuts: Almonds, pecans, or shredded coconut are all great ideas of mixing into your cookies.
How to Make Rhubarb Cookies
It only takes three steps to make these cookies. Talk about easy!
Step 1: Creaming the Butter. Beat the brown sugar, butter, and egg together in a large bowl.
Step 2: Adding the Dry Ingredients. Add the flour, cinnamon, salt, baking soda, and baking powder to the bowl. Mix until the dough forms.
Step 3: Adding the rhubarb. Add your chopped rhubarb to the cookie batter and fold it in.
Step 4: Scooping the dough. Use a cookie scoop to form balls of dough.
Step 5: Getting Ready for the Oven. Place the cookie dough on a greased cookie sheet leaving some space in between for spreading.
Step 6: Baking the Cookies: Place the tray of cookies in the oven and bake. Let them cool for five minutes on the pan before transferring to a rack to cool.
⭐️ Hint: Rhubarb contains water so when added to the cookie batter it might alter the consistency. If you find the dough overly sticky add more flour a tablespoon at a time until it will easily scoop. This may also affect the baking time as the cookies may need to be in the oven longer.
If you love cookie recipes you may also enjoy this collection of the best assorted cookies.
Recipe 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.
- Measuring Your Ingredients. Don't scoop the flour 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.
- Pack the Brown Sugar. Unlike flour, you want to pack your brown sugar extremely well when measuring it to ensure the proper measure.
- Cooling Your Cookies. Be sure your cookies are completely cool before placing them in your container to prevent condensation which may lead to soggy cookies.
- Storing: Store these cookies in an airtight container at room temperature for up to a weeks. For longer storage, you can freeze baked cookies for up to a year.
Video
More Rhubarb Recipes
Do you like rhubarb? 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.
Best Rhubarb Cookies
Equipment
- Electric Mixer
Ingredients
- 1 cup brown sugar
- ½ cup butter softened
- 1 large egg
- 1 ¾ cups all-purpose 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 and enjoy.
Anonymous says
Excellent. Slightly Crispy edges and chewy center. I used margarine to lower the cholesterol count (I hope)
Karin and Ken says
I’m so glad to hear you enjoyed these cookies. They’re a personal favorite! Thanks for letting me know. Take care. Karin
Chris Moore says
One of my go to cookies every spring!
Karin and Ken says
I freeze diced rhubarb and make these cookies all year long! We enjoy them too! All the best. Karin
Pam says
They didn’t spread much, which was fine. Moist and chewy: yum!
Karin and Ken says
I’m so glad you enjoyed them! We can’t get enough of them around here! Take care and all the best. Karin
Betty says
The first time I made these cookies they were perfect. Today I made them and they're good but came out more cake like than crispy and chewy. My brown sugar had harden and I had to microwave with moist towel to soften, could that be an issue? Thank you
Karin and Ken says
That could definitely be the issue. Brown sugar can be temperamental at times but rhubarb can be temperamental too. At different points in the season your rhubarb contains more water than others which will definitely change the texture of the cookies. The best way I’ve found around this is to freeze diced rhubarb. I measure out the correct amount of rhubarb and put each in a freezer bag so I can make these cookies all year round. Freezing seems to solve this problem for me. I wish I had better news. I’m sorry your cookies didn’t work out as well as you wanted. I encourage you to try the freezer idea and see if you enjoy the results. Hope I’ve helped. Take care and all the best. Karin
Dorothy K. says
this is an awesome. cookie! I found I had to bake longer than the recommended time
I baked mine for 16 to 18 minutes but that could be my oven. They were crisp around the edges and soft in the middle.Will definitely bake again.
Karin and Ken says
Glad to hear you enjoyed them! We can’t get enough of them around here. Thank you for letting me know. All the best. Karin
Carrie says
My daughter and husband claimed they did not like rhubarb, until they tried these cookies. In my my husband’s words, “these are pretty fantastic!” They were so simple to make!
Karin and Ken says
So happy to hear you enjoyed these cookies! We can’t get enough of them around here! All the best. Karin
Polly says
Very good. My husband says they remind him of an old fashion cookie.
Karin and Ken says
Glad to hear it. You made my day. All the best. Karin
Sandy says
Outstanding! These cookies turned out great. Thanks for this wonderful recipe. Keep up the great work.
Karin and Ken says
Thank you. I’m so glad you enjoyed them. I try my best. Hopefully you find some other recipes that you enjoy just as much. All the best. Karin
Ziggy Tea says
Thank you for this AWESOME recipe! Another recipe I tried recently, very similar but lacking both baking soda and baking powder and including granulated sugar, as well as brown sugar with an additional egg, was quite different. Oddly, those cookies were only mediocre on day one, but, by day two, they took on a new character and were absolutely scrumptious! These, however, are palate pleasing when they are still very warm. I added 1tsp of vanilla and 1/2 tsp of almond flavoring, as I generally do when baking, and I added about a cup of finely chopped walnuts. Yum!
Karin and Ken says
I’m so glad you enjoyed this recipe. It’s a favorite around here! Thanks for letting me know! Take care and all the best. Karin
George says
Made this recipe several times now and we love it. I end up with so much rhubarb it’s nice to know I can freeze it and make these cookies and your other desserts all year round. Thanks for sharing. 💕
Karin and Ken says
As always you’re most welcome! I try my best. We make them all year long too. All the best. Karin
gilliane says
We all love these cookies too. Thanks for sharing this easy yummy recipe. It’s another for my arsenal. We will definitely continue to make it. It’s our new go to rhubarb cookie recipe lol keep up the great work Karin. ❤️
Karin and Ken says
You made my day! Thanks for taking the time to tell me. We love this recipe and I always seem to have some cookies in our freezer! Take care and all the best. Karin
Jered says
Weirdly these cookies did not spread. Not sure what went wrong, but they stayed in little balls. Tasted great, but seemed rather cake like rather than cookies.
Karin and Ken says
Is your baking soda and baking powder fresh? I make these cookies all year round and haven’t experienced that. I apologize for you wasting your time. I can’t think of another reason honestly. Hopefully if you try to make them again they turn out as good as they should be! All the best. Karin
Ziggy says
I find them very moist, more like cake than a cookie, almost, but they spread and flattened, and I cannot stop eating them. I would agree that it could be stale baking powder or soda. Also, what did you use for eggs? I use a liquid substitute, and I add walnuts, vanilla, and almond flavoring. Give them another try. They are worth the effort.
Karin and Ken says
Thank you for your kind words. I could not agree with you more. All the best. Karin
Beth Pierce says
This is my husband's new favorite cookie. Great recipe! Thank you!
Karin and Ken says
Thank you for the compliment! Glad these cookies were a success! Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin
oscar says
Love this easy recipe Thx for sharing they disappeared so fast I’m making another batch. Even the kids are going crazy for them Thx again 💕
Karin and Ken says
You’re most welcome. Glad you enjoyed them! Thank you for letting me know. All the best. Karin
Lorie Atkinson says
Made these I found them lacking in flavour will not make again
Karin and Ken says
I’m so sorry you didn’t enjoy them. I apologize for wasting your time! All the best. Karin
Shelley Chambers says
Mine did not flatten - they were rounded mounds. Could not taste the rhubarb. Maybe I cut it in to small of pieces. Might try again with larger pieces of rhubarb and a little vanilla as others suggested. Kind of disappointing. Sorry!!
Karin and Ken says
I feel awful you wasted your time! I’m sorry you didn’t enjoy them. Hopefully you will if you try them again. Never apologize. I feel like I should apologize because you didn’t like them. We love this recipe. I’m going to make an odd suggestion. If you’re looking for a flatter cookie maybe try freezing the exact portion of your chopped or diced rhubarb for at least one night before making the cookies. Allow rhubarb to defrost in colander in your sink and then toss them in your cookie dough and bake. Hopefully you’ll like the results better than you did the first time. All the best. Karin
Anna M Fader says
Delicious base cookie that can be amended with walnuts etc. I will try again without the soda as it had a bitter edge, and i will leave the rhubarb in bigger pieces so it stands out as a separate ingredient rather than blending into the overall flavor. They were good with rhubarb jam on them, too.
Karin and Ken says
I can’t thank you enough for taking the time to suggest a little jam on the cookies. Brilliant. They taste even better and my husband and son have made sandwiches with 2 cookies and our rhubarb jam in the middle. I can’t thank you enough. All the best. Karin
Marilyn says
Very good cookies — definitely easy to make.
Karin and Ken says
Glad you enjoyed them. We love them around here and make them all year round! All the best. Karin
Jennifer says
Delicious and easy to make. Love this recipe!
Karin and Ken says
I’m so happy you enjoyed them! They’re a hit around here all year long! Take care and enjoy your day! Karin
Penny says
Best cookies I have ever made.
Karin and Ken says
Well thank you that’s quite a statement! You made my day. All the best. Karin
Sandracalder says
Best and favorite cookie will be making very often
Karin and Ken says
Happy to hear it! Glad you’re enjoying this recipe. All the best. Karin
Rache levesques says
Super good cookies thank you
Karin and Ken says
As always you’re most welcome! Glad you enjoyed them! All the best. Karin
Julie says
Followed the recipe exactly even double checked. Cookies did not taste like rhubarb (which I have used in many recipes) and they were fluffy not flat like the picture. Disappointed.
Karin and Ken says
I’m not sure what happened to your cookies. As for rhubarb taste how was your rhubarb? Fresh or frozen? I’m sorry I’m not sure what to suggest exactly. I am sorry you weren’t happy with these cookies. We love them. I apologize for wasting your time. All the best. Karin
Mary specht says
My first ones were really flat and this time double recipe and they are bigger mounds. That one inch scoop was way too small but think the bigger one was too big. hubby will be happy.
Tracey says
Delicious and easy to make! Anyone who loves rhubarb will love these cookies. Have already made three batches this season!
Karin and Ken says
Thank you for your kind words! So happy you enjoyed these cookies! Hopefully you find some other rhubarb recipes on this site that you enjoy just as much! All the best. Karin
Deb says
I would love to try these. Will frozen rhubarb work? Should I thaw and drain before using?
Karin and Ken says
I usually thaw and drain in sink. Pat dry with paper towel and enjoy every bite! All the best. Karin
Robyn says
Great recipe! I did cut down the brown sugar to 3/4 cup. Baked on parchment lined baking sheets (not greased).
Karin and Ken says
Thank you for taking the time to comment and let me know. As always I’m grateful. All the best. Karin
Monique says
This will be my go to rhubarb recipe from now on. Followed the recipe and they turned out perfect in appearance, colour, texture and taste. Wow!
Karin and Ken says
I’m so happy to hear that! You made my day. All the best. Karin
Laura Donavan says
Best cookie ever. I don't even really like rhubarb all that much but my mom grows it. (She grows a lot of it.) I'd just picked a bunch and wow, just wow. I gave half of them away, and ate the rest in a day. Added white choc chips. Sadly, I ate the last one writing this. Happily, I have more rhubarb.
Karin and Ken says
I’m so glad you enjoyed these cookies and were able to enjoy rhubarb! We grow a lot of it too! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
Anne says
Can I use frozen rhubarb in this recipe and if so do I have to adjust to use more flour?
Karin and Ken says
I don’t add extra flour. I allow rhubarb to defrost in my sink in a strainer and right before needed pat dry with paper towel if necessary. Frozen rhubarb works great in these cookies. We make them all year ‘round. Enjoy every bite! All the best. Karin
D. Person says
This was the perfect combination of sweet and tart and so good. No problem with the cookies ending up cakey as some said. I followed the instructions to a “t” and they’re perfect! Thx for another way to use up all that rhubarb.
Karin and Ken says
You’re most welcome. I’m so glad you enjoyed these cookies. We love them and all of our rhubarb recipes. Hopefully you enjoy one of them too. All the best. Karin
Kris says
Good cookie, but what would happen if more rhubarb was used? Too watery? Also, mine made 42 cookies using 1 inch scoop ( yeah! Less calories per cookie!) Final note - my cookies were darker than your picture but could be because my cookies were smaller?
Karin and Ken says
Your cookies could have been darker if you cooked them for the same amount of time as the bigger cookies. If you’re referring to adding more frozen rhubarb dry defrosted rhubarb as best you can with paper towel and throw it in the mix. My cookies tend to be thinner with more frozen rhubarb added and they still taste great. If using fresh rhubarb add as much as you want. The size of your cookie will remain unchanged. Hope that helps. All the best. Karin
Rhonda says
Just made this today and my hubby said " these cookies are so good and tasty thank you so much for making them, that just made my day!" He was lucky that there was any left when he got home because I could have eaten them all 🤣😂
Karin and Ken says
You just made my day! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
Carolyn says
Next time I won't cut the rhubarb so small, couldn't hardly taste it and they were a little dry so I add a light glaze to them. They were actually better after a couple of days.
Karin and Ken says
A light glaze might be nice for a change. I’m going to try that myself! Thank you for sharing the suggestion. I hope you enjoy the cookies more with bigger pieces of rhubarb. If you have time please let me know. All the best. Karin
Karen says
I made these tonight with rhubarb I picked fresh this morning. I added 1tsp. of vanilla because the dough seemed a little dry before baking. Hubs says 4 Stars!!! I thought they were good, but maybe 3 1/2 stars. I'm wondering if it was my rhubarb or if I ground it too much, but they seemed kind of plain. Not much rhubarb tartness for my liking. I will make them again and leave out the vanilla. We'll see what the hubs says then!
Karin and Ken says
We tried adding vanilla and other extracts and it always overpowered the rhubarb. I also would not grind up the rhubarb or it disappears in the cookie. Small pieces in our opinion works best! Please let me know what you think when you make them again. We love this easy recipe. I hope you enjoy them more! All the best. Karin
Mary Jo says
Made these cookies and they were gone in a day! Love them! Will make again only will double the batch next time!
Karin and Ken says
I always make a double batch myself because it seems there is never enough! I’m so glad you enjoyed them! Thank you for letting me know! All the best. Karin
Cathie says
Made these cookies tonight and they are really good. I used fresh rhubarb so no problem with too much moisture. Will make them again!
Karin and Ken says
So happy to hear you enjoyed them! They’re a favorite around here! Thank you for letting me know. Enjoy your day! Karin
Janet H says
Loved them, probably make the rhubarb in bigger chunks next time. Will also try adding the vanilla.
Karin and Ken says
I’m so glad you enjoyed them! We make them all the time. Especially during rhubarb season! Thank you for letting me know. All the best. Karin
Karen says
I agree about leaving the rhubarb in bigger chunks. I used my food processor and could hardly taste the rhubarb. My next time I will leave out the teaspoon of vanilla, that I added, so I get more rhubarb flavor.
Karin and Ken says
Your cookies will definitely taste better. All the best. Karin
Charlene Guingrich says
Made cookies as directed, except for a few white chocolate chips.The cookies are awesome!!
Karin and Ken says
Well thank you for your kind words! I’m so glad you enjoyed them. Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin
Trudi says
What a great recipe! My husband loved the cookies.
Karin and Ken says
I’m so glad! We love them too! Thank you for taking the time to let me know! All the best. Karin
Judy says
Very good cookies. Second batch I added walnuts because we like walnuts in everything. My cookies did NOT spread though but remained round and plump and tender. Thank you for this recipe.
Karin and Ken says
As always you’re most welcome. I’m so glad you enjoyed them! Walnuts taste great too! Thank you for taking the time to let me know. All the best. Karin
Jeff/Jean Chindlund says
Do these freeze well?
Karin and Ken says
I have some in my freezer right now or they would have disappeared already! 😉 These cookies freeze well in an airtight container or resealable freezer bag for 2 months. Enjoy every bite! All the best. Karin
Anne says
Can I use frozen rhubarb in this recipe and if so do I have to adjust to use more flour?
Karin and Ken says
I don’t add extra flour. I simply allow rhubarb to defrost in my sink in a strainer until needed. Maybe 30 minutes. When needed I pat dry with paper towel. Frozen rhubarb works great in these cookies. We make them all year ‘round. All the best. Karin
Becky says
I doubled the recipe, used 4 c of flour plus added 1 tsp of corn starch to the flour to help them tighten up a little. They were perfect!
Karin and Ken says
I’m so glad you enjoyed them! Cornstarch? I’m going to try that myself. Thank you for the suggestion. As always I’m grateful. Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin
Deb K says
These looked delicious. Can frozen rhubarb be used? Should it be thawed first? Will this effect consistency or cooking time? Your feedback would be appreciated.
Thanks!
Karin and Ken says
I have never tried it but have always wanted to. I would defrost rhubarb in fridge or on counter and make sure it’s as dry as possible with paper towel. Then add it to recipe as if it were fresh. That’s what I would do. I’d love to hear your thoughts if you try this recipe! All the best. Karin
Caroline Sue Magruder-Raybin says
This recipe was even better with 1 tsp. of vanilla which seemed to enhance the fresh rhubarb flavor. People loved them!
Karin and Ken says
I can’t thank you enough for taking the time to let me know. I’m going to try that myself! All the best to you and thank you again! Karin ❤️
Linda says
Amazingly good!! Chewy with a crispy edge, sweet with a rhubarb zing, and perfect with a glass of milk or a mug of tea. We have a new family favorite!
Karin and Ken says
Thank you for taking the time to let me know! We love these cookies too! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
María says
Excited to try this but GF!
Do you use light or dark brown sugar? Thanks!
Karin and Ken says
Light brown sugar is my preference but both work! I hope you enjoy this recipe as much as we all do. All the best. Karin
Julie C says
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 says
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
Linda says
Add a slice of bread to your brown sugar to soften it!!!
Irene says
I liked these cookies made double
With one cup rhubarb And one cup strawberries.
Placed the dough in the fridge for an hour or so.
Karin and Ken says
They’re definitely delicious with strawberries too! Glad you enjoyed them. All the best. Karin
Marlene says
Can’t recommend these rhubarb cookies enough best I’ve ever tried
Karin and Ken says
Well thank you! I could not agree with you more! I love these cookies too! All the best. Karin
Cindy says
We absolutely love these cookies Best rhubarb cookies we’ve ever eaten thank you for sharing
Karin and Ken says
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