I didn’t grow up baking with rhubarb in fact, I thought it was just a sour stalk people stuck in pies. But a few summers ago, I inherited a neighbor’s overgrown garden bed bursting with ruby-red rhubarb, and I couldn’t bear to waste it. That’s when I had an idea: what if I chopped it fine and folded it into cookie dough?
Let me tell you, rhubarb cookies changed everything for me.
They’re buttery, soft, and just sweet enough, with tangy bites that keep you coming back. Think sugar cookie meets fruit crisp. I’ve tried them plain, with brown sugar, in oatmeal cookie form, even slathered in cream cheese frosting and every version disappears faster than I can bake the next batch.
This recipe is now one of my spring-to-summer go-to’s, along with carrot cake bars and honeysuckle jelly. Whether you’re harvesting rhubarb from your garden or grabbing a bunch at the farmer’s market, you’re just a few simple steps away from a chewy, tangy, downright delightful treat.
Let’s dig into what makes these cookies more than just a seasonal experiment and why they might become your next baking obsession.
From Backyard Stalks to Cookie Magic
When I pulled my first batch of rhubarb cookies from the oven, I wasn’t expecting much. But the way that tart rhubarb softened in the dough, almost melting into little jammy pockets? Game-changer. I knew I’d stumbled onto something special.
Now, every time rhubarb season hits, my friends ask: “Are you making those cookies again?” They don’t mean the pie. They don’t mean the crisp. They mean the cookies—crackly on the edges, soft in the center, and bursting with rhubarb in every bite.
Table of Contents
Table of Contents
Rhubarb Cookies
- Total Time: 29
- Yield: 24 cookies 1x
Description
These soft and chewy rhubarb cookies combine tart fruit with buttery dough. They’re simple to make, full of flavor, and perfect with or without cream cheese frosting.
Ingredients
1 cup unsalted butter, softened
1½ cups granulated sugar
1 large egg
2 tsp vanilla extract
2½ cups all-purpose flour
½ tsp baking soda
½ tsp salt
1½ cups finely chopped rhubarb
Optional: ½ cup chopped walnuts or white chocolate chips
Instructions
1. Preheat oven to 350°F and line baking sheets.
2. Cream butter and sugar until fluffy.
3. Add egg and vanilla, mix until smooth.
4. Whisk dry ingredients separately and add to wet.
5. Fold in rhubarb and any optional mix-ins.
6. Scoop dough onto baking sheets.
7. Bake for 12–14 minutes until edges are golden.
8. Cool on pan 2 minutes, then transfer to wire rack.
Notes
Add cream cheese frosting for an indulgent twist.
Replace some sugar with brown sugar for deeper flavor.
Store at room temp up to 4 days or freeze up to 3 months.
- Prep Time: 15
- Cook Time: 14
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Why Rhubarb Cookies Deserve a Spot in Your Recipe Box
Rhubarb has this wild, old-fashioned reputation, but it deserves a place in the everyday baking world especially in cookie form. Here’s why I swear by this rhubarb cookies recipe:
- It balances sweet and tart in every bite
- It’s perfect for gifting or bake sales (hello, eye-catching pink flecks)
- You can dress them up with a frosting swirl or keep them rustic and simple
- The recipe is flexible: try brown sugar, oatmeal, or even white chocolate chips
If you’re a fruit-in-dessert skeptic, rhubarb cookies might convert you. They’ve got the cozy, chewy texture of your favorite cookie with a fresh twist that feels just a little bit fancy.
Next up, we’ll cover how to prep rhubarb like a pro and the small tweaks that make a huge difference in texture and flavor.
Picking, Prepping, and Softening Rhubarb Like a Pro
Before you can whip up the best rhubarb cookies recipe, you’ve got to start with properly prepped rhubarb. Whether you’re harvesting straight from your backyard or buying stalks at the market, what you do next will make or break the texture of your cookies.
First things first:
Choose firm, crisp stalks with a deep red or rosy hue. Avoid limp or overly green pieces they’ll taste more bitter and won’t caramelize well in the dough.
To prep rhubarb for cookies:
- Rinse thoroughly and pat dry.
- Trim off leaves (they’re toxic!) and tough ends.
- Dice into small, ¼-inch pieces so they bake evenly into soft, tangy bites.
Want softer rhubarb?
Try pre-macerating it: sprinkle chopped rhubarb with a tablespoon of sugar and let it sit for 10–15 minutes. This draws out excess water and helps concentrate the flavor—perfect for chewy, not soggy, cookies.
If you’re pairing with mix-ins like oats or brown sugar (like in brown sugar rhubarb cookies or rhubarb oatmeal cookies), that step is extra helpful. It prevents the dough from becoming too wet and ensures the rhubarb pops in every bite.
What Makes This the Best Rhubarb Cookies Recipe?
You can find dozens of rhubarb cookies recipes out there, from rhubarb shortbread cookies to strawberry rhubarb cookies. But what sets this one apart?
- Soft texture with lightly crisped edges
- Bright rhubarb flavor in every bite
- Simple ingredients, no fancy chill time or weird flours
- Flexible dough that can handle add-ins or frosting
It’s the kind of cookie that works just as well on a brunch tray beside orange dreamsicle salad as it does with coffee on a rainy afternoon. And the best part? It doesn’t overwhelm with sweetness. The rhubarb shines through, balanced and bold.
I’ve adapted this recipe from family classics and inspiration from places like Taste of Home and Pioneer Woman’s kitchens, but with my own tested tweaks to simplify the steps without losing that soft-centered magic.
In the next section, I’ll show you exactly how to make rhubarb cookies with room for flavor twists, frostings, and even healthier swaps if you’re into that.
Step-by-Step Soft Rhubarb Cookie Recipe with Options
Now that your rhubarb is prepped and ready, it’s time to bring the dough to life. This is my go-to rhubarb cookies recipe for when I want that sweet-tart flavor wrapped in a soft, chewy cookie no chilling required.
Ingredients:
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups finely chopped rhubarb
- Optional: ½ cup chopped walnuts or white chocolate chips
Instructions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugar in a large bowl until light and fluffy.
- Beat in egg and vanilla until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into wet ingredients.
- Fold in chopped rhubarb (and any optional mix-ins).
- Drop dough by rounded tablespoons onto baking sheets.
- Bake for 12–14 minutes or until edges are lightly golden.
- Cool on pan 2 minutes, then transfer to wire rack.
These cookies spread slightly and come out with soft centers and crisp edges the kind you can stack high and wrap up for bake sales or gift boxes.
Want to turn them into rhubarb cookies with cream cheese frosting? You’re one bowl away.
Flavor Swaps, Add-Ins & Frosting That Elevates Everything
I love a recipe that lets you play. This rhubarb cookies recipe is a perfect base for building your own favorite variation.
Add-In Ideas:
- Brown sugar: Swap ½ cup white sugar for brown for deeper flavor
- Oats: Add ½ cup rolled oats for a soft, chewy rhubarb oatmeal cookies vibe
- White chocolate chips: Balance the tartness beautifully
- Chopped strawberries: Combine for a strawberry rhubarb cookie twist
Frosting Option:
Cream cheese frosting is a dream on these. Beat together:
- 4 oz cream cheese
- 2 tbsp butter
- 1 cup powdered sugar
- 1 tsp vanilla
Spread it over cooled cookies and top with a pinch of lemon zest or crushed freeze-dried strawberries.
These are the kinds of cookies that feel comforting and fresh all at once. I’ve even paired them with binignit or alongside a warm campfire chicken dinner for a full, satisfying meal-closer.
Next up, I’ll walk you through how to serve, store, and freeze them for later because these cookies are too good not to keep around.
How to Serve Rhubarb Cookies for Maximum “Wow”
These rhubarb cookies are low-fuss but high-reward. You don’t need anything fancy just a good cup of coffee or tea and maybe a pretty little plate. Still, here are a few of my favorite ways to serve them that feel a little more special:
- Dust with powdered sugar for a soft, bakery-style finish
- Add a smear of frosting for a brunch-worthy cookie platter
- Stack and tie with twine for spring gift boxes or bake sale bundles
- Serve with yogurt or whipped cream for an unexpected dessert pairing
They’re right at home next to a tray of pecan pie dump cake or a tangy easter poke cake especially when you want a spread that offers both cozy and bright flavors.
Hosting tip: Mix in a few rhubarb shortbread cookies for visual variety and texture contrast. The combo of crumbly and chewy on the same plate? Chef’s kiss.
Storage Tips + How to Freeze for Later Cravings
What I love most about this rhubarb cookies recipe easy version is how beautifully it holds up after baking. You can make them ahead, freeze the extras, or bake small batches throughout the week.
Here’s how I store them:
- Room Temp: Store in an airtight container for up to 4 days.
- Fridge: Frosted cookies last 5–6 days chilled. Let come to room temp before serving.
- Freezer (Unfrosted): Place in a single layer on a sheet pan, freeze until solid, then transfer to a zip-top bag. They’ll keep up to 3 months and thaw in 15 minutes.
Pro tip: If you freeze cookie dough, scoop it into balls first, then freeze. You can bake straight from frozen just add 1–2 extra minutes to the bake time.
These cookies are the perfect way to keep rhubarb season going long after the stalks disappear from market stands. Whether you’re baking a batch to share or just want a stash tucked away for rainy day cravings, these tangy-sweet bites always bring joy.
FAQs About Rhubarb Cookies
What is the best rhubarb cookies recipe?
The best rhubarb cookies recipe balances tartness with sweet, chewy cookie texture. A soft-baked dough with finely chopped rhubarb and optional brown sugar or cream cheese frosting is a winner every time. Look for recipes that don’t overpower the rhubarb and always use fresh stalks for maximum flavor.
Are rhubarb cookies from Taste of Home different?
Yes Taste of Home rhubarb cookies often lean rustic, sometimes including nuts or oatmeal for added texture. This recipe stays simpler, letting the rhubarb shine. If you enjoy soft cookies with clean fruit flavor, this version hits the mark while offering plenty of room to riff.
Does Pioneer Woman have a rhubarb cookies recipe?
While Pioneer Woman has many rhubarb dessert ideas, including crisps and pies, she doesn’t currently feature a dedicated rhubarb cookies recipe. That’s why this homemade version is such a gem it fills a delicious gap in the rhubarb dessert world.
Can I make soft rhubarb cookies with cream cheese frosting?
Absolutely. Cream cheese frosting takes these cookies from snackable to bakery-level. Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread onto cooled cookies and enjoy. It pairs beautifully with the tang of rhubarb and adds just the right richness.
Conclusion: Rhubarb Cookies That Hit the Sweet-Tart Spot
Rhubarb cookies are proof that something unexpected can become a household favorite. They’re bright, buttery, just tangy enough and wildly flexible. Whether you keep it classic or go all-in with frosting and flavor twists, these cookies deserve to be on repeat every spring and summer.
So if you’ve only ever tucked rhubarb into pies or crisps, it’s time to give it the cookie spotlight it’s earned. With this rhubarb cookies recipe easy enough for beginners but bold enough for experienced bakers, you’ll be one batch away from starting your own baking tradition.
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