I always get excited when rhubarb season rolls around. That vibrant red stalk brings a perfect tang I love using in sweet treats. One of my all-time favorites is the brown sugar rhubarb cookies recipe.
It’s simple, quick, and full of nostalgic flavor. I created this recipe after craving something chewy, buttery, and just a little tart. The brown sugar adds a warm, caramel richness that balances the rhubarb perfectly.
These cookies come together in minutes and disappear even faster. I’ve tested and tweaked this recipe until it earned a top spot in my collection.
If you enjoy baking with seasonal ingredients and want something a little unexpected, you’ll love this one. Let me show you exactly how I make them.
Why You Will Love This Recipe?
You’ll love this recipe because it strikes the perfect balance between sweet and tart. The brown sugar gives these cookies a deep, molasses-like flavor, while the rhubarb adds a fresh, tangy bite that cuts through the richness.
I love how the edges turn slightly crisp while the center stays soft and chewy. It’s a unique cookie that feels both nostalgic and new. Plus, it’s incredibly easy to make—no fancy techniques or hard-to-find ingredients.
Whether you’re a seasoned baker or just starting out, you’ll find this recipe approachable and satisfying. I always get compliments when I bake these, and I know you will too.
How To Prepare Brown Sugar Rhubarb Cookies Recipe?a
- Preparation Time: 15 minutes
- Cooking Time: 12 minutes
- Total Time: 27 minutes
- Course: Dessert
- Difficulty: Easy
- Cuisine: American
- Yield: Approximately 18 cookies
Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 1 cup light brown sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup finely diced fresh rhubarb
Step-by-Step Instructions
Preparing the Dough
- Cream the Butter and Sugar: In a mixing bowl, cream together the softened butter and light brown sugar until the mixture is light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking soda, and baking powder.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Incorporate Rhubarb: Gently fold in the finely diced rhubarb, ensuring even distribution throughout the dough.
Baking the Cookies
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Portion the Dough: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 12 minutes, or until the edges are lightly golden.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Nutrition Facts Per Serving
Each cookie contains approximately:
- Calories: 106 kcal
- Fat: 4.14 g
- Saturated Fat: 2.51 g
- Carbohydrates: 16.29 g
- Sugars: 8.98 g
- Dietary Fiber: 0.38 g
- Protein: 1.3 g
- Sodium: 116.41 mg
- Cholesterol: 17.92 mg
- cite turn 0search4
Serving Suggestions
I usually enjoy these cookies warm, fresh out of the oven with a cup of chamomile tea or coffee. The soft center and tart rhubarb pair beautifully with a cozy drink
If I’m feeling a little indulgent, I serve them with a scoop of vanilla ice cream—the creamy sweetness balances the tang perfectly.
These cookies also make a great addition to a spring brunch or dessert platter. I sometimes pack them in little boxes as edible gifts for friends.
They hold up well at room temperature, so they’re easy to bring along to picnics or potlucks. However you serve them, these cookies always bring a little unexpected joy to the table.
Tips and Variations
- Enhance Flavor: Adding a teaspoon of orange zest to the dough can introduce a subtle citrus note that pairs well with rhubarb.
- Texture Variation: For added texture and flavor, consider folding in ½ cup of chopped walnuts or pecans along with the rhubarb.
- Sweetness Adjustment: If you prefer a sweeter cookie, increase the brown sugar by an additional ¼ cup.
- Using Frozen Rhubarb: If fresh rhubarb isn’t available, frozen rhubarb can be used. Ensure it’s thawed and excess moisture is patted dry before adding to the dough.
Health Benefits
Rhubarb might surprise you with how nutritious it is. I love using it not just for its flavor, but also for the health benefits it brings.
It’s packed with antioxidants, especially anthocyanins, which give it that beautiful red color and help fight inflammation.
Rhubarb is also a good source of vitamin K, which supports bone health and proper blood clotting. It’s low in calories and high in fiber, making it great for digestion.
When I bake with rhubarb, I feel like I’m treating myself while still getting something good for my body.
Just remember to use only the stalks—rhubarb leaves are toxic and should always be discarded. With the right preparation, this seasonal ingredient can be both delicious and nourishing.
How To Store?
I store these cookies in an airtight container at room temperature for up to 3 days. They stay soft and chewy, especially if I add a slice of bread to the container to help retain moisture.
If I need to keep them longer, I pop them in the fridge for up to a week. For even longer storage, I freeze them. I let them cool completely, then place them in a single layer on a baking sheet to freeze.
Once frozen, I transfer them to a zip-top bag or freezer-safe container. They keep well for up to 2 months. When I want one, I just let it thaw at room temp—or warm it slightly in the microwave for that fresh-baked feel.
Conclusion
Baking these brown sugar rhubarb cookies repice always brings me back to the cozy moments of early spring when rhubarb first hits the market.
The deep caramel notes of brown sugar blend beautifully with the tart pops of rhubarb, creating a cookie that’s both rustic and refreshingly different.
I love how quick and simple this recipe is—it’s perfect for a spontaneous baking session or when I need a homemade treat to share with friends.
If you’ve never baked with rhubarb before, this is such a delicious and approachable way to start.
Trust me, once you try these cookies, you’ll be looking for reasons to make them again. Happy baking! Let me know how yours turn out.