Let Me Tell You About These Rhubarb Cookies…
You ever try rhubarb cookies? Oh man, the first time I made these was a total accident—honestly, I meant to bake a pie, but I sort of ran out of patience (and, uh, flour). So, out came the cookie sheet, in went the chopped rhubarb, and the rest is sweet, slightly tart history. My mum used to grow rhubarb behind the old shed, and every spring she'd send me out with a basket and a warning about the neighbor’s grumpy cat. To this day, these cookies remind me of those muddy sneakers and the absolute thrill of sneaking extra sugar into the bowl. They’re a little soft, a bit crumbly, and perfect for anyone who likes their sweets with a bit of sass.
Why I Keep Making These (And Maybe You Will Too)
I make this recipe when I've got rhubarb that needs using up yesterday—or, honestly, when someone in the house is craving something a bit different from the usual chocolate chip parade. My family goes crazy for these because they're just sweet enough and a little zingy (plus, they're secretly terrific with coffee). There was a time I kept overmixing the dough, which made them kind of tough—thankfully, I've learned to chill out and just fold the ingredients together. And if you want to know the truth, I enjoy them even more the next day, though not everyone agrees with me.
Here’s What You’ll Need (And What I Sometimes Swap In)
- 1 cup chopped fresh rhubarb (or frozen works, just defrost and pat dry—when I’m lazy, I’ve even used sliced strawberries, but shh…)
- ½ cup unsalted butter, room temp (my gran swore by salted, but I can’t taste the difference, really)
- 1 cup brown sugar (sometimes I go half white, half brown if I’m running low)
- 1 large egg
- 1 and ½ cups all-purpose flour (I’ve tried with whole wheat—let’s just say nope, didn’t love it)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (or almond, if you’re feeling wild)
- ½ teaspoon cinnamon (optional but lovely)
- ½ cup chopped walnuts or pecans (sometimes I skip these for picky eaters)
How I Actually Make ‘Em (With Trials and Errors Included)
- First, preheat your oven to 350°F (that’s about 180°C for anyone else reading this in metric land).
- Cream the butter and sugar together in a big bowl—takes a few minutes, but if you’re impatient like me, using a hand mixer is magic. Stand mixer? Sure, but washing it is a pain.
- Crack in the egg and toss in the vanilla. Mix again until it looks kinda glossy and smooth. If it looks split, don’t worry, it comes together once you add the dry stuff.
- In a separate bowl (or honestly, just pile it on top), mix the flour, baking soda, salt, and cinnamon. Stir it all together and then gently fold into the wet mix. This is where I usually sneak a tiny taste (no regrets).
- Gently fold in rhubarb and nuts. It may look a bit odd—pale, studded with pink—but trust me, it sorts itself out in the oven.
- Drop by heaping spoonfuls (I use a heaped tablespoon, but a small ice cream scoop works too) onto a lined baking sheet. Leave some space, they puff up a tad.
- Bake for 10-12 minutes, until the edges are just golden. If you wait for them to go fully brown, you’ve gone too far—learned that the hard way.
- Let them cool on the tray for a couple minutes before moving to a wire rack (they’re a bit delicate when hot—speaking from many a crumbled cookie incident).
Notes From My Kitchen (Some Weird, Some Wise)
- Don’t overmix after adding the flour. Seriously, or they get tough as old boots (which I suppose would be a different kind of cookie entirely).
- Chilling the dough for 20 mins makes them spread less. But I forget half the time and they're still tasty.
- If your rhubarb is super tart, sprinkle a pinch of sugar over it first—or just embrace the tang, as I do when I’m feeling bold.
Experimenting With Variations (Some Great, Some... Eh)
- Swapped in white chocolate chips once—actually delicious, but a bit sweet for my taste.
- Added orange zest; that was a win. Really perks up the rhubarb flavor.
- Tried coconut flakes. It was weird. Not bad, just not what I wanted. Maybe you’ll like it?
Equipment (And What To Do If You Don’t Have It)
You’ll want a baking sheet (I line mine with parchment, but I've used a silicone mat too). No electric mixer? No worries—grab a wooden spoon and put some muscle into it. But, if you’re out of parchment, just grease the pan; they might stick a bit, but nothing a little gentle nudging can’t fix.
Let’s Talk About Storing These (If They Last Long Enough)
In an airtight tin, they’ll keep for 2-3 days. But honestly, in my house, they barely make it through the evening. That said, if you want them softer, toss a slice of bread in with them—it works, I don’t know why, but it does (I read why here).
How I Like to Serve Rhubarb Cookies
Personally, I love them with a cup of tea, especially on a rainy afternoon—there’s just something about that combo. My brother dunks them in cold milk, but I think that’s just wrong (don’t tell him I said that).
Pro Tips (Aka, Learn From My Mistakes)
- I once tried rushing the baking by cranking up the oven—ended up with burned bottoms and raw middles. Don’t do it. Just wait the 10 minutes.
- Letting them cool completely before stacking is key. Otherwise, you get a soggy, sticky mess. Actually, I find it works better if you leave a little space between each when cooling.
Random Digression (Because Why Not?)
One time, my neighbor tried growing rhubarb in a pot on his balcony. It got so massive it almost blocked his window—looked like a triffid. We ended up with so much rhubarb that summer, I ran out of containers and had to start handing out cookies at work (which, come to think of it, is how I made two new friends).
FAQ (Real Questions Friends Have Thrown My Way)
- Can I make these gluten-free? Yep, you can use your favorite 1:1 gluten-free blend. Just watch the texture—it might be a bit crumblier, but still tasty.
- Do I have to peel rhubarb? Nah, unless it’s really tough or stringy. Usually, it’s fine as-is (plus, who wants extra work?).
- Will these freeze? Sure thing, though I’ve never managed to freeze them before they’re all eaten. But yes, they’ll keep in the freezer for a month or so. Just thaw on the counter.
- Can I use honey instead of sugar? Actually, I tend to think it’d make the dough too wet—maybe try maple syrup, but reduce the quantity. Haven’t tested it, though!
- What else can I do with leftover rhubarb? Oh, loads: toss it in a snacking cake, stew it with a bit of sugar for yogurt, or just freeze it for next time.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups fresh rhubarb, diced
Instructions
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1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
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3In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
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4Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the diced rhubarb.
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5Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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6Bake for 12-15 minutes, or until the edges are golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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