Rhubarb Cookies – Fun Cookie Recipes with a Tangy Twist

Thank you so much for being here—truly! If you’re on the hunt for something sweet, a little tart, and way outside the usual cookie lineup, you’re in for a treat. These Rhubarb Cookies are soft, chewy, and bursting with tangy fruit flavor. Right after the H1, let’s get it out there: Rhubarb Cookies are the fun, unexpected dessert your spring and summer baking rotation has been waiting for!

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Overview of Rhubarb Cookies

These cookies are a delightful mix of sweet and tart, featuring finely chopped fresh rhubarb folded into a soft, vanilla-scented cookie dough. Think sugar cookie meets fruit crisp—but in a hand-held form. They’re soft in the center, lightly golden on the edges, and studded with juicy pockets of rhubarb that melt into the dough as they bake.

Perfect for spring picnics, brunch spreads, or just a cozy afternoon bake, Rhubarb Cookies are anything but boring!

Why You’ll Love These Rhubarb Cookies

• A unique twist on classic cookies—definitely not your average bake sale fare

• Sweet + tart flavor combo that keeps you coming back for more

• Soft, pillowy texture that melts in your mouth

• Perfect for using up fresh garden rhubarb or farmer’s market finds

• Fun to make with kids—especially when cutting and folding in the rhubarb!

What Do They Taste Like?

Soft, buttery vanilla cookie meets a zingy bite of rhubarb. The fruit adds a pop of tartness that balances the sweetness of the dough, creating a flavor experience that’s nostalgic and fresh all at once. With a little cinnamon or ginger in the mix? Pure magic.

Feel-Good Baking Benefits

These cookies are made with real fruit, no artificial flavoring, and can easily be adapted to suit dietary needs. Rhubarb is low in calories and rich in antioxidants—so yes, we’re counting these as a wholesome treat!

Ingredients for Rhubarb Cookies

Here’s everything you’ll need to bring these beauties to life:

• 1 cup unsalted butter, softened

• 1 ¼ cups granulated sugar

• ½ cup light brown sugar

• 2 large eggs

• 2 tsp vanilla extract

• 2 ¾ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon (optional, but lovely)

• 2 cups finely chopped fresh rhubarb (about 3–4 stalks)

• Optional: ½ cup chopped walnuts or white chocolate chips

Tools You’ll Need

• Mixing bowls

• Electric mixer or stand mixer

• Measuring cups and spoons

• Sharp knife and cutting board

• Baking sheets

• Parchment paper or silicone baking mat

• Cookie scoop (optional, but helpful for uniform size)

Ingredient Swaps & Additions

You know I love a recipe that can bend to your cravings—so here’s how you can make these Rhubarb Cookies your own:

• Gluten-free: Use a 1:1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur)

• Vegan: Swap butter for plant-based margarine and use flax eggs (2 tbsp flaxseed + 5 tbsp water)

• Add-ins: Try white chocolate chips, shredded coconut, or chopped pecans

• Spice it up: Ginger, cardamom, or nutmeg add cozy depth

• No fresh rhubarb? Frozen rhubarb works too—just thaw and pat dry before using

How to Make Rhubarb Cookies

Let’s bake these step-by-step!

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.

Step 2: Cream the Butter and Sugar

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

Step 5: Mix It All Together

Gradually add the dry ingredients into the wet mixture. Stir until just combined.

Step 6: Fold in the Rhubarb

Gently fold in the chopped rhubarb (and any add-ins like nuts or white chocolate).

Step 7: Scoop and Bake

Drop spoonfuls of dough (or use a cookie scoop) onto the prepared baking sheets, leaving about 2 inches between cookies.

Bake for 12–14 minutes, or until the edges are lightly golden. The centers may look a little soft—that’s perfect!

Step 8: Cool and Enjoy

Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

What to Serve with Rhubarb Cookies

These Rhubarb Cookies are a delicious treat all on their own—but if you’re in the mood to elevate your cookie moment, here are some tasty pairing ideas that bring out their sweet-tart charm even more!

Beverages That Pair Beautifully

• Hot Tea: Earl Grey, chamomile, or ginger tea brings out the rhubarb’s brightness.

• Iced Tea or Lemonade: The refreshing acidity in both complements the tangy cookie flavor—especially on a warm day.

• Coffee or Cold Brew: The rich, bitter notes of coffee contrast nicely with the sweet-tart profile of the cookies.

• Vanilla or Strawberry Milk: A fun, nostalgic combo that kids and adults both love.

Dessert Upgrades

• Vanilla Ice Cream: Sandwich a scoop between two cookies or crumble a few over the top for an easy sundae.

• Whipped Cream + Berries: Serve cookies with a dollop of whipped cream and fresh strawberries or raspberries for a simple, elegant plate.

• Rhubarb Compote: Double down on rhubarb flavor by spooning a warm compote alongside your cookies.

Party Platters & Pairings

• Spring Tea Party: Add these cookies to a tray with lemon bars, berry scones, and cucumber sandwiches.

• Brunch Table: Pair with muffins, yogurt parfaits, and fresh fruit salad for a sweet finish.

• Cheese Board Accent: Believe it or not, these cookies pair wonderfully with a soft cheese like brie or goat cheese and some honey or jam.

Tips for Making the Best Rhubarb Cookies

• Let’s make sure your Rhubarb Cookies come out perfectly chewy, tender, and bursting with fruity goodness every time. Here are my tried-and-true tips to help you nail it on your first bake—and every batch after!

  1. Chop Rhubarb Small and Evenly

  Aim for ¼-inch pieces so the rhubarb distributes well and softens during baking without making the cookies soggy. Large chunks can create uneven pockets of moisture.

  2. Use Fresh, Crisp Rhubarb

  The fresher the rhubarb, the better the texture and flavor. If using frozen, make sure to thaw and pat dry thoroughly to avoid excess moisture in your dough.

  3. Cream Butter and Sugar Well

  Take your time with this step (2–3 minutes) to create a light, fluffy base that helps the cookies hold their shape and bake up soft.

  4. Don’t Overmix the Dough

  Once you add the dry ingredients, mix just until combined. Overmixing develops the gluten and can lead to tough cookies instead of that perfect soft bite.

  5. Chill the Dough (Optional, But Helpful)

  If your kitchen is warm or your dough feels soft, chill it for 20–30 minutes. This prevents spreading and helps the cookies hold their shape during baking.

  6. Line Your Baking Sheet

  Use parchment paper or a silicone baking mat for even baking and easy cleanup. Plus, it prevents sticking and overbrowning on the bottom.

  7. Test One Cookie First

  Bake a single cookie as a test to check the spread and bake time in your oven. That way, you can make small adjustments before baking the whole batch.

  8. Cool Completely Before Storing

  Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Storing them too soon can trap steam and affect the texture.

How to Store Rhubarb Cookies

At Room Temperature

Store in an airtight container for up to 3 days. Place a slice of bread in the container to keep cookies soft.

In the Fridge

Extend freshness by refrigerating for up to 1 week. Just bring them to room temp before serving.

In the Freezer

Freeze baked cookies or raw dough balls for up to 3 months. Bake dough from frozen—just add 1–2 minutes to the bake time.

FAQ: Rhubarb Cookies

Can I use frozen rhubarb?

Yes! Thaw and pat it dry with paper towels to remove excess moisture before adding to the dough.

Do these cookies need to be refrigerated?

Only if you want them to last more than a few days. Otherwise, room temp is totally fine.

Can I use rhubarb jam instead of fresh?

Not for this recipe—the dough may get too wet. Stick to chopped rhubarb or fold a bit of jam into the middle of each cookie for a filled version!

Are they very tart?

Nope—rhubarb gives a gentle tang, but the sugar balances it beautifully.

Final Thoughts

These Rhubarb Cookies are fun, flavorful, and totally different in the best way. They’re a celebration of seasonal baking that gives rhubarb the spotlight it deserves—outside of the usual pies and crumbles. I absolutely love how these cookies come out soft and chewy with just the right hint of tart, and I know you will too.

So if you’re ready to try something new (and impress everyone at your next get-together), this is the recipe to bake. Don’t forget to tag me on Pinterest and leave a review—I’d be thrilled to see your creations!

And if you’re as rhubarb-obsessed as I am, check out:

• Rhubarb Shortbread Bars

• Strawberry Rhubarb Crumble Cookies

• Rhubarb Vanilla Scones

Nutritional Info (Per Cookie, approx.)

• Calories: 180

• Fat: 8g

• Carbs: 25g

• Sugar: 15g

• Protein: 2g

• Fiber: 0.5g

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