These Rhubarb Cookies are the perfect afternoon snack or dessert on-the-go. They're soft, sweet, studded with rhubarb and topped with a smooth cream cheese frosting! Move over rhubarb crisp, there's a new kid in town!
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April showers bring Mayโฆ.rhubarb? Well, if youโre in Iowa, thatโs certainly the case!
Happy May yโall! April flew by and Iโm sure May will be the same way. May always seems to be a busy time of the year โ with graduation parties and corn/soybean planting on the farm, life just gets crazy busy. However, itโs also an exciting month.
With the grass turning green (we really need to mow the lawn!), tulips blooming, temps getting warmer and the days getting longer, May just feels good! Do you wanna know why else May is a good month? RHUBARB is finally ready! Can I get a whoop whoop?!
Growing up, Mom always had a garden full of vegetables. When I was little, I hated that garden. Garden = awesome produce, but garden also = weeding! There are few chores that I disliked as much as picking weeds (although picking up rocks in the field definitely tops that list!).
As I grew older, I learned to appreciate the produce, and looked forward to the vegetables turning ripe. Rhubarb was always the first thing ready to be picked and it most certainly didnโt go to waste! From rhubarb crisp, rhubarb jam (try this easy recipe!), and rhubarb muffins, we loved them all!
Last year my sister in law Krista introduced me to Rhubarb Cookies. Rhubarb in a cookie? That was a new concept for me, but after one bite, I was sold. I loved the soft texture, the balance of sweetness and tart rhubarb pieces, and the creamy frosting spread on top. Itโs become a โgo-toโ rhubarb recipe for our family and I couldnโt wait any longer to share it with you!
How do you make Rhubarb Cookies?
Iโd recommend prepping the rhubarb first. If youโre picking the rhubarb fresh from the garden, youโll cut off the leaf and the bottom couple inches of the stem that detached from the root. Next, put the rhubarb in a bowl of cold water and run your hands up and down each stalk to remove any dirt. Then rinse off, cut into small pieces (ยผ inch-ish) and set aside.
To make the dough, youโll start off by creaming the butter, shortening and brown sugar until the mixture is light and fluffy. This will take a couple minutes. Then youโll mix in the eggs and vanilla and finally the dry ingredients. Lastly youโll fold the rhubarb and coconut (or oats) and drop onto cookie sheets.
They will bake until the cookies are a light golden brown around the edges of the cookies. Once the cookies are completely cool, youโll top them with a simple cream cheese frosting. Get the full recipe below!
How should I store the cookies?
I recommend keeping these in an airtight container with waxed paper between the cookies (so the frosting doesnโt make them messy). Due to the addition of the cream cheese frosting, you do need to keep these refrigerated.
Because the rhubarb holds so much moisture, these are the best if eaten within 2-3 days. You can also freeze them for up to a month. However, if youโve got a serious sweet tooth and the lack of self control, these cookies wonโt even last long enough to make it to the Tupperware ๐
What makes these cookies so soft?
As you can see in the recipe, there is no white sugar, only brown sugar. Brown sugar contains molasses, which keeps the cookies soft and pliable. The rhubarb brings great moisture to the cookies which also helps keep them soft.
Should I use a grease or parchment paper on the baking sheets when baking the Rhubarb Cookies?
You can use either. A greased sheet would be good and parchment paper would be even better. However, the best option would be using Silpat silicone baking mats. Theyโre one of my favorite kitchen tools โ Iโve literally never had anything stick to them. In fact, if the cookies are cool, you donโt even need a spatula to get them off the pan! I could go on and onโฆ.but you get the point ๐
Recipe added to the Weekend Potluck and Meal Plan Monday.
Kelly says
Sooo delicious! Very rich, but perfect with the refreshing tart bits of rhubarb. Even great without frosting. I used all butter in place of the shortening and a 50/50 ratio of coconut and oatmeal ๐. I wasnt sure my rhubarb was quite ready to be use, but thought I could manage to steal a few stalks for this recipe and Iโm glad I did!
Kelsey says
Hey Kelly! So glad to hear you loved the cookies! Don't you just love rhubarb season?! ๐
Kathleen says
Kelsey -- these look divine!! I'm a total rhubarb nut (even have a whole board on Pinterest for Rhubarb) LOL! Thanks for sharing on Weekend Potluck!
Deanne says
Yum! Our family loves rhubarb desserts and these look fantastic. Can't wait to try them!!!
Kelsey says
Thanks Deanne!! I'm SO glad my sister-in-law passed this recipe onto our family!
Cheryl Templin says
Made according to recipe. Really good. I would add a little more rhubarb next time. But loved them the way they are also. I love coconut so this was perfect combined with rhubarb.
Bernadette says
So delicious love rhubarb ,I put 3 cups of rhubarb instead of 1 1/2 cups .They were great .Thanks for the recipe
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Kelsey says
So glad you liked these, Bernadette!!
Cheryl says
Love these! I switched out the frosting for white chocolate chips and they were perfection!
Kelsey says
Awesome!! So glad to hear you enjoyed these, Cheryl! -Kelsey
Wendy says
The cookies taste good, but mine didnโt flatten. Canโt wait to taste the cookies after I frost them.
Kelsey says
Hmmm...I'm not sure why that would be! Hopefully you will taste them and change your mind to a 5-star rating!! ๐
Catherine says
Can I use frozen rhubarb in the cookie recipe instead of fresh rhubarb?
kelsey says
Yes! I'd let it thaw out completely and let the excess moisture drain out. Pat it dry and fold it in! :). (Try baking just one cookie first - if it's too flat, add a little flour and continue!) ~Kelsey