Rhubarb Cookies: A Sweet and Tart Spring Treat

Springtime is the perfect season to embrace fresh flavors that balance sweetness with a hint of tartness. Rhubarb cookies are a delightful way to enjoy this seasonal vegetable in a baked treat. These cookies combine soft, buttery dough with tangy rhubarb chunks, creating a flavor profile that is both refreshing and indulgent. Whether you are baking for a family gathering, afternoon tea, or just a cozy snack, these rhubarb cookies are sure to impress.

Why Rhubarb Cookies?

Rhubarb is famous for its bright, tangy flavor, which pairs beautifully with sugar and warm spices. Baking it into cookies gives it a new dimension, creating a soft and chewy texture with bursts of tartness in every bite. This treat is a spring favorite and is often overlooked in dessert recipes, making it a unique and impressive choice.

Ingredients

For the Cookie Dough

• 2 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 0.25 tsp cloves (optional)
• 0.5 cup unsalted butter, softened
• 0.75 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 0.75 cup finely chopped rhubarb

For the Filling (Optional)

• 0.5 cup unsalted butter, softened
• 1.5 cups powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp cream or milk

Instructions

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, cream the butter and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
4. Gradually incorporate the dry ingredients into the butter mixture, then fold in the chopped rhubarb.
5. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. Flatten slightly with the back of a spoon.
6. Bake for 12–15 minutes, until lightly golden and set. Allow cookies to cool completely on wire racks.
7. Optional Filling: Beat softened butter with powdered sugar and vanilla. Add cream a little at a time until the desired consistency is reached. Sandwich cookies with filling.

Rhubarb Cookies

Sweet and tart rhubarb cookies perfect for spring baking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Spring

Calories: 180

Ingredients

  

Cookie Dough

• 2 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 0.25 tsp cloves optional
• 0.5 cup unsalted butter softened
• 0.75 cup brown sugar packed
• 1 egg large
• 1 tsp vanilla extract
• 0.75 cup chopped rhubarb

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing well.
4. Gradually mix in dry ingredients, then fold in chopped rhubarb until evenly distributed.
5. Drop batter onto baking sheets using a scoop, spacing 2 inches apart. Flatten slightly.
6. Bake 12–15 minutes until lightly golden and set. Cool completely on wire racks.
7. Optional: Beat softened butter with powdered sugar and vanilla. Add cream to reach desired filling consistency and sandwich cookies.

Notes

Chop rhubarb finely and pat dry to prevent excess moisture in cookies.

Tips for Perfect Rhubarb Cookies

• Drain excess moisture: Rhubarb releases water during baking. Pat chopped rhubarb dry with a paper towel before adding to dough to avoid soggy cookies.
• Cut uniformly: Evenly chopped rhubarb ensures consistent baking and texture.
• Spice balance: Cinnamon and nutmeg enhance rhubarb’s natural tartness. Adjust according to taste.
• Cooling is key: Allow cookies to cool fully before adding filling to prevent it from melting.

Variations to Try

• White Chocolate & Rhubarb: Fold in white chocolate chips for extra sweetness.
• Oatmeal Rhubarb Cookies: Replace ½ cup flour with rolled oats for a heartier texture.
• Ginger Rhubarb Cookies: Add ½ tsp ground ginger for a subtle zing.
• Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.

Serving Suggestions

• Serve with a cup of tea or coffee for a perfect spring afternoon treat.
• Top with a drizzle of lemon glaze for an elegant presentation.
• Pack in a decorative tin for gifting during spring holidays.

Fun Facts About Rhubarb

• Rhubarb has been cultivated since ancient China, where it was used for medicinal purposes.
• Despite its tart taste, rhubarb is technically a vegetable.
• In the U.S., rhubarb is often called “the pie plant” due to its common use in desserts.
• Rhubarb pairs beautifully with strawberries, making classic spring desserts like strawberry-rhubarb pie popular.

Why This Recipe Works

• Balances sweet and tart perfectly, highlighting rhubarb’s natural flavor.
• Soft, chewy texture with lightly spiced undertones.
• Easy to make with accessible ingredients, perfect for home bakers.

Storage and Freezing Tips

• Store cookies in an airtight container at room temperature for up to 4 days.
• Freeze baked cookies for up to 3 months; thaw at room temperature before serving.
• If using filling, sandwich cookies after freezing for convenience.

Make it a Family Activity

Rhubarb cookies are perfect for a spring baking session with kids. Measuring, chopping, and mixing provide hands-on fun, and decorating cookies can turn it into a creative project.