These Rhubarb Cookies are the kind of treat that just begs to be shared with friends and loved ones. Bursting with bits of tart rhubarb nestled in a buttery, cinnamon-scented dough, each cookie has a wonderful balance of soft, chewy, and lightly golden perfection. Whether you add crunchy walnuts or pecans, stir in creamy white chocolate chips, or enjoy them straight-up, these cookies turn a classic spring vegetable into a show-stopping dessert you’ll look forward to baking all season long.
Ingredients You’ll Need
With just a handful of pantry staples and fresh rhubarb, you’ll see how a simple set of ingredients can turn into the most irresistible cookies. Each one plays a role, whether it’s adding richness, enhancing flavor, or giving that signature rhubarb color and bite.
- Unsalted butter (1 cup, softened): The backbone of every great cookie, butter gives your Rhubarb Cookies a rich, melt-in-your-mouth texture.
- Brown sugar (1 ½ cups, packed): Offers mellow sweetness and that classic chewy finish you want in every bite.
- Large eggs (2): Eggs help bind the dough, adding tenderness and structure.
- Vanilla extract (1 teaspoon): Brings a dreamy aroma and depth that makes everything taste homemade.
- All-purpose flour (2 ½ cups): The framework of your cookies—don’t skip measuring properly for perfect results.
- Baking soda (1 teaspoon): Gives these little treats their gentle lift and makes them nicely soft.
- Salt (½ teaspoon): A must for highlighting all the sweet and spicy notes.
- Ground cinnamon (1 teaspoon): Adds warmth and a cozy touch that pairs perfectly with rhubarb’s tang.
- Fresh rhubarb (2 cups, finely diced): The star ingredient—use the prettiest pink stalks for a pop of color and tart flavor.
- Chopped walnuts or pecans (1 cup, optional): Go for nuts if you want extra crunch and earthiness in your Rhubarb Cookies.
- White chocolate chips (½ cup, optional): A little extra sweetness and creamy contrast to the tart rhubarb (highly recommended if you love a twist!).
How to Make Rhubarb Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper so your cookies slide right off and cleanup is a breeze.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and packed brown sugar. Take your time here—when the mixture looks pale and fluffy, you know you’ve got it just right.
Step 3: Add Eggs and Vanilla
Crack in your eggs one at a time, beating well after each addition. Then pour in that teaspoon of vanilla extract. The dough gets creamy and full of promise at this stage.
Step 4: Mix the Dry Ingredients
In another bowl, whisk together the flour, baking soda, salt, and cinnamon. This little bowl of dry goods is what’s going to give your Rhubarb Cookies their perfectly soft and chewy texture.
Step 5: Bring It All Together
Slowly add your dry ingredients into the wet mixture, mixing until just combined. No need to overwork it—just until the dough comes together smoothly.
Step 6: Fold in Rhubarb, Nuts & Chips
Gently stir in the diced rhubarb, along with walnuts, pecans, and white chocolate chips if you’re using them. The dough will be thick, colorful, and dotted with all sorts of goodies. Scoop rounded tablespoons onto your parchment-lined sheets, keeping them about 2 inches apart.
Step 7: Bake and Cool
Bake for 12 to 14 minutes, until the edges are lightly golden. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling—if you can wait that long!
How to Serve Rhubarb Cookies
Garnishes
For a simple but irresistible finish, try drizzling your Rhubarb Cookies with a glaze made from powdered sugar and a splash of milk. A light dusting of cinnamon sugar or a pinch of lemon zest is also fantastic for a fresh touch.
Side Dishes
Pair these cookies with a big pitcher of homemade lemonade, a scoop of tangy Greek yogurt, or your afternoon cup of tea. Their subtle tartness and spice pair beautifully with creamy or refreshing sides.
Creative Ways to Present
Stack your Rhubarb Cookies in a glass jar for a gift-worthy display, or plate them up with a swirl of whipped cream and fresh rhubarb ribbons. For parties, arrange them on a wooden board with strawberries and little bowls of melted white chocolate for dipping.
Make Ahead and Storage
Storing Leftovers
After baking, simply tuck your cooled Rhubarb Cookies into an airtight container and keep them at room temperature for up to 3 days. They stay surprisingly soft and flavorful, making them perfect for lunchbox treats or afternoon snack attacks.
Freezing
To store longer, you can easily freeze these cookies. Place them in a single layer on a baking sheet until frozen, then transfer to a zip-top bag or airtight container. They’ll stay delicious for up to 2 months, ready to enjoy whenever you need a rhubarb fix.
Reheating
If you prefer your cookies just a bit warm (who doesn’t?), pop a frozen Rhubarb Cookie in the microwave for about 15 seconds, or warm several in a low oven (300°F) for a few minutes. The aroma will make it feel like you’ve just baked a fresh batch!
FAQs
Can I use frozen rhubarb for Rhubarb Cookies?
Absolutely! Just thaw the frozen rhubarb and pat it dry well with paper towels to prevent adding extra moisture to the dough.
What if I don’t have white chocolate chips?
No worries! You can skip them entirely, or substitute with dark chocolate chips, dried cranberries, or just stick to the classic rhubarb and nut combo.
Are Rhubarb Cookies very tart?
The tartness is present but balanced beautifully by the brown sugar and optional white chocolate. If you’re new to baking with rhubarb, you’ll love how these cookies let that signature tang shine without being overwhelming.
How do I dice rhubarb for cookies?
It’s best to wash and trim the rhubarb stalks, then slice them lengthwise before chopping into fine, bite-sized pieces. This helps ensure even distribution and a soft bite in the finished cookies.
Can I omit nuts for allergies?
Definitely. The nuts are optional and the Rhubarb Cookies are still incredibly delicious and textured without them, so everyone can enjoy a batch regardless of dietary needs.
Final Thoughts
If you’ve never baked with rhubarb before, these Rhubarb Cookies are the perfect sweet introduction. Every bite is homey, comforting, and a little bit exciting thanks to the unexpected pop of rhubarb. Try them soon—you just might find yourself with a new seasonal favorite for spring and summer gatherings!
