Can I use frozen rhubarb in this recipe?

Yes, you can use frozen rhubarb. Just ensure it's thawed and drained of excess moisture before adding it to your dough.

How can I make these cookies gluten-free?

You can use a gluten-free all-purpose flour blend in place of regular flour to make these cookies gluten-free.

What can I substitute for brown sugar?

If you're out of brown sugar, you can substitute it with white sugar, but the cookies will lack the deeper caramel flavor. You can mix white sugar with a bit of molasses to create a quick brown sugar substitute.

Can I add more rhubarb?

Absolutely! If you love rhubarb, feel free to increase the amount up to 1.5 cups, though keep in mind it may affect the cookie's texture.

How do I know when the cookies are done baking?

Cookies are done when they have a light golden color around the edges and are still slightly soft in the center. They will continue to firm up as they cool.

Brown Sugar Rhubarb Cookies

Description

These Brown Sugar Rhubarb Cookies combine warm, caramel-like sweetness with tart rhubarb to create soft, chewy cookies bursting with flavor. Perfect for spring and summer baking.

Ingredients

Scale

1 cup brown sugar
1/2 cup butter, softened
1 large egg
1 3/4 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup rhubarb, finely diced
Optional: chopped walnuts or pecans
Optional: dark or white chocolate chips
Optional: rolled oats
Optional: lemon or orange zest

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
Beat in the egg until fully incorporated.
In a separate bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the diced rhubarb and any optional add-ins like nuts, chocolate chips, oats, or zest.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Use fresh rhubarb for best flavor, but frozen can work if well-drained.
Chilling the dough for 30 minutes can help reduce spreading during baking.
Store cookies in an airtight container for up to 5 days, or freeze for longer storage.
Customize flavor with your choice of add-ins to match the season or occasion.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 8g
Sodium: 85mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0.5g
Protein: 1g
Cholesterol: 15mg

Keywords: rhubarb cookies, brown sugar cookies, chewy cookies, spring dessert, rhubarb dessert