By This Rhubarb Cookies balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Rhubarb Cookies captures the essence of desserts|cookies & biscuits while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Rhubarb Cookies becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 cup butter, softened
1 ½ cups brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 ¾ cups quick-cooking oatmeal
½ teaspoon salt
½ teaspoon cinnamon
2 teaspoons baking soda
1 ½ cups rhubarb, finely diced
4 ounces cream cheese, room temperature
4 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla
1-3 tablespoons milk (as needed)
PREPARATION STEPS
1
Preheat oven to 350°F (175°C)
In a large bowl, cream together butter and brown sugar
Beat in eggs and vanilla
In a separate bowl, whisk together the flour, oatmeal, salt, cinnamon, and baking soda
Stir the dry ingredients into the wet mixture
Gently fold in the diced rhubarb.
2
Drop dough by tablespoons onto a cookie sheet
Bake in the preheated oven for 15-18 minutes or until lightly browned
Remove from the oven and sprinkle with coarse sugar if desired
Let cool on the tray for 2 minutes before transferring to a wire rack to cool completely.
Frosting Directions:
1
To make the cream cheese frosting, beat the cream cheese and butter until combined and fluffy
Add the powdered sugar and vanilla, and beat until smooth
Add milk as needed to achieve a spreadable consistency.
Prep Time: 30 min
Cooking Time: 15-18 min
Total Time: 45-48 min
Servings: 48
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
