Golden brown and inviting, these Rhubarb Cookies are an extraordinary treat that your taste buds will love. With their soft texture and a delightful cream cheese frosting, they make for an ideal afternoon snack or a sweet dessert on-the-go. I’ve spent countless afternoons experimenting with different ingredient ratios and baking times to perfect this recipe. From my kitchen to yours, this cookie is not just a simple dessert but a testament to the vibrant flavors of rhubarb. If you’re looking for another sweet delight, check out my Banana Oatmeal Bars!
About Rhubarb Cookies
These Rhubarb Cookies hold a special place in my heart, not just for their unique flavor but for the nostalgic memories of baking them with my mother during spring. Testing this recipe involved a few delightful mishaps, but every attempt brought me closer to the perfect cookie balance. Budding at the onset of spring, rhubarb is a hallmark ingredient that brightens up any dessert, and these cookies are no exception!
- Quick to prep, making them perfect for unexpected guests.
- Budget-friendly, using simple ingredients typically found in any kitchen.
- Family favorite with cozy flavors that evoke warmth on chilly afternoons.
- Rhubarb, often overlooked, adds a tart complexity that elevates sweets.
Key Ingredients & Their Roles
- Rhubarb: Provides a tangy bite to balance sweetness; fresh is best.
- Coconut or Oats: Adds texture and a hint of nuttiness.
- Cream Cheese: Essential for that smooth frosting; can use mascarpone as a substitute.
- Brown Sugar: Creates a rich, caramel-like flavor that enhances overall sweetness.
How to Make Rhubarb Cookies
- Cream the softened butter with brown sugar until light and fluffy, about 3-5 minutes – this ensures a nice texture.
- Beat in the eggs one at a time, allowing them to fully incorporate before adding the next.
- Gradually mix in the flour, baking soda, and salt until well combined – the dough will be thick and slightly sticky.
- Carefully fold in the diced rhubarb and coconut or oats, ensuring they are evenly distributed.
- Drop rounded tablespoons of dough onto a greased or parchment-lined baking sheet, leaving room for spreading; bake at 350°F for 10-12 minutes or until the cookies are just golden at the edges.
- For the frosting, beat the cream cheese until fluffy, gradually incorporating the powdered sugar and vanilla until completely smooth before spreading it generously over the cooled cookies.
Pro Tips & Troubleshooting
- Be sure to use fresh rhubarb; older stalks may lose that vibrant tang and moisture.
- A common mistake is overbaking; keep an eye on the cookies, as they continue cooking a bit after being removed from the oven.
- For seasonal flair, swap the rhubarb for chopped strawberries to create a delightful strawberry version.
- Double the batch easily; just make sure to rotate the baking sheets halfway through for even cooking.
Storage & Make-Ahead Guide
Store these Rhubarb Cookies in an airtight container at room temperature for up to 5 days. For longer storage, they freeze beautifully; just pack them in a single layer with parchment paper between them, and they’ll last up to 3 months. I’ve found that the cookies were still soft and flavorful after thawing, making them an excellent treat to prepare ahead of time.
Serving Suggestions
These cookies are fabulous on their own, but why not elevate them by serving with a cup of herbal tea or a light salad for a refreshing contrast? Don’t miss trying them alongside my Frozen Grapes for a delightful afternoon spread.
Frequently Asked Questions
- Can I use frozen rhubarb for this recipe? Yes, just ensure it’s thawed and drained before using.
- What if I don’t have brown sugar? You can substitute it with white sugar, though it may lose some depth of flavor.
- How do I know when the cookies are done? They should be golden around the edges and soft in the center.
- Can I make these cookies gluten-free? Absolutely! Just substitute regular flour with a gluten-free blend.
- How should I store leftovers? Keep them in an airtight container at room temperature for up to 5 days.
Final Thoughts
In the end, these Rhubarb Cookies have become a cherished recipe in my collection, celebrating the tartness of rhubarb in every bite. I love enjoying them with a warm cup of tea. I encourage you to give them a try and share your thoughts and any variations you’ve created!
More Recipes You’ll Love
- Healthy Carrot Cake Oatmeal Cookies – a great alternative for a sweet cookie with a twist.
- Blueberry Protein Muffins – complements the sweetness of rhubarb with fresh fruit flavors.
- Strawberry Cake Mix Cookies – a vibrant seasonal pairing to match rhubarb’s tartness.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Rhubarb Cookies
Ingredients
- 1 cup butter softened
- 1 1/2 cups brown sugar
- 2 eggs
- 3 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups rhubarb diced
- 3/4 cup flaked coconut or old fashioned oats
- 4 ounces cream cheese softened
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
Instructions
- Cream the butter and brown sugar until light and fluffy.
- Beat in the eggs.
- Add the flour, baking soda and salt and mix well.
- Stir in the diced rhubarb and coconut.
- Drop by rounded tablespoons on greased baking sheet (parchment-lined would make for even easier cleanup). Bake at 350 for 10-12 minutes or until light golden brown.
- Make the frosting: Beat the cream cheese until fluffy. Beat in the powdered sugar and vanilla until smooth.
- Spread over the cooled cookies.