These Rhubarb Cookies get rave reviews every single time someone tries them. The rhubarb keeps them extra soft and gives a fun flavor twist to old-fashioned oatmeal cookies.
We still have fresh rhubarb available locally so I’m excited to bring you a few more rhubarb recipes, starting with these rhubarb cookies.
When I first heard of rhubarb cookies, I was a bit skeptical, but if you are an old-fashioned oatmeal cookie fan, you will love these rhubarb cookies. The rhubarb keeps them extra soft and moist.
I chose to frost some of them with cream cheese frosting and others I left plain and sprinkled with coarse sugar right after they came out of the oven for a pretty sparkle.
Some of my testers loved the frosting version and the extra sweetness it gave and others preferred the old-fashioned unfrosted the best.
Rhubarb Cookies
These are very similar to traditional oatmeal cookies. The only extra ingredient you need is rhubarb. You’ll dice it small and then stir it in at the end.
You can even use frozen rhubarb, just be sure to thaw and drain it completely before using it in the cookies.
How To Make Rhubarb Cookies
You’ll begin by making sure your butter and eggs are room temperature. Then cream together the butter and sugar, beat in eggs and vanilla. Stir in the dry ingredients and last gently fold in the rhubarb.
I chill my cookie dough for about 30 minutes before baking. The humidity of the room, the protein content of your all-purpose flour, and how cold the butter is are all factors that affect how much the cookies will spread in the oven.
I find chilling the dough for about 30 minutes is about the perfect length of time for a soft, pillowy cookie.
I recommend doing a test cookie first and then if it spreads a bit too much, chill the dough a bit longer.
Also, always use room temperature pans to bake on. If you place your cookie dough balls on a warm cookie sheet, they will spread more in the oven.
Variations on Rhubarb Cookies
Here are some flavor variations you can make to this cookie recipe to make the perfect rhubarb cookie for you.
Turn this recipe into lemon rhubarb cookies by adding the zest of a lemon to the batter with the eggs.
Substitute half of the oatmeal in the recipe for shredded coconut to make coconut rhubarb cookies.
Add 2/3 cup chopped walnuts or pecans in place of ½ cup of oatmeal for a rhubarb nut cookie. What is your perfect rhubarb cookie recipe? Let me know in the comments.
Old Fashioned Rhubarb Recipes
Rhubarb season is a favorite around here. I have a whole collection of other old-fashioned rhubarb recipes to make next. Be sure to check them out below.
- Rhubarb Bars
- Rhubarb Coffee Cake
- Rhubarb Crunch
- Strawberry Rhubarb Crisp
- Rhubarb Sauce
- Old Fashioned Rhubarb Custard Pie
- Rhubarb Cake with Butter Sauce
- Apple Rhubarb Crisp
If you make these rhubarb cookies, let me know in the comments and leave me a review on the recipe. I love hearing from you when you make my recipes.
Rhubarb Cookies
Ingredients
For the Cookies
- 1 cup butter softened
- 1 1/2 cups brown sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 3/4 cup quick cooking oatmeal
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 teaspoons baking soda
- 1 1/2 cups rhubarb finely diced (see note below about using frozen rhubarb)
For the Cream Cheese Frosting (if desired)
- 4 ounces cream cheese room temperature
- 4 tablespoons butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 – 3 tablespoons of milk as needed.
Instructions
- Preheat oven to 350° F. 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. Gently stir in the rhubarb.
- Drop dough by tablespoons onto a cookie sheet. Bake in a 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 moving to a wire rack to cool completely.
Frosting Directions
- To make the cream cheese frosting, beat the cream cheese and the butter until combined and fluffy. Add the powdered sugar and vanilla and beat until smooth. Add milk as needed to get a spreadable consistency.
Notes
Nutrition
{originally published 5/7/19 – recipe notes and photos updated 6/1/21}
Chelsea says
What a fun recipe! I love that cream cheese frosting on top. Can’t wait to try these!
julie says
I love getting fresh rhubarb from my local farmer’s market! Can’t wait to make these cookies.
Andrea Thueson says
I am so excited for Ruhbarb season! I am saving all these delish recipes for later!
Trang says
I have to shamelessly admit that I have never had a rhubarb cookie so I can’t wait to make this!
Jocelyn says
My kids finished off a batch of these cookies in no time at all. We all preferred the frosting on top too!
Linda says
My cookie dough isn’t dough like cookie dough should be. Mine is real crumbly. What is wrong? No way could I drop by teaspoon. Help
Mary says
Without being in your kitchen, it’s hard to guess, Linda. How are you measuring your flour? Are you scooping it? or spooning it into the cup and then leveling it? The most common reason for dry dough is too much flour.
Denise says
Did you stir it in or did you use beater?? If you use the beater it comes our crumbly!!
Sherrie says
Where is the note about using frozen rhubarb? I don’t see it.
Mallory says
I added it to the recipe: Here it is for reference:
You can make this recipe using fresh or frozen rhubarb. If you choose to use frozen rhubarb thaw the rhubarb first and let any excess liquid drain off. Don’t squeeze any liquid out, just drain what naturally thaws out of the rhubarb.
Patty Patzman says
Look in the first paragraph under “Notes”.
Lauren says
Very good cookies though I can’t taste much rhubarb loll.
Note to readers: I used freshly picked rhubarb from my mother in laws garden, froze it for a few days, then let it thaw the day of baking and it was REALLY hard to chop up. This is my first time working with rhubarb and maybe it’s supposed to be this way, but it was really soft and didn’t cut well and thus the pieces came out stringy.
Also note to reader and author: the recipe says to drop teaspoonfuls of dough on the sheet and we did that for the first batch but they are REALLY small. Is it possible it’s supposed to say tablespoon? We did tablespoon for all the subsequent batches. Cooking time was the same as listed in recipe for both variations.
Dolores says
Cut up your rhubarb BEFORE freezing it!
BETTY SMITH says
I collect recipes: I copy them and put in a special folder on my computer
so was very disappointed that I couldn’t copy any of these they look delicious
Betty Smith Alaska.
Mary says
I’m not sure what you’re referring to, Betty. You should be able to print or save any of these recipes.
Pamela says
Open it up in the system browser.
Jane says
My Mom makes strawberry rhubarb jam and strawberry rhubarb custard pie. These cookies sound fantastic.
You suggested substituting coconut for half the oatmeal. Or pecans for half the oatmeal. Do you think I could substitute both? No oatmeal?
Mary says
I haven’t tried that, Jane. It’s worth a shot.
Denise Eul says
I made the delicious rhubarb cookies! I however will add more cinnamon and rhubarb next time!
Mary says
I’m thrilled that you enjoyed the cookies, Denise!
Mindy says
Everyone at my job loved them
Didn’t even frost them
Even the guy who hates oatmeal, lol
Strings in the rhubarb usually means that it was too big. Don’t use any bigger than one-inch stalks
Mary says
I’m so glad that the cookies were a hit, Mindy!
Diane says
Made these rhubarb cookies as per recipe with the exception of adding walnuts . Did have to flatten a little prior to baking for 17 minutes . Iced with cream cheese icing ( although really did not need it ) ! Excellent cookies !
Mary says
I’m so glad you like the cookies, Diane!
Diane Neuhring says
These are very good. I doubled the recipe, and made a single batch of cream cheese frosting. The first pan I scooped with my cookie scoop, they did not flatten out, so next pan I dipped rounded bottom of scoop in Cinn./ sugar and just mopressed alittle in middle and they were perfect. This repcipe will be used many times. My husband agrees and my daughter is on her way to pick some up for camping. Thank You for this great recipe.
Mary says
I’m so glad you like them, Diane.
SuSu says
I have not made these yet. Plan on in the morning. I think I am going to cut up some strawberries I have in the refrigerator and add.
Mary says
I hope you love them!
Cathy Noonan says
What a hit! These cookies are the best! I just have one question…….has anyone tried freezing them once they are frosted?
Mary says
I’m thrilled you like the cookies, Cathy! I haven’t tried freezing them.
Kathy says
OMG, these were fantastic!! Loved them!! Hubby liked them frosted, I could eat them either way. Very good recipe. I used fresh rhubarb, it takes time to cut up into tiny pieces otherwise it’s an easy recipe. I baked some with my medium cookie scoop and some with the small cookie scoop. Either way was fine, I did bake for 16-17 minutes, until lightly browned. My husband already asked for another batch and also wants me to freeze rhubarb so I can make in the winter!! Highly recommend!!
Mary says
I’m so glad you are enjoying the cookies, Kathy!
AndyB says
All I can taste is baking soda 🙁 Guess I should have covered them with frosting to cover up the taste.
That was a lot of dicing for a big disappointment.
Mary says
Sorry to hear the cookies weren’t a hit, Andy.
Stefanie says
Unfortunate I agree with Andy, and I did frost them. They also turned out very dense, but this is probably due to flour being different in a lot of countries.
Mary says
Stefanie – That is not a comment I have gotten often on this recipe. Interesting how our taste buds work.
Linda Schirer says
My daughter-in-law made them over Memorial weekend. They were delicious. She frosted some of them but most of us preferred the ones without frosting. And, like you said they were even better the next day. Thank you for sharing.
Christine says
I made these but divided the recipe in half. Made 24 delicious cookies! 😋
Mary says
I’m so glad you like the cookies, Christine!
Cynthia Lee Weber says
I was really excited to make these cookies, I have rhubarb in my garden and don’t really use it much. These sounded good to me, anyway I made them. Most of my family and friends loved them. Especially my granddaughters (8&6) so that made so happy, since they were eating a fruit they normally wouldn’t touch! I’m sure the frosting helps, but I’ll take it! 🙂
Mary says
I’m glad you like it, Cynthia!
D says
My boyfriend and I mixed them up last night. I had cut up the rhubarb earlier. We put them in the refrigerator overnight and I baked them this morning. No time for icing and he is Diabetic so I did not sprinkle any coarse sugar on top. He loved them. They did not flatten out while baking. One of the reviews mentioned pushing them down before baking as hers did not flatten either… Fine as they are… Wonderful recipe.
Mary says
I’m glad you like the cookies.
Alley says
Love the taste. But I wonder why my cookies got soggy the next day… did I not bake them long enough? They were golden brown and just perfect out of the oven. It was only after I stored them (many hours of cooling off later) the next day that it was noticed that they were soggy almost as if they weren’t baked at all! I used fresh rhubarb and not frozen.
Mary says
Hi Alley, the rhubarb does add a good bit of moisture. The humidity of the air will affect them, as will storing them tightly covered.
Linda B says
Love the cookies. I made today for our VFW Auxiliary bake sale. I too would add more cinnamon and rhubarb. I was expecting a flatter cookie so will flatten some of them next time but I do like the pillowy softness too. Instead of the cream cheese frosting, I melted white chips and drizzled over the top of the cookies. Nice touch along with sugar crystals.
Mary says
I’m so glad you enjoyed the cookies, Linda!
Connie Grillot says
Turned out great. Could use less baking soda. Why 2 tsp?
I also increased cinnamon to 1 tsp.
Mary says
I’m glad you liked the bars, Connie. Feel free to tweak the recipe to your tastes next time. Happy baking!
Gina says
This recipe is a keeper. I made a double batch and shared with many friends and neighbors, and everyone enjoyed them. I’ll definitely add walnuts next time, and make it a bigger cookie that I gently flatten a bit as these didn’t spread (I didn’t refrigerate the dough either). This will be a recipe I keep in my rotation for sure.
Mary says
Gina – That is so great to hear!
Amber Robertson says
I made them but used special butter that were great.
Mary says
Amber – That is fantastic! Thank you for letting me know.
Shirley says
These are a fantastic use of rhubarb & so delicious!
I made a half recipe, swapped 1/2 of the oatmeal for walnuts & sprinkled them with cinnamon sugar, when they were still warm.
To “bake,” I spooned tablespoons onto a paper plate & microwaved them 1 minute 30 seconds. I let them sit on the plate for a few minutes to cool.
Mary says
Shirley – Sounds delicious. Glad you are enjoying the recipe.
Jan says
Made today with fresh rhubarb from my garden. Turned out great!
Mary says
Jan – Thank you for sharing.
Brooke says
One teaspoon seems small for a scoop. How big should my scoops be?
Mary says
Thanks for the catch, Brooke! It should be about a tablespoon per cookie.
Carole says
Made the rhubarb cookies with fresh rhubarb from my garden. I gave them to a friend for his birthday, he loved them. Had some left over, some with cream cheese some plain, they are amazing either way. This recipe will be printed and in my cookbook. Thank you for Oshawa, Ontario
Mary says
Thank you for the note, Carole. Hearing this found a permanent place in your cookbook made my day!
Pat says
Made these cookies. Instead of frosting I sprinkled with cinnamon and sugar. Excellent
Mary says
That sounds great, Pat! I’m so glad you like them.
Lois says
I have never liked rhubarb, but a neighbor have me some newly picked, so I thought I would give cookies a try. This recipe was so simple, and I already had everything on hand except the rhubarb. Easy, delicious, moist. What more could you ask for in a cookie?
Mary says
Lois – That is great that you enjoyed those cookies. They are such an early summer treat!
Patty says
Let me start out with this…I am NOT a baker. I followed the directions in your first description on how to add the ingredients. So I added them one after the other. Then when I looked further down I saw I was supposed mix the wet ingredients together and the dry ingredients together in separate bowls. Then add them together. Well, needless to say, they came out dry and never flatten out at all.
Mary says
Hi Patty, I can certainly appreciate your frustration with the recipe. Unfortunately, it sounds as if you missed the part of the directions where it states “in a separate bowl.”
As written above, first you beat the butter, sugar, and eggs until fluffy. In a separate bowl, stir together flour, cinnamon, baking soda, and baking powder. Then you’ll add the dry ingredients to the wet and stir until just combined.
Megan says
Great recipe. Next time I will add a little bit more cinnamon.
I also quartered the bigger stalks of rhubarb before chopping them finely.
My kids and husband loved them with and without the frosting.
Mary says
I’m thrilled the cookies are a hit, Megan!
Sue says
Very good recipe. I made half of a batch. After I put the dough on the pan I pushed them down a little bit. I did use frozen rhubarb and drained out the juice.
Gladys Matkowski says
I prefer a more firm cookie…..how do you suggest I make rhubarb cookies that are not soft?
Tk u.
Mary says
Rhubarb adds a good bit of moisture. This is definitely a cake-like cookie. I haven’t figured out a crunchy version just yet, Gladys.
Robin Peters says
I love rhubarb and I love this recipe! I didn’t have light brown sugar so I used dark brown sugar instead. After I added the oatmeal I decided to still add a half cup of chopped walnuts. The frosting sounds great, but to keep the calories a little bit lower I made balls with the dough and rolled them in sugar before baking. I had to put some of the cookie in zip-lock bags in the freezer as soon as they were cool so that they wouldn’t all get eaten today! I will definitely make these again!
Mary says
Robin – Your version sounds delicious. I truly enjoy knowing how my readers customize the recipes to fit their tastes and needs. I am so glad you liked this one.
McInelly says
I like this recipe. I added about a 1/3 cup of homemade apple butter as I am trying to use it up. I left the rest of the recipe as it was. If I wasn’t using the apple butter, I would increase the cinnamon. I haven’t tried them with the frosting yet, but think they are great without. I also think I would enjoy them with pecans. My batter was wet after adding fresh rhubarb. I put it in fridge for bit and they baked just fine.
Mary says
Apple butter sounds delicious.
Linda says
Great cookies! Even people who have never had rhubarb loves these!
Mary says
I’m so glad everyone’s enjoying the cookies, Linda. Happy baking!
Deb W says
I used regular oatmeal and it made for thicker cookies without any puddling. Needed more rhubarb
Mary says
I’m glad you were able to adjust the recipe to suit your needs, Deb. For some people, a little bit of rhubarb goes a long way, but it’s just a matter of taste. Enjoy the cookies!
Irene Williams says
I want to make these for my neighbourhood kids but one of them is gluten intolerant. Have you ever used gluten free flour in this recipe?
Mary says
I haven’t tried that myself, Irene. If you have a GF flour blend with which you’ve had success, it’s worth a try.
Kathy says
Loved the recipe . I will add a little less flour next time as they were hard to mix but they baked up beautifully and kept their shape no icing needed lobbed them as is ! Another great rhubarb recipe thank you for sharing .
Mary says
I’m glad the cookies were a hit, Kathy!
Suz Van says
Delicious! After reading most of the reviews I dove right in. I used the smallest Pampered Chef cookie scoop and have perfect bite sized cookies.
I used quick cook steel cut oats and created a crisper outcome. Delicious.
Also used an entire lemons zest yet couldn’t taste it. Loved the added walnuts and finishing sugars, no frosting needed.
Will make again since I never made a cookie recipe for rhubarb. Nice change from the typical pie. Thank You!!!
Mary says
I’m so glad you found a way to make the recipe work for you, Suz! Adding steel cut oats sounds like a delicious twist on the recipe. Enjoy!
Nancy Baker says
Clearly I only skimmed the ingredients list.
Please delete my comment.
My apologies
Mary says
No problem, Nancy. I hope you love the rhubarb cookies!