Why You’ll Love This Recipe

These rhubarb cookies are an exciting twist on traditional cookies, offering a unique combination of flavors. The tartness of rhubarb pairs wonderfully with the sweetness of the dough, creating a balance that’s refreshing and flavorful. Not only are they a great way to use up fresh rhubarb, but they’re also a great snack for any occasion. Whether you’re hosting a get-together or simply looking for a homemade dessert, these cookies are sure to be a hit!

Rhubarb Cookies Recipe

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup diced rhubarb (fresh or frozen)
1 cup rolled oats
½ cup chopped walnuts (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the egg and vanilla extract, and mix until well combined.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Gently fold in the diced rhubarb, rolled oats, and walnuts (if using).
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12–15 minutes, or until the edges are golden brown and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: Approximately 24 cookies
Total Time: 25–30 minutes
- Prep time: 10 minutes
- Cook time: 12–15 minutes

Variations

Add-ins: Feel free to mix in chocolate chips or dried cranberries for added sweetness or flavor contrast.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
Vegan: Use a plant-based butter alternative and replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
Cinnamon and Spice: Add a teaspoon of cinnamon or a pinch of nutmeg for a warm, spiced flavor.

Storage/Reheating

Storage: Store leftover rhubarb cookies in an airtight container at room temperature for up to 5 days.
Freezing: These cookies freeze well. Place them in a single layer on a baking sheet and freeze for an hour before transferring them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
Reheating: To reheat frozen cookies, bake them in a 350°F (175°C) oven for about 5 minutes or until warmed through.

FAQs

1. Can I use frozen rhubarb for this recipe?

Yes, frozen rhubarb works perfectly fine. Just make sure to thaw it and drain any excess liquid before using it in the dough.

2. Can I add other fruits to these cookies?

Absolutely! Strawberries, raspberries, or even apples can be mixed in with the rhubarb for a different flavor combination.

3. How can I make the cookies softer?

If you prefer softer cookies, try adding an extra tablespoon of butter or reducing the baking time by a minute or two.

4. Can I skip the oats?

Yes, if you prefer a more traditional cookie texture, you can skip the oats and add an additional ½ cup of flour instead.

5. Can I make these cookies dairy-free?

Yes, you can substitute the butter with a dairy-free butter or margarine, and use a non-dairy milk in place of eggs if necessary.

6. How do I know when the cookies are done baking?

The cookies are done when the edges are golden brown, and the centers are firm to the touch but not completely hard.

7. How long can I store rhubarb cookies?

You can store them at room temperature in an airtight container for up to 5 days, or freeze them for up to 3 months.

8. Can I make the dough ahead of time?

Yes, you can refrigerate the cookie dough for up to 24 hours before baking. This helps the flavors to develop even more!

9. Do these cookies need to be chilled before baking?

No, the dough does not need to be chilled before baking, but if you prefer, you can chill it to make the cookies a bit thicker.

10. Can I use a different nut besides walnuts?

Yes, feel free to substitute walnuts with other nuts like pecans, almonds, or even macadamia nuts for a different texture and flavor.

Conclusion

Rhubarb cookies are a unique and delightful treat that brings together the tart flavor of rhubarb with the sweetness of traditional cookies. Whether you’re a fan of rhubarb or just looking for a new cookie recipe to try, these cookies offer a perfect balance of flavors and textures. With endless variations and easy preparation, they’re sure to become a favorite in your baking repertoire. Enjoy them fresh out of the oven or stored for a later treat!