Here’s a recipe for Brown Sugar Rhubarb Cookies (sweet + tart) adapted from sources — you can tweak it as you like.
Ingredients
1 cup (packed) light brown sugar (Gourmet Martha)
½ cup unsalted butter, softened (Gourmet Martha)
1 teaspoon vanilla extract (Gourmet Martha)
1 large egg (Gourmet Martha)
1¾ cups all-purpose flour (Gourmet Martha)
1 teaspoon ground cinnamon (Gourmet Martha)
½ teaspoon salt (Gourmet Martha)
½ teaspoon baking soda (Gourmet Martha)
½ teaspoon baking powder (Gourmet Martha)
1 cup finely diced fresh rhubarb (cut into small pieces) (Gourmet Martha)
Instructions
Preheat oven to 375 °F (≈ 190 °C). Line baking sheets with parchment paper or grease lightly. (hoteatsandcoolreads.com)
In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Then beat in the egg and vanilla until well combined. (Gourmet Martha)
In a separate bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder. (Gourmet Martha)
Gradually add the dry ingredients into the butter-sugar mixture, mixing until a dough forms. (KitchenMomy)
Fold in the diced rhubarb gently, so it is evenly distributed in the dough. (hoteatsandcoolreads.com)
Use a cookie scoop or spoon to drop dough balls (about 1 inch / 2.5 cm in diameter) onto the prepared baking sheets, spacing them a couple inches apart to allow for spreading. (hoteatsandcoolreads.com)
Bake for about 12–14 minutes, or until edges are lightly golden and centers are set. (Kitchen Divas)
Let cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. (Kitchen Divas)
Notes & Variations
Because rhubarb has moisture, sometimes the dough can become sticky. If so, add a tablespoon or two of extra flour until it’s easier to handle. (Kitchen Divas)
You could add a little ground ginger or grated fresh ginger for extra warmth and zing (some recipes do). (The Forked Ring)
Make sure rhubarb pieces are small and fairly uniform, so you don’t get large watery pockets.
Store cookies in an airtight container at room temperature for up to a week (if fully cooled).
