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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 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! 🙂
I’m glad you like it, Cynthia!
I made these but divided the recipe in half. Made 24 delicious cookies! ?
I’m so glad you like the cookies, Christine!
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.
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.
Sorry to hear the cookies weren’t a hit, Andy.
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.
Stefanie – That is not a comment I have gotten often on this recipe. Interesting how our taste buds work.
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!!
I’m so glad you are enjoying the cookies, Kathy!
What a hit! These cookies are the best! I just have one question…….has anyone tried freezing them once they are frosted?
I’m thrilled you like the cookies, Cathy! I haven’t tried freezing them.
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.
I hope you love them!
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.
I’m so glad you like them, Diane.
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 !
I’m so glad you like the cookies, Diane!
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
I’m so glad that the cookies were a hit, Mindy!