If you love sweet and tart combinations, then you are going to love these Rhubarb Cookies! They are a soft cake like cookie studded with diced fresh rhubarb and finished off with a tangy lemon glaze for the ultimate in sweet tart flavors.
Rhubarb recipes have always been a favorite of mine, I especially love this Rhubarb Custard Pie (it was the first pie I ever made!). The tart rhubarb has a flavor that is very distinct and it makes tasty sweet and tart desserts!
This rhubarb cookie recipe was inspired by my soft blueberry cookie recipe.
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Why You'll Love Rhubarb Cookies
Soft cookie: fans of cake like cookies will love the soft thick cookie texture of this rhubarb cookie
Sweet Tart Flavors: these cookies have a sweet cake with a bite of tart from the diced rhubarb, complimented by the sweet and tangy lemon icing.
Great for parties or snacking: these cookies make a great addition to your afternoon tea, after school snacks, or served with a scoop of vanilla ice cream for after dinner dessert.
Ingredients
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- All purpose flour
- Granulated sugar
- Fresh rhubarb
- Vegetable oil
- 2% milk
- Large eggs
- Vanilla extract
- Baking powder
- Baking soda
- Salt
See recipe card for quantities.
How To Make Rhubarb Cookies
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- Step 1: Combine the dry ingredients and wet ingredients together in separate bowls.
- Step 2: Mix the wet and dry ingredients, then stir in the rhubarb.
- Step 3: scoop ¼ cup portions of dough onto a parchment lined baking sheet.
- Step 4: flatten the cookies with the palm of your hand or a wide bottom ed glass jar.
Hint: if cookie dough seems too crumbly or dry, add a little bit of milk at a time until dough comes together and is scoop-able.
Substitutions
If you are following a dairy free or sugar free diet, feel free to make any of the substitutions below.
- Dairy free - use your favorite nut milk or oat milk in place of regular milk.
- Oil substitute - melted butter or coconut oil can be substituted for the oil.
- Sugar-free - use truvia (stevia) brown sugar or granulated sugar.
If you are looking for a low carb and keto friendly rhubarb cookie, try these Strawberry Rhubarb Thumbprint Cookies!
Variations
Sometimes a slight change or addition to a recipe can change its flavor and texture. Try some of the suggestions below for a slightly different version of this cookie.
- Strawberry Rhubarb Cookies - substitute half of the rhubarb with diced fresh strawberries
- Cream cheese frosting - frost the cookies with this cream cheese frosting instead of the lemon glaze.
- Rhubarb Chip Cookies - add a cup of white chocolate chips to the cookie dough.
Equipment
- Large bowl
- Electric mixer
- Rubber spatula
- ¼ cup size cookie scoop
- Large baking sheet
- Parchment paper
- Cookie spatula
Storage
Store cookies in an airtight container up to 4 days.
Rhubarb cookies can be stored in the freezer, but it is recommended you do so without the glaze. If frozen with the glaze, once thawed, the glaze becomes wet and absorbs into the cookie.
Top tips
- Place a sheet of parchment paper or foil beneath the cooling rack so it can catch any icing drips after dipping the cookie into the glaze.
- Be sure to air dry the cookies on the cooling rack until the glaze is no longer wet before storage.
FAQ
Yes, as long as the rhubarb has been diced before freezing and you add it to the cookies while still frozen. Do not thaw rhubarb before using.
Related
Looking for other rhubarb recipes? Try these:
- Rhubarb Dream Bars - Keto Recipe
- Rhubarb Cream Cheese Danish
- Rhubarb Crumble Muffins
- Strawberry Rhubarb Chia Pudding - Keto Recipe
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📖 Recipe
Rhubarb Cookies with Lemon Glaze
Equipment
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Ingredients
For the cookies
- 1 cup granulated sugar
- 1 large egg
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup 2% milk
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3½ cups all-purpose flour
- 2 cups diced rhubarb
For the glaze
- 1 cup confectioner's sugar
- 2 lemons , juiced
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, using an electric hand mixer on medium speed, blend the sugar, egg, vegetable oil, vanilla extract, and milk until well combined.
- Add the dry ingredients to the wet ingredients, stirring with a wooden spoon until all dry ingredients are incorporated.
- Stir the rhubarb pieces into the cookie dough until combined.
- Scoop ¼ cup portions of cookie dough onto prepared baking sheet. Flatten cookies with the palm of your hand or a wide bottom glass jar.
- Bake for 10-12 minutes, until cookies are no longer wet on top and bounce back slightly when pressed in the center of the cookie. Remove cookies from baking sheet and cool on a wire wrack.
- While the cookies are baking, mix together the confectioners sugar and lemon juice. Dip the tops of cookies in the glaze, then return to the baking sheet, allowing the glaze to dry completely before storing.
Marie Case says
My husband has all of the ingredients mixed, but there is no indication of the temperature to set the oven. I guess we’ll try 350 and hope they come out.
Shelby Law Ruttan says
350 is correct. Thank you for bringing this to my attention as the instructions somehow did not attach to the recipe card. I am fixing this right now.