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 white chocolate coconut cookies recipe on this site. They all pair well with this amazing oreo frappuccino or our cloud coffee recipe.
Rhubarb Cookie 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.
Rhubarb Cookie 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. Form balls of dough.
Step 3: Bake your Cookies
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.
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.
Video
More Rhubarb Recipes
Do you like rhubarb? 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
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.
Notes
Nutrition
Cathie
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
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
Loved them, probably make the rhubarb in bigger chunks next time. Will also try adding the vanilla.
Karin and Ken
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
Charlene Guingrich
Made cookies as directed, except for a few white chocolate chips.The cookies are awesome!!
Karin and Ken
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
What a great recipe! My husband loved the cookies.
Karin and Ken
I’m so glad! We love them too! Thank you for taking the time to let me know! All the best. Karin
Judy
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
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
Do these freeze well?
Karin and Ken
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
Becky
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
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
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
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
This recipe was even better with 1 tsp. of vanilla which seemed to enhance the fresh rhubarb flavor. People loved them!
Karin and Ken
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
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
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
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
Linda
Add a slice of bread to your brown sugar to soften it!!!
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