If you’re looking for a sweet treat that captures the tangy magic of spring, look no further than this Rhubarb Cookies Recipe. With tender bits of fresh rhubarb tucked into every golden, oat-flecked bite, these cookies have a soft, chewy center, the faintest crackle on the edges, and a flavor that strikes the perfect balance between tartness and brown sugar warmth. They’re simple to whip up, but feel spectacularly different from your everyday cookie—whether you bake them for a springtime picnic, coffee break, or just to use up that market-fresh rhubarb.
Ingredients You’ll Need
The ingredient list for this Rhubarb Cookies Recipe is straightforward, but each component plays a starring role in creating cookies that are perfectly spiced, irresistibly chewy, and beautifully speckled with pink. Pay attention to the quality of your rhubarb and the tenderness of your oats for the best results!
- Chopped fresh rhubarb (1 cup): The heart of these cookies, providing their signature tang and blush of color.
- Granulated sugar (1 tablespoon, for rhubarb): Sweetens the rhubarb and helps draw out just enough moisture for tender bites.
- All-purpose flour (1 ½ cups): Gives structure to the cookies while allowing the other flavors to shine.
- Baking soda (½ teaspoon): Lends a gentle lift to keep the cookies soft and just a bit puffy.
- Salt (½ teaspoon): Enhances every hint of flavor and balances the sweetness.
- Ground cinnamon (½ teaspoon): Adds subtle warmth that compliments the fruit beautifully.
- Unsalted butter, softened (½ cup): The base of the cookie, adding richness and keeping the dough tender.
- Brown sugar (½ cup): Gives a caramel-like note and extra chewiness.
- Granulated sugar (¼ cup): For balanced sweetness and a golden edge.
- Large egg (1): Binds the dough and keeps everything moist.
- Vanilla extract (1 teaspoon): Rounds out the flavor and makes everything in the cookie taste more “cookie.”
- Quick oats (1 cup): Add heartiness, chewy texture, and a rustic hint that makes these cookies extra satisfying.
How to Make Rhubarb Cookies Recipe
Step 1: Prep the Oven and Baking Sheet
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This crucial first step ensures your cookies won’t stick and makes cleaning up a breeze. There’s nothing like starting with a tidy, well-prepared kitchen space!
Step 2: Sweeten the Rhubarb
In a small bowl, toss the chopped fresh rhubarb with a tablespoon of granulated sugar. Set it aside for a few minutes; this softens the rhubarb slightly and tempers its tart edge, so you’ll get a perfect pop of flavor in every bite of your cookies.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until they’re well combined. This not only distributes the baking soda and spice evenly, but also prevents any floury lumps in your finished dough—a simple step that sets the stage for cookie perfection.
Step 4: Cream the Butter and Sugars
Grab a large bowl and beat together the softened butter, brown sugar, and remaining granulated sugar. You want to cream them until the mixture is light and fluffy, which will help the cookies bake up with soft centers and crisp-edged tops. Don’t skip this—proper creaming is the secret to a dreamy cookie texture!
Step 5: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract, beating well until everything is smooth and incorporated. These two magical ingredients transform the dough, giving the cookies richness and that classic bakery aroma.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, mixing just until no streaks of flour remain. You want to be gentle at this step—overmixing can make your cookies tough rather than delightfully tender.
Step 7: Stir in Oats and Rhubarb
Fold in the quick oats and your sugared rhubarb, ensuring both are evenly distributed throughout the dough. Those little pockets of rhubarb are where the real magic happens!
Step 8: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 12 to 14 minutes, or until the edges are golden and the centers just set. Let them cool on the sheet for 5 minutes before moving to a wire rack to finish cooling—if you can resist sampling them right away!
How to Serve Rhubarb Cookies Recipe
Garnishes
Try dusting your cookies lightly with powdered sugar for a pretty finish, or drizzle with a simple vanilla glaze for extra indulgence. Some finely chopped toasted almonds or a pinch of cinnamon sugar make for wonderful toppings too, adding flavor and a bit of visual sparkle.
Side Dishes
A warm mug of tea or coffee pairs beautifully with these tangy-sweet cookies, but they’re also lovely as part of a spring dessert platter with fresh berries, whipped cream, or a scoop of creamy vanilla ice cream. The slight tartness of the rhubarb brings balance to rich accompaniments.
Creative Ways to Present
Stack a few cookies in a cellophane bag for a charming homemade gift, or arrange them on a vintage cake stand surrounded by edible flowers for seasonal flair. You can even crumble cooled cookies over yogurt or ice cream to transform them into a quick dessert parfait.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer the Rhubarb Cookies Recipe to an airtight container. They’ll stay soft and delicious at room temperature for up to four days—though they tend to disappear much faster in my house! A layer of parchment between stacks helps prevent sticking.
Freezing
To freeze, let the cookies cool completely, then layer them in a freezer-safe container separated by parchment or wax paper. They’ll keep for up to three months. You can also freeze scoops of unbaked dough, then bake straight from the freezer—just add an extra minute or two to the baking time.
Reheating
If you love a just-baked cookie experience, pop your Rhubarb Cookies Recipe into a 300°F oven or toaster oven for 3 to 5 minutes. This refreshes the texture, making the outside gently crisp and the centers soft once more. Avoid microwaving for too long, as it can make the cookies gummy.
FAQs
Can I use frozen rhubarb instead of fresh?
Yes, you can! Just thaw the rhubarb and pat it dry before tossing it with sugar, as extra moisture can make the cookies a bit too soft. Frozen rhubarb doesn’t lose its signature tartness and color in this Rhubarb Cookies Recipe.
What can I substitute for oats if I don’t have any?
If you’re out of oats, you can try using a bit more flour for a standard chewy cookie, or use wheat germ, chopped nuts, or even coconut flakes for a different twist. The texture will change, but the cookies will still taste delicious.
Is it possible to make these cookies gluten free?
Absolutely! Use a good gluten-free all-purpose flour blend and certified gluten-free oats. The result will be slightly more delicate, but every bit as tangy, chewy, and wonderful as the original Rhubarb Cookies Recipe.
Can I add other fruits?
Definitely! Chopped strawberries mixed with rhubarb are especially lovely, but you could also try diced apple or pear for a fall-inspired variation. Just keep the total amount of fruit to one cup for the best texture.
Why do my cookies turn out flat?
Several things can cause flat cookies: butter that’s too soft or melted, overmixing the dough, or not chilling it if your kitchen is very warm. Make sure to cream the butter and sugars until just light and fluffy, and avoid overworking the dough to help keep your cookies perfectly thick and chewy.
Final Thoughts
I hope this Rhubarb Cookies Recipe finds its way into your kitchen and your heart. Fresh, tangy, and with just the right touch of nostalgia, it’s a treat that tastes like the best days of spring. Give it a try—you might just discover your new favorite way to enjoy rhubarb!
Print
Rhubarb Cookies Recipe
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Rhubarb Cookies are a delightful treat, combining the tartness of fresh rhubarb with the sweetness of brown sugar and oats. Perfect for springtime or any time you want a fruity cookie.
Ingredients
Rhubarb Filling:
- 1 cup chopped fresh rhubarb
- 1 tablespoon granulated sugar (for rhubarb)
Cookie Dough:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup quick oats
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare rhubarb: Toss the chopped rhubarb with 1 tablespoon of sugar in a small bowl and set aside.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- Cream butter and sugars: In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
- Combine wet and dry ingredients: Gradually add dry ingredients to the wet ingredients, mixing just until combined. Stir in oats and sugared rhubarb.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–14 minutes until edges are golden brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- You can substitute half the rhubarb with chopped strawberries for a fruitier twist.
- These cookies store well in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
