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Rhubarb Cookies

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.

Cookies drizzled with icing, one has a bite taken from it.

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 a sweet cream icing.

A stack of rhubarb cookies drizzled in icing.

Iced Rhubarb Cookies

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.

A rhubarb cookie broken in half so you can see the layers of cookie, streusel, and icing!

Are Rhubarb Cookies 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?

Freshly iced cookies with drizzles of icing on top of them.

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.

Fresh Rhubarb on a cutting board with a knife.

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 crisp 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

Yield: 10 cookies

Rhubarb Cookies

Freshly iced cookies with drizzles of icing on top of them.

These streusel-topped cookies are studded with tangy bits of fresh rhubarb and drizzled with icing for the ultimate recipe for rhubarb cookies

Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 30 minutes
Total Time 57 minutes


  • Streusel Topping
  • 1 1/2 TBSP softened butter
  • 1 TBSP brown sugar
  • 1 TBSP sugar
  • 3 TBSP flour
  • pinch of salt

Rhubarb Cookies

  • 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


  1. mix the ingredients for the streusel topping together until it's crumbly, and set aside
  2. beat the butter and both sugars on medium until it's fluffy
  3. scrape down the sides of the bowl as needed
  4. add the egg, and beat well, scrape the bowl again
  5. stir in the vanilla
  6. in a separate bowl stir together the flour, soda, and salt
  7. add it to the butter in the mixing bowl
  8. mix until its combined
  9. then stir the rhubarb in
  10. divide into 10 cookies and place on a baking sheet about 2 inches apart
  11. pat down a little bit
  12. divide the streusel topping between the cookies and press in lightly
  13. chill for 15-20 minutes
  14. preheat the oven to 350°
  15. bake the cookies for 12-13 minutes until the edges are just lightly browned
  16. leave to cool on the baking sheet for 5 minutes
  17. them gently remove to a baking rack to cool
  18. 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
  19. drizzle over the cookies and let the icing harden up

Nutrition Information



Serving Size

1 cookie

Amount Per Serving Calories 280Total Fat 13gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 4gCholesterol 53mgSodium 243mgCarbohydrates 38gFiber 1gSugar 23gProtein 4g

This nutrition information was calculated using a computer program, results may vary.

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laura sampson

About Laura

Laura is on a mission to teach modern family oriented women how to make old-fashioned foods new again. A wife and mom of 3 boys, Laura understands the struggles of trying to serve a home-cooked meal each night. She provides recipes and cooking hacks for busy moms to create dishes they may think take more time or skill than they have to make. Read more...

8 thoughts on “Rhubarb Cookies”

  1. 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.

  2. 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!


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