Rhubarb Cookies – Soft Brown Sugar Cookies with a Tart, Juicy Burst of Fresh Rhubarb in Every Bite
- ER Kent
- Aug 9, 2025
- 2 min read
These Rhubarb Cookies bring a bright pop of springtime to your dessert plate. Soft, chewy, and rich with brown sugar and cinnamon, each cookie is packed with fresh rhubarb for a balance of sweet and tart that’s hard to resist.
The Inspiration Behind Rhubarb Cookies
Rhubarb is one of those nostalgic ingredients that signals the start of spring. While it’s best known in pies and crisps, rhubarb makes a fantastic addition to cookies. The moisture from the rhubarb softens the crumb while the tartness balances the sweetness of the dough. These cookies were inspired by old-school farmhouse baking, where whatever grew in the garden ended up in something delicious.
Why You’ll Love These Rhubarb Cookies
Tart meets sweet: Rhubarb gives the cookie a tangy contrast to the sugary base.
Soft and chewy: Brown sugar and butter keep the texture just right.
Great way to use fresh rhubarb: Especially during spring and early summer.
Easy to freeze and make ahead.
Serving Suggestions and Pairings
Serve these cookies with hot tea or a cold glass of milk. They’re great for brunch spreads, bake sales, or afternoon snacks. Add a dollop of whipped cream or a scoop of vanilla ice cream for a light spring dessert.
Storage and Make-Ahead Tips
Store cooled cookies in an airtight container for up to 4 days.
Freeze baked cookies for up to 2 months.
Dough can be refrigerated for 24 hours before baking.
Fun Facts About Rhubarb
Rhubarb is technically a vegetable but is legally classified as a fruit in the U.S.
Only the stalks are edible—the leaves are toxic and should never be used.
Its tart flavor comes from oxalic acid, which softens during cooking.
These Rhubarb Cookies are a perfect way to enjoy the bounty of spring in cookie form. Sweet, soft, and kissed with a tangy bite, they’re sure to become a seasonal favorite.
1
Baking Tip
Ensure your butter is softened for easier mixing and a better cookie texture.
2
Variation
Try adding 1/2 cup of chopped nuts for extra crunch.
3
Storage
Store cookies in an airtight container for up to 5 days.
Notes
1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
2
In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 3 minutes.
3
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5
Gently fold in the rhubarb chunks, ensuring they're evenly distributed throughout the dough.
6
Scoop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
7
Bake for 10-12 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8
For the optional glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookies if desired.
Instructions
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
Wet Ingredients
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Dry Ingredients
1 1/2 cups small rhubarb chunks (about 1/4 inch pieces)
Filling
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Optional Glaze
Rhubarb Cookies
Home Cook
ER Kent
Indulge in these delightful soft and thick cookies boasting delicate chunks of tart rhubarb, perfectly balanced with a hint of sweetness.
Servings :
24
Calories:
180
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
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