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If you’ve got a rhubarb patch that’s in high production, here’s one more recipe to add to your recipe arsenal, Rhubarb Cookies! Everyone is so surprised to find out these cookies are filled with sour rhubarb. In these cookies, the rhubarb is gently tart and oh-so tantalizing.
These large soft cookies are studded with thinly chopped rhubarb and topped with a quick and easy-to-make streusel. They’re baked to perfection and bursting with little refreshing bites of rhubarb. At this point, your rhubarb cookies are done but you can take them one step further and drizzle them with sweet cream icing.
These cookies can be iced or you can leave the icing off. They’re equally delicious either way. The icing isn’t important, it looks pretty and tastes great but the cookies are fine as is without icing.
Are these Sour?
NO! They have bursting bites of rhubarb IN them but the cookies are not sour. The sweetness of the cookies definitely carries over to the rhubarb. SO you have a sweet cookie with a tangy bite every now and then.
What Kind of Rhubarb Should I use in cookies?
For these cookies, I used the SMALLEST freshest stalks of rhubarb I could find. It took 4 of these small stalks to make just 1/2 cup of chopped rhubarb.
If you only have big stalks that’s ok! You can just peel them to get the long fibers off the rhubarb. Then just finely chop it.
But remember if you harvest your rhubarb it will grow small stalks again. It’s basically never too late to pick rhubarb. Some people say the season is “so short” but honestly, if you live where it’s not blazing hot all summer then your rhubarb is good to pick all summer.
We Love Rhubarb
I’m team “Use ALL The Rhubarb”, how about you? I’ve got loads of rhubarb in my garden, and I try to use it up every year. I freeze 10-20 bags of rhubarb every year. I like to make rhubarb crisps for Thanksgiving or Christmas feasts!
If you don’t know how to harvest your rhubarb or freeze it check out my post All About Rhubarb! It walks you through harvesting and freezing, and so much more.
Here are all the recipes we use to make the most of our rhubarb Harvest Every year
- Rhubarb Cobbler
- Rhubarb Dump Cake
- Rhubarb Bread
- Rhubarb Cake
- Strawberry Rhubarb Crisp
- Rhubarb Curd
- Rhubarb Oatmeal Bars
- Rhubarb Crumble
- Streusel Topping
- 1 1/2 TBSP softened butter
- 1 TBSP brown sugar
- 1 TBSP sugar
- 3 TBSP flour
- pinch of salt
- 1/2 cup of softened butter
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup finely chopped rhubarb
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 1-2 TBSP heavy cream or milk
- mix the ingredients for the streusel topping together until it's crumbly, and set aside
- beat the butter and both sugars on medium until it's fluffy
- scrape down the sides of the bowl as needed
- add the egg, and beat well, scrape the bowl again
- stir in the vanilla
- in a separate bowl stir together the flour, soda, and salt
- add it to the butter in the mixing bowl
- mix until its combined
- then stir the rhubarb in
- divide into 10 cookies and place on a baking sheet about 2 inches apart
- pat down a little bit
- divide the streusel topping between the cookies and press in lightly
- chill for 15-20 minutes
- preheat the oven to 350°
- bake the cookies for 12-13 minutes until the edges are just lightly browned
- leave to cool on the baking sheet for 5 minutes
- them gently remove to a baking rack to cool
- when the cookies are cool put the powdered sugar in a small bowl drizzle in the vanilla and 1 TBSP of heavy cream and stir to combine, add just enough of the remaining cream JUST until you can drizzle the icing, the thinner you make it the quicker it will drip off the sides of you cookies so make it JUST thick enough to drip or drizzle
- drizzle over the cookies and let the icing harden up
9 thoughts on “Rhubarb Cookies”
I never thought to add rhubarb to cookies, but these have changed my mind! They were delicious!
I am a serious lover of all things rhubarb but have never seen it used in a cookie… They are fantastic!
We are huge rhubarb fans, and it just happens to be in season here in Aus and keeps showing up in my CSA box so we have lots to use up. These cookies were delicious, will be making them again for sure.
I usually only put rhubarb compote on my yoghurt, but I do love it so was excited to try these cookies.
I just adored the Streusel topping! And the rhubarb was the perfect tart hit, with the sweet icing.
I love the combination of strawberry and rhubarb in cookie form! So yummy.
Great recipe. I can’t wait to try these rhubarb cookies.
we have been on a rhubarb kick for about three weeks around here – scones, dream bars, custard, pie, cake, bread, crisp….endless enjoyment of Alaska’s most reliable crop. Some things we have made more than once….but these cookies? They are on the menu again for tomorrow and this will be the fourth batch! We are going to freeze some and see how that goes. Kids, husband & guests have all given them a huge thumbs up!
What temp for baking the cookies?