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If you are a fan of a combination of sweet and tangy flavors, Rhubarb cookies can be your favorite on-the-go dessert. They require a few basic ingredients, and merely 20 minutes to make. Pair these with a delicious, steaming hot mug of Oreo cappuccino or hot chocolate on a cold winter evening to warm you up.

Contents

Why would you like this recipe?

The combination of sweet cookie dough with the tartness of rhubarb creates a well-balanced and interesting taste profile.
It is simple and doesn’t require advanced baking skills, making it accessible to a wide range of home cooks.
Rhubarb is a good source of vitamins like vitamin K and vitamin C, as well as dietary fiber. They make a nutritious tea-time snack and dessert.
Rhubarb cookies are a vegetarian recipe.
If you don’t like rhubarb, you can substitute it with apples or pears too.
You can use gluten-free alternative flours, catering to those with gluten sensitivities, or take a look at these gluten-free desserts.
You can modify the recipe with additional ingredients like nuts, spices, or other fruits, offering room for experimentation.

Ingredients For Rhubarb cookies:

1 cup diced rhubarb (fresh or frozen)
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chopped nuts (e.g., walnuts or pecans)

Ingredients Notes and Variations:

Brown Sugar: Use brown sugar not only for the authentic sweet flavor but also to keep the color of the cookies mildly brown.
Butter: always use unsalted butter at room temperature. You can make this recipe dairy free by using almond butter or any other nut butter.
Egg: Egg gives the texture and mass to the cookies.
Flour: Although the best one for this recipe is All-purpose flour, you can use almond meal, or coconut flour to make the cookies gluten-free.
Rhubarb: I always recommend using fresh rhubarb for this recipe, but you can use frozen as well. If you do not like the flavor, you can replace it with apples, pears, or any other tangy fruit.
Baking powder and Baking Soda: They help the flour to rise and give the cookies a nice texture.
Baking spices: Cinnamon powder and Nutmeg make the cookies taste mildly sweet and spiced. They are an optional ingredient.

Things You’ll Need

A large mixing bowl
A hand mixer or a stand mixer
Spatula Set
A Tablespoon or a cookie scoop
Cooking spray or parchment paper

How to make Rhubarb Cookies

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Servings: About 24 cookies

Combine wet ingredients - Rhubarb Cookies

Combine wet ingredients 1- Rhubarb Cookies

Step one: Cream the Butter and Sugar:

In a mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy.
Beat in the egg and vanilla extract until well combined. This adds moisture and flavor to the cookie dough.

Combine dry ingredients - Rhubarb Cookies

Add Rhubarb to the ingredients and mix it

Step two: Combine Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, baking soda, baking spices, and salt. This dry mixture will give structure to your cookies.
Gradually add the dry ingredient mixture to the wet mixture. Mix until just combined. Don’t overmix, as this can make the cookies tough.
Gently fold the diced rhubarb (and chopped nuts, if using) into the cookie dough. The rhubarb should be evenly distributed throughout the dough.

Step three: Preheat the Oven:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.

A Scoop of Rhubarb Cookies ready for baking

Step three: Baking:

Using a spoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet, spacing them a couple of inches apart. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for approximately 12-15 minutes, or until the edges of the cookies are golden brown. The exact baking time may vary, so keep an eye on them.

Step four: Cool and Enjoy:

Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes.
Transfer them to a wire rack to cool completely. This helps the cookies set and develop their texture.
Once cooled, your Rhubarb Cookies are ready to enjoy!

Storage and Freezing:

Make sure the Rhubarb Cookies have completely cooled before storing them to prevent moisture buildup.
Place the cookies in an airtight container, like a cookie jar or a resealable plastic container with a tight-fitting lid.
If you’re stacking the cookies in the container, you can place parchment paper or wax paper between layers to prevent sticking and preserve their texture.
Store the airtight container in a cool, dry place away from direct sunlight and heat sources.

Refrigeration:

Refrigeration is not usually necessary for most cookies, including Rhubarb Cookies, as it can sometimes make them go stale faster due to moisture.
If you still feel the need to refrigerate them, use an airtight container to prevent the cookies from absorbing odors and flavors from the fridge.

Freezing:

To freeze Rhubarb Cookies, place them in a single layer on a baking sheet and put them in the freezer until they’re firm. This prevents them from sticking together.
Once firm, transfer the cookies to an airtight freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible before sealing.
Rhubarb Cookies can generally be stored in the freezer for about 2-3 months without significant loss of quality.
When you’re ready to enjoy them, let the cookies thaw at room temperature in their container or bag. This helps maintain their texture and flavor.

Reheating:

You can refresh the cookies by warming them in a preheated oven at a low temperature (about 300°F or 150°C) for a few minutes. This can help to restore the cookies’ crispness.

What to serve with Rhubarb Cookies:

Vanilla Ice Cream
Whipped Cream
Greek Yogurt
Fresh Berries
Lemon Curd
Cheese Plate
Mixed Fruit Salad
Tea or Coffee

Other Cakes / Cookies and Desserts

Print Pin

5 from 1 vote

Easy Homemade Rhubarb Cookies

If you are a fan of a combination of sweet and tangy flavors, Rhubarb cookies can be your favorite on-the-go dessert.

Course Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Author Adalynn Ward

Servings cookies

Calories 498kcal

Ingredients

1 cup diced rhubarb fresh or frozen
½ cup unsalted butter softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp baking soda
¼ tsp salt
½ cup chopped nuts e.g., walnuts or pecans

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
In a bowl, cream 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.
Beat in 1 egg and 1 tsp vanilla extract until well combined.
In a separate bowl, whisk 2 cups flour, 1/2 tsp baking soda, and 1/4 tsp salt.
Gradually add dry ingredients to the wet mixture. Mix until just combined.
Gently fold in 1 cup diced rhubarb (and 1/2 cup chopped nuts if using).
Drop spoonfuls of dough onto the baking sheet, spacing them apart.
Bake in preheated oven for 12-15 minutes, until edges are golden brown.
Allow cookies to cool on a baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy these delightful Rhubarb Cookies!

Nutrition

Rhubarb Cookies