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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 used regular oatmeal and it made for thicker cookies without any puddling. Needed more rhubarb
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!
Great cookies! Even people who have never had rhubarb loves these!
I’m so glad everyone’s enjoying the cookies, Linda. Happy baking!
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.
Apple butter sounds delicious.
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!
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.
I prefer a more firm cookie…..how do you suggest I make rhubarb cookies that are not soft?
Tk u.
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.
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.
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.
I’m thrilled the cookies are a hit, Megan!
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.
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.
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?
Lois – That is great that you enjoyed those cookies. They are such an early summer treat!
Made these cookies. Instead of frosting I sprinkled with cinnamon and sugar. Excellent
That sounds great, Pat! I’m so glad you like them.