Best 12 Rhubarb Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Rhubarb cookies, a delightful treat that combines tangy rhubarb with sweet cookie dough, have long been a staple of spring and summer baking. With their vibrant red color and unique flavor profile, these cookies are a delicious way to celebrate the arrival of fresh rhubarb. From classic recipes passed down through generations to modern variations that incorporate new and exciting flavors, there's a rhubarb cookie recipe out there to suit every taste. Whether you prefer a chewy or crispy cookie, a simple or elaborate recipe, this article will guide you through the process of finding the perfect rhubarb cookie recipe for your next baking adventure.

Let's cook with our recipes!

RHUBARB COOKIES



Rhubarb Cookies image

We have two prolific rhubarb plants, so I'm always looking for new ways to use the harvest. The recipe for these soft, delicious cookies, flavored with coconut, was given to me by a friend. -Shauna Schneyder, Idaho Falls, Idaho

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 13

1 cup shortening
1-1/2 cups packed brown sugar
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups diced fresh or frozen rhubarb
3/4 cup sweetened shredded coconut
FROSTING:
3 ounces cream cheese, softened
1 tablespoon butter, softened
1-1/2 cups confectioners' sugar
3 teaspoons vanilla extract

Steps:

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.

Nutrition Facts : Calories 126 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 68mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

RHUBARB DROP COOKIES



Rhubarb Drop Cookies image

This is a cookie that will please everyone, young and old. They have a very nice look to them.

Provided by Rachel

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h35m

Yield 36

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
½ cup butter
1 cup white sugar
1 egg
1 cup chopped rhubarb
½ cup raisins
½ cup chopped nuts
3 tablespoons flax seeds

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl. Set aside.
  • Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat the egg into the butter until completely blended, then stir in the rhubarb. Mix in the flour mixture until just incorporated. Fold in the raisins, nuts, and flax seeds; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  • Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 13.2 g, Cholesterol 11.9 mg, Fat 4.3 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 1.8 g, Sodium 101.8 mg, Sugar 6.9 g

RHUBARB OATMEAL COOKIES



Rhubarb Oatmeal Cookies image

These are simply exceptional oatmeal cookies. They're filled with delicious fall spices. We loved the spices mixed with the slight tartness of rhubarb and the sweetness from the brown sugar and white chocolate chips. Oatmeal brings the soft and tender cookie together and gives them a nice bite and chewy texture. You'll be...

Provided by Kimberly Biegacki

Categories     Cookies

Time 25m

Number Of Ingredients 14

1/2 c butter, softened
3/4 c brown sugar, firmly packed
1/2 c sugar
2 large eggs
2 tsp pure vanilla extract
1 3/4 c all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1 tsp salt
3 c old-fashioned oats
3 c rhubarb, finely chopped (I use food processor and pulse it)
2 1/2 c white chocolate chips
1 1/2 c walnuts, chopped (optional)

Steps:

  • 1. Preheat oven to 375 degrees. In a large bowl cream together butter, white & brown sugars.
  • 2. Then add eggs and vanilla; blend well.
  • 3. In a separate bowl, sift together and blend well your flour, baking soda, cinnamon, nutmeg, and salt.
  • 4. Now add to your wet ingredients and blend until smooth.
  • 5. Add in your 3 cups of oatmeal and rhubarb and stir with a wooden spoon until well combined.
  • 6. Then, add your white chocolate chips and stir well.
  • 7. Line a baking sheet with parchment paper.
  • 8. Drop cookies by large spoonful onto paper.
  • 9. Cook for 9 - 12 minutes....check your first batch to find the right timing. Mine were done at about 11 minutes.
  • 10. Watch not to overbake. I left one batch in for over 12 minutes and they were brown but not burnt as you can see. I prefer the white chips not to brown. They look so pretty with the pink rhubarb.

WHITE CHOCOLATE RHUBARB COOKIES



White Chocolate Rhubarb Cookies image

Crispy and delicious!

Provided by Jo Dunn Borer

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 33m

Yield 36

Number Of Ingredients 16

1 cup butter
½ cup white sugar
½ cup brown sugar
2 eggs
1 egg yolk
2 teaspoons vanilla extract
1 teaspoon vanilla butter and nut flavoring
3 cups all-purpose flour
1 cup old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
2 cups white chocolate chips
1 cup finely chopped rhubarb
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine butter, white sugar, and brown sugar in a bowl; beat with an electric mixer until fluffy. Mix in eggs, egg yolk, vanilla extract, and vanilla butter and nut flavoring. Add flour, oats, baking powder, baking soda, salt, and cinnamon; mix until dough is blended.
  • Fold white chocolate chips, rhubarb, and pecans into the dough. Drop dough onto the baking sheets using a 1 1/2-inch cookie scoop.
  • Bake in the preheated oven until bottoms are browned and edges are firm, 18 to 20 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 198.3 calories, Carbohydrate 21.6 g, Cholesterol 31.7 mg, Fat 11.5 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 133.2 mg, Sugar 11.7 g

RHUBARB CRANBERRY COOKIES



Rhubarb Cranberry Cookies image

I like the sudden hit of sweetness when you bite into the white chips. It really complements the tart flavor from the rhubarb and cranberries. -Elaine Scott, Lafayette, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5-1/2 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2-1/2 cups old-fashioned oats
1-1/2 cups diced frozen rhubarb
1 cup vanilla or white chips
1 cup dried cranberries
4 ounces white baking chocolate, chopped

Steps:

  • In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in the oats, rhubarb, chips and cranberries. , Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool., In a microwave, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 67mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

RHUBARB-FILLED COOKIES



Rhubarb-Filled Cookies image

I won a blue ribbon at our local fair for these tender cookies. They're so pretty with the ruby-red filling peeking through the dough. Try making these special cookies and watch the smiles appear. -Pauline Bondy, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4-1/2 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
4 large eggs
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
FILLING:
3-1/2 cups chopped fresh or frozen rhubarb, thawed
1-1/2 cups sugar
6 tablespoons water, divided
1/4 cup cornstarch
1 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. (Dough will be sticky.) , For filling, combine the rhubarb, sugar and 2 tablespoons water in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring frequently, about 10 minutes. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in vanilla., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie; fill with a rounded teaspoon of filling. Top with 1/2 teaspoon of dough, allowing some filling to show. Bake at 375° until lightly browned, 8-10 minutes. ,

Nutrition Facts : Calories 129 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 101mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

FROSTED RHUBARB COOKIES



Frosted Rhubarb Cookies image

I got this from a lady at bingo, who got it from a neighbor, etc ... I have never liked rhubarb. I LOVE these cookies!!

Provided by Marlene.

Categories     Drop Cookies

Time 30m

Yield 5 Dozen

Number Of Ingredients 12

1 cup shortening
1 1/2 cups firmly packed brown sugar
2 large eggs
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups diced fresh rhubarb
3/4 cup flaked coconut
3 ounces cream cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla extract
1 1/2 cups confectioners' sugar

Steps:

  • Cookies: Cream together the shortening, brown sugar and egg.
  • Sift together the flour, baking soda and salt.
  • Add to creamed mixture.
  • Stir in rhubarb and coconut.
  • Drop by tablespoonfuls onto greased baking sheets.
  • Bake for 12-15 minutes at 350°.
  • Cool and frost.
  • FROSTING: Beat cream cheese, butter and vanilla.
  • Gradually beat in sugar til smooth.
  • Spread over cooled cookies.

SOUR CREAM RHUBARB COOKIES RECIPE - (3.6/5)



Sour Cream Rhubarb Cookies Recipe - (3.6/5) image

Provided by á-51103

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1 egg
3/4 cup sour cream
1/2 teaspoon vanilla extract
2 cups rhubarb, diced

Steps:

  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar together with an electric mixer at medium speed until light and fluffy. Add the egg and beat to combine. Beat in the sour cream and vanilla, making sure all the ingredients are well combined. Add 1/3 of the flour mixture and beat until combined. Add another 1/3 of the flour mixture and repeat until all the ingredients are combined. Stir in the rhubarb. Drop rough tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake 10 to 12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little color. Let cool slightly, then remove to a rack to cool completely.

RHUBARB COCONUT COOKIES



Rhubarb Coconut Cookies image

At our garden club fund-raiser, each group within the club serves a different kind of food. These cookies are made by the "rhubarb group"...and they are always the first to sell out!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 14

1/2 cup shortening
1-1/3 cups packed brown sugar
1 large egg, room temperature
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup 2% milk
1 cup diced fresh or frozen rhubarb
1 cup chopped pecans
1 cup raisins
1/2 cup sweetened shredded coconut

Steps:

  • In a bowl, cream shortening and brown sugar. Add egg; beat well. Combine dry ingredients; add to the creamed mixture alternately with milk. Mix well. Stir in rhubarb, nuts, raisins and coconut. , Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 12-15 minutes or until golden. Cool on wire racks.

Nutrition Facts : Calories 252 calories, Fat 12g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 120mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.

RHUBARB FILLED COOKIES



Rhubarb Filled Cookies image

Make and share this Rhubarb Filled Cookies recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 11

1/2 cup butter
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon milk
1 teaspoon vanilla
3 cups rhubarb, chopped
1/4 cup water
1 cup granulated sugar

Steps:

  • Mix filling ingredients and cook until soft. Set aside and chill.
  • To prepare DOUGH: Cream butter, add sugar and cream together well. Beat eggs and add to this mixture.
  • Combine flour, baking powder and salt. Add flour mixture to butter mix alternating with milk and vanilla.
  • Chill dough.
  • On floured board, roll out dough 1/2" thick. Using a 2" cutter, cut out cookies.
  • Place cookies on a greased or sprayed cookie sheet.
  • Cover dough with a teaspoon of filling. Top with another cookie and press edges together with tines of a floured fork.
  • Bake in 400°F oven for 10 minutes.

Nutrition Facts : Calories 137.4, Fat 4.4, SaturatedFat 2.6, Cholesterol 27.9, Sodium 128.1, Carbohydrate 23.5, Fiber 0.5, Sugar 16.9, Protein 1.5

FROSTED RHUBARB COOKIES



Frosted Rhubarb Cookies image

"Since these cookies freeze well, I make a lot of them during rhubarb season," says field editor Ann Marie Moch of Kintyre, North Dakota. "They are best when you use young tender stalks."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 13

1 cup shortening
1-1/2 cups packed brown sugar
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups diced fresh rhubarb
3/4 cup sweetened shredded coconut
CREAM CHEESE FROSTING:
3 ounces cream cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla extract
1-1/2 cups confectioners' sugar

Steps:

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture., Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool., In a large bowl, beat the cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.

Nutrition Facts : Calories 201 calories, Fat 9g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 109mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

RHUBARB FILLED COOKIES RECIPE - (4.2/5)



Rhubarb Filled Cookies Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 13

COOKIES:
1/2-cup butter
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2-teaspoon salt
1-tablespoon milk
1-teaspoon vanilla
FILLING:
3 cups rhubarb, chopped
1/4-cup water
1 cup granulated sugar

Steps:

  • Mix filling ingredients and cook until soft. Set aside and chill. To prepare Dough: Cream butter, sugar and cream together well. Beat eggs and add to this mixture. Combine flour, baking powder and salt. Add flour mixture to butter mix alternating with milk and vanilla. Chill dough. On floured board, roll out dough 1/2-inch thick. (for thinner roll 1/4-inch). Using a 2-inch cutter, cut out cookies. Place cookies on a greased or sprayed cookie sheet. Cover dough with a teaspoon of filling. Top with another cookie and press edges together with tines of a floured fork. Bake rhubarb filled cookies in 400°F oven for 10 minutes. Note: These grow when you bake them so make them small :)

Tips:

  • Choose the right rhubarb. Look for firm, brightly colored stalks with minimal blemishes. Avoid stalks that are wilted or have brown spots.
  • Prepare the rhubarb properly. Rinse the rhubarb stalks thoroughly and then cut them into small pieces. You can also peel the stalks if desired, but this is not necessary.
  • Use a combination of sugars. This will help to create a more complex flavor in your cookies. Brown sugar adds a rich, molasses-like flavor, while granulated sugar provides sweetness and helps to keep the cookies moist.
  • Don't overmix the dough. Overmixing will make the cookies tough. Mix the dough just until the ingredients are combined.
  • Chill the dough before baking. This will help the cookies to hold their shape and prevent them from spreading too much.
  • Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly. The cookies should be slightly soft in the center when you take them out of the oven.

Conclusion:

Rhubarb cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their tart and tangy flavor, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a new cookie recipe to try, give rhubarb cookies a try. You won't be disappointed!

Related Topics