Brown Sugar Rhubarb Butter Cookie Recipe – Easy and Delicious!

Rhubarb is a plant that keeps on giving for weeks and weeks. If you’re looking for something new to do with your rhubarb harvests, we’ve got a cookie recipe for you!

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• What's Great About this Brown Sugar Rhubarb Cookie Recipe
• The Recipe: How to Make Brown Sugar Rhubarb Butter Cookies
• Ingredients:
• Instructions:
• Brown Sugar Rhubarb Butter Cookie Recipe

What's Great About this Brown Sugar Rhubarb Cookie Recipe

This Brown Sugar Rhubarb Butter Cookie Recipe is easy to make, takes very little time, and is simply delicious. It’s a real crowd favorite. It shines because it is something different, fresh, and tasty and stands out among the cookie crowd.

The cookies are light and cake-like, thanks to the eggs and to using both baking soda and baking powder.

It’s also nice for rhubarb enthusiasts and rhubarb growers. For sure, we all love our rhubarb and strawberry rhubarb pies, but there does come a time when you’re ready for something new to do with your rhubarb abundance!

The Recipe: How to Make Brown Sugar Rhubarb Butter Cookies

Makes about 24 cookies.

Ingredients:

Gather your ingredients. You will need:

• 1 cup of dark brown sugar*
• ½ cup softened butter
• 1 teaspoon vanilla extract
• 1 egg (large)
• 1 ¾ cups flour, sifted
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup rhubarb, chopped small

*Dark brown sugar makes this a richer, deeper-tasting cookie. If you only have light brown sugar, add one tablespoon of molasses to the sugar before you cream it. If you only have white sugar, add two tablespoons of molasses to the sugar before starting (mix it in your mixer or mix well with a fork).

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit (190.5 Celsius).
2. Wash the rhubarb, then chop it into small, diced pieces. Set aside until ready to use.

3. In a large bowl or stand mixer, cream together the dark brown sugar and the softened butter for about one minute until light and fluffy.
4. Add the vanilla and egg to the butter and sugar mixture. Beat for 30 seconds to one minute more until light and fluffy and consistent in texture.
5. Sift together the flour, cinnamon, baking powder, baking soda, and salt.
6. Add the sifted dry ingredients to the butter/sugar and egg mixture. (You can do this with the mixer running on a stirring setting if you are using a stand mixer).

7. Beat until completely combined. Scrape the sides of the mixing bowl if needed to incorporate all the flour and dry ingredients.
8. Add the chopped rhubarb to the bowl and mix in until evenly distributed through the batter (you can use a mixing spoon for this step, or your electric or stand mixer on a low stir setting).

9. Line two baking sheets with parchment paper.
10. Drop the batter onto the baking sheets in about one-inch balls. (Use spoons or a one-inch dough scoop). Leave room for the cookies to spread to about double the size of the ball.
11. Bake in a 375 F oven for 13 to 14 minutes or until done. (Let the cookies brown lightly on the top and bottom edges).
12. Remove from the oven. Using a spatula, remove the cookies and place them on a cooling rack.
13. Serve and enjoy!

That’s it! That’s all there is to baking these simple cookies. Everyone will enjoy the richness of the dark brown sugar paired with the light fruitiness of the rhubarb. They’re something of a sweet-tart savory treat.

One more way to love your rhubarb and put it to good use for you and yours!

One word of caution, though – don't expect to have any leftovers for later! In fact, you should probably double the batch!

Looking for more delicious and unique ways to use rhubarb? Check out this Strawberry-Rhubarb Buttermilk Coffee Cake recipe.