Rhubarb cookies might not be the first thing that comes to mind when baking with rhubarb—but once you try them, you’ll wonder why you waited so long. These cookies are soft, chewy, and bursting with sweet-tart rhubarb chunks that balance perfectly with a buttery vanilla base. Think of them as a fruity twist on classic drop cookies, ideal for spring and summer snacking.
Whether you’re a long-time rhubarb fan or just looking to use up your garden stash, this easy rhubarb cookies recipe is here to impress—with simple ingredients and a big flavor payoff.
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Rhubarb Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually mix in the dry ingredients until just combined.
- Fold in diced rhubarb and any optional add-ins like cinnamon or walnuts.
- Drop spoonfuls of dough (or use a cookie scoop) onto prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Why You’ll Love These Rhubarb Cookies
Tart Meets Sweet in the Best Way
Rhubarb’s natural tartness cuts through the sweetness of the cookie dough, creating a balanced flavor that’s not too sugary, yet still dessert-worthy.
Soft, Chewy Texture
Thanks to brown sugar, eggs, and butter, these cookies bake up soft in the center with crisp edges—perfect for dunking in tea or coffee.
Quick to Make, Easy to Love
You don’t need any special tools or chill time. These cookies come together in under 30 minutes, start to finish.
Ingredients You’ll Need for Rhubarb Cookies recipe
These cookies use everyday ingredients, making them a breeze to whip up on a whim.
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Spooned and leveled |
| Baking soda | ½ tsp | Helps cookies rise |
| Salt | ¼ tsp | Balances sweetness |
| Unsalted butter | ½ cup (1 stick) | Softened |
| Brown sugar | ¾ cup | For depth of flavor and chewy texture |
| Granulated sugar | ¼ cup | Adds crispiness |
| Egg | 1 large | Room temperature preferred |
| Vanilla extract | 1 tsp | Enhances flavor |
| Rhubarb | 1 to 1½ cups diced | Fresh or frozen, chopped small |
| Optional add-ins | ½ tsp cinnamon or ¼ cup chopped walnuts | Optional but delicious |
Note: If using frozen rhubarb, thaw and pat dry before adding to the batter.
How to Make Rhubarb Cookies (Step-by-Step)
Step 1: Preheat Oven & Prep Baking Sheets
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugars
In a large bowl, beat softened butter with brown and white sugars until light and fluffy (about 2–3 minutes). Add the egg and vanilla, mixing until smooth.
Step 4: Add the Dry Mix
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix.
Step 5: Fold in Rhubarb
Gently stir in the chopped rhubarb and any optional extras (like cinnamon or nuts). The dough will be soft.
Step 6: Scoop and Bake
Drop spoonfuls (about 1½ tablespoons each) of dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 10–12 minutes or until the edges are golden and centers are just set.
Step 7: Cool and Enjoy
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Flavor Variations
Want to make your rhubarb cookies even more fun? Try these easy swaps:
- Rhubarb White Chocolate Cookies – Fold in ½ cup white chocolate chips for a creamy sweetness.
- Strawberry Rhubarb Cookies – Mix in ½ cup finely diced strawberries for a classic combo.
- Lemon Rhubarb Twist – Add 1 tsp lemon zest for a citrusy brightness.
- Cinnamon Rhubarb Cookies – Sprinkle cinnamon sugar on top before baking.
Explore more fresh-baked ideas like our Coconut Date Cake.
How to Store Rhubarb Cookies
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | 2–3 days | Store in airtight container |
| Refrigerator | Up to 5 days | Great for keeping them chewy |
| Freezer (baked) | Up to 2 months | Freeze in single layers |
| Freezer (unbaked) | Up to 1 month | Scoop dough into balls and freeze |
Pro Tip: To reheat, microwave cookies for 10 seconds for a fresh-out-the-oven feel.
Serving Suggestions
These cookies with rhubarb pair perfectly with:
- A hot mug of coffee or herbal tea
- Vanilla ice cream or frozen yogurt
- Afternoon picnics or lunchboxes
- A dessert platter with berries and whipped cream
They’re great for spring bake sales, brunch spreads, or cozy rainy day treats.
Rhubarb Cookie Baking Tips
- Chop rhubarb small – Smaller pieces distribute better and keep cookies intact.
- Don’t skip parchment paper – Prevents sticking and ensures even baking.
- Use room temp ingredients – Helps with smooth mixing and better texture.
- Avoid overbaking – Cookies continue to set as they cool. Remove when centers look just barely done.
FAQs – soft and chewy rhubarb cookies
Can I make these cookies gluten-free?
Yes! Substitute a 1:1 gluten-free baking blend. Add ¼ tsp xanthan gum if your mix doesn’t already include it.
Can I use frozen rhubarb?
Absolutely. Just thaw it and drain excess moisture before mixing into the dough.
Why did my cookies spread too much?
Too-soft butter or overmixing can cause spreading. Chill the dough for 20 minutes if needed.
Can I add oats?
Sure! Replace ½ cup of flour with rolled oats for a chewy oat-style version.
How do I make them dairy-free?
Use plant-based butter and check that any chocolate added is dairy-free.
Conclusion
These rhubarb cookies are a must-bake when rhubarb is in season. They’re soft, fruity, and just the right amount of tart—perfect for anyone who loves fruit-forward baked goods without the fuss.
Whether you’re enjoying one fresh from the oven or sneaking a second after dinner, this rhubarb cookies recipe is the perfect blend of comfort and flavor.
Love trying new fruit-forward bakes like these rhubarb cookies? Share your version with us or tag us in your photos—we’d love to feature your creation! Follow Kenz Recipes on Facebook for more delicious ideas, behind-the-scenes baking, and quick meal tips.
Looking for more spring bakes? Try our 3 Ingredient Chocolate Yogurt Cake.