Rhubarb Cookies | A Soft and Tangy Twist on Classic Bakes

Introduction: Sweet Meets Tart in Every Bite

Rhubarb cookies are a unique and delicious way to enjoy the seasonal tartness of rhubarb. Perfectly soft, slightly chewy, and speckled with fruity rhubarb pieces, these cookies are an exciting alternative to more traditional biscuit bakes. Whether you’re a keen gardener with a glut of rhubarb or just looking to try something new, these cookies offer a flavourful twist that’s sure to delight.

Why You’ll Love Rhubarb Cookies

Seasonal & Fresh – A tasty way to use up fresh spring rhubarb
Soft & Chewy – Light texture with a subtle tang
Freezer-Friendly – Make extra dough or bake ahead
Family Favourite – Kid-approved and perfect for lunchboxes or teatime

Ingredients

125g unsalted butter, softened
150g light brown sugar
1 large egg
1 tsp vanilla extract
200g plain flour
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon (optional)
100g finely chopped rhubarb (fresh or frozen)
Optional: 50g chopped white chocolate or nuts

How to Make Rhubarb Cookies – Step-by-Step

Step 1: Cream the Butter and Sugar

In a large bowl, beat the softened butter and sugar until light and fluffy.
Add the egg and vanilla extract and mix until well combined.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking soda, salt, and cinnamon if using.
Gradually stir the dry mix into the wet ingredients until a soft dough forms.

Step 3: Fold in the Rhubarb

Gently stir in the chopped rhubarb. If using frozen, no need to thaw – just dust lightly with flour first.
Add any extras like white chocolate or chopped nuts at this stage.

Step 4: Chill the Dough (Optional)

For thicker cookies, chill the dough in the fridge for 30–60 minutes.

Step 5: Bake

Preheat the oven to 180°C (160°C fan).
Line two baking trays with parchment paper.
Scoop tablespoon-sized balls of dough and place on the trays with space between each.
Bake for 10–12 minutes or until edges are lightly golden and centres still soft.
Cool on trays for 5 minutes before transferring to a wire rack.

Serving Suggestions

Dust with icing sugar for extra sweetness
Serve warm with a scoop of vanilla ice cream
Great paired with a cup of chamomile or ginger tea

Storage Tips

Store in an airtight container at room temperature for up to 4 days
Freeze baked cookies for up to 2 months
Freeze cookie dough balls and bake from frozen, adding 1–2 extra minutes to the bake time

Flavour Variations

Rhubarb & White Chocolate – Adds creaminess that balances the tart fruit
Rhubarb & Orange Zest – For a bright, citrusy lift
Rhubarb Crumble Cookies – Top each cookie with a sprinkle of oat crumble before baking

Conclusion

Rhubarb cookies are a soft, chewy, and flavourful way to enjoy rhubarb outside of pies and crumbles. They’re quick to whip up, full of seasonal charm, and just different enough to feel special. Whether you’re baking for a crowd or just want something a little bit different for the biscuit tin, these cookies are sure to become a springtime staple.