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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 1/2 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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 5/7/19 – recipe notes and photos updated 6/1/21}
I made the delicious rhubarb cookies! I however will add more cinnamon and rhubarb next time!
I’m thrilled that you enjoyed the cookies, Denise!
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?
I haven’t tried that, Jane. It’s worth a shot.
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.
I’m not sure what you’re referring to, Betty. You should be able to print or save any of these recipes.
Open it up in the system browser.
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.
Cut up your rhubarb BEFORE freezing it!
Where is the note about using frozen rhubarb? I don’t see it.
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.
Look in the first paragraph under “Notes”.
My kids finished off a batch of these cookies in no time at all. We all preferred the frosting on top too!
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
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.
Did you stir it in or did you use beater?? If you use the beater it comes our crumbly!!
I have to shamelessly admit that I have never had a rhubarb cookie so I can’t wait to make this!
I am so excited for Ruhbarb season! I am saving all these delish recipes for later!
I love getting fresh rhubarb from my local farmer’s market! Can’t wait to make these cookies.
What a fun recipe! I love that cream cheese frosting on top. Can’t wait to try these!