I didn’t know what to do with extra rhubarb—until these cookies disappeared in a day

I originally bought rhubarb to make a pie. Classic, right? But then life happened—homework, errands, dinner plans—and the pie never got made. So one afternoon, I chopped it up and tossed it into a simple cookie dough. And honestly? These Rhubarb Cookies turned out to be the sweetest surprise.

Soft, lightly sweet, with bright little bursts of tartness in every bite… they vanished faster than I expected. My husband grabbed three in a row, the kids fought over the last one, and I immediately wrote down the recipe so I wouldn’t forget it.

🌸 Why these cookies are a keeper

• Simple pantry ingredients with no complicated steps.
• A cozy balance of sweet and tart.
• You can make them with fresh or frozen rhubarb (no need to wait for perfect stalks).

They taste like something grandma would bake—old-fashioned, homey, and totally comforting.

🛒 What you’ll need:

• 1 cup chopped rhubarb (fresh or thawed from frozen)
• ½ cup butter, softened
• 1 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1¾ cups flour
• ½ tsp baking soda
• ¼ tsp salt
• Optional: ½ tsp cinnamon

Glaze (optional):

• ½ cup powdered sugar
• 1 tbsp milk or lemon juice

👩‍🍳 Let’s make them:

1. Preheat oven to 350°F and line your baking sheets.
2. Cream the butter and sugar until fluffy. Add in the egg and vanilla.
3. In another bowl, whisk together flour, baking soda, salt, and cinnamon if using.
4. Mix dry ingredients into the wet just until combined.
5. Gently fold in the chopped rhubarb.
6. Drop by spoonfuls onto baking sheets and bake for 10–12 minutes until just golden at the edges.
7. Let cool, then drizzle with glaze if you’d like a little extra sweetness.

🧊 Storage + freezer tips:

• Store in an airtight container for 3–4 days.
• Freeze baked cookies or dough scoops for easy baking later.
• If glazing, do it just before serving to keep them from getting sticky.

💡 Mom hack:

Add a handful of white chocolate chips if you want to sweeten them up even more, or a pinch of orange zest for brightness. And if the kids say “What’s rhubarb?” just hand them a warm cookie and wait for the smile.

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So if you’ve got some rhubarb lying around—or just want to try something a little different—these cookies are cozy, nostalgic, and totally doable. I’ll be making another batch this weekend, and maybe this time I’ll even get to keep a few for myself.

Tag me if you bake ’em—I love seeing your kitchen wins 💛

Budget-Friendly Rhubarb Cookies

Makes about 24 cookies | Prep + bake time: 30 minutes

🛒 Ingredients:

• 1 cup chopped fresh or frozen rhubarb (if frozen, thaw and drain)
• ½ cup butter, softened
• 1 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1¾ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• Optional: ½ tsp cinnamon
• Optional glaze: ½ cup powdered sugar + 1 tbsp milk or lemon juice

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👩‍🍳 Directions:

1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. Cream together butter and sugar until fluffy. Add egg and vanilla, mixing well.
3. In another bowl, whisk flour, baking soda, salt, and cinnamon (if using).
4. Gradually mix dry ingredients into wet until just combined.
5. Gently fold in chopped rhubarb.
6. Drop spoonfuls of dough onto baking sheets and bake for 10–12 minutes, or until edges are lightly golden.
7. Cool completely and drizzle with glaze if desired.