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Packed with fresh rhubarb, Rhubarb Cookies are a tasty spring treat. Not too sweet, they really showcase the delicious flavor of rhubarb.

Rhubarb recipes seem special to me.  I think it’s because rhubarb is only available for a short period of time, so it feels like treat. 

I got this recipe for Rhubarb Cookies from Hot Eats and Cool Reads, and it’s definitely a recipe I’ll be making every spring.

The cookies aren’t too sweet, which is exactly how I like them. You can taste the sweet, tart rhubarb in every bite, but it’s complemented well by the brown sugar and cinnamon, instead of being overwhelmed by sweetness like some cookies.

Does rhubarb need to be cooked before baking?

These rhubarb cookies are made with fresh, uncooked rhubarb.  The rhubarb is fine chopped raw and mixed into the cookie dough, and gets cooked while baking.

Can I use frozen rhubarb instead of fresh rhubarb?

You sure can!  The texture of frozen rhubarb is definitely different than fresh, though. 

To make the cookies turn out the best, make sure your frozen rhubarb is fully thawed and brought to room temperature beforehand.  Put the rhubarb in a colander to thaw, so the juices can drain off, or you’ll have too much liquid and it will mess up your cookies.

Is Rhubarb a fruit or vegetable?

It’s funny how we have fruits that we use like vegetables (such as tomatoes), while there are vegetables we use like fruit.  Such is the case of rhubarb.

Rhubarb stalks look similar to celery, and it is technically a vegetable, but interestingly, in 1947 it was ruled to be a fruit in a New York court.  This decision had nothing to do with science, and everything to do with money, as is often the case. 

Recipes for people who love rhubarb:

Check out these other delicious rhubarb recipes.

Rhubarb Scones

Strawberry Rhubarb Simple Syrup

Rhubarb Cake with Cream Cheese Frosting

Virgin Strawberry Rhubarb Margaritas

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Yield: Makes 2 dozen cookies

Rhubarb Cookies

Print

Packed with fresh rhubarb, Rhubarb Cookies are a tasty spring treat. Not too sweet, they really showcase the delicious flavor of rhubarb.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 1/2 cup butter, softened
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 3/4 cup flour
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup rhubarb, minced

Instructions

1. Preheat oven to 375º. Line 2 cookie sheets with parchment paper.
2. Cream together butter, brown sugar, egg, and vanilla.
3. Add remaining ingredients except rhubarb and mix together.
4. Stir in rhubarb.
5. Drop balls of cookie dough onto cookie sheets.
6. Bake cookies for 12 minutes, until set and slightly golden.
7. Cool. Enjoy.

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  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet Cookie Sheets
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  Reynolds Kitchens Parchment Paper Roll
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  Cookie Scoop Set, Ice Cream Scoop Set

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 101Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 121mgCarbohydrates: 15gFiber: 0gSugar: 7gProtein: 1g

The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.

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