Chewy Rhubarb Cookies
If you’re looking for a unique, flavorful cookie that combines tangy and sweet in every chewy bite, rhubarb cookies are your answer! These delightful treats showcase the vibrant, tart flavor of fresh rhubarb, balanced with warm spices and a soft, chewy texture. Perfect for spring baking or any time you want to elevate your cookie game, this rhubarb cookie recipe is easy to make and sure to impress. Let’s dive into why rhubarb cookies are a must-try and how to make them perfectly at home.
Why Rhubarb Cookies?
Rhubarb, with its bright red stalks and tart flavor, is a springtime favorite often used in pies and jams. But in cookies? It’s a game-changer! Rhubarb cookies offer a refreshing twist, blending the fruit’s zesty tang with the comforting sweetness of a classic cookie. Using egg yolks instead of whole eggs creates an extra-rich, chewy texture, while oats add a hearty bite. Whether you’re a rhubarb lover or just curious, these cookies are a delicious way to enjoy this spring treat.
Tips for Keeping Rhubarb Cookies Chewy
The high moisture content from rhubarb and egg yolks makes rhubarb cookies deliciously soft but prone to becoming soggy if not stored properly. Here’s how to keep them chewy:
- Cool Completely Before Storing: Let cookies cool fully on a wire rack to prevent trapped steam from softening them further.
- Use an Airtight Container with a Bread Slice: Store rhubarb cookies in an airtight container with a small piece of soft bread or a marshmallow. The bread releases moisture gradually, keeping the cookies soft without making them soggy. Replace the bread every 2 days.
- Layer with Parchment: Place parchment paper between layers in the container to prevent sticking and absorb excess moisture from the rhubarb.
- Store at Room Temperature for Short-Term: Keep cookies at room temperature for up to 3 days to maintain chewiness. Avoid humid environments, as moisture can make them too soft.
- Refrigerate for Longer Storage: If storing beyond 3 days, refrigerate in an airtight container for up to a week. Let them come to room temperature before serving to restore chewiness.
- Freeze for Long-Term: For up to 3 months, freeze baked cookies in a single layer, then transfer to a freezer-safe bag. Thaw at room temperature uncovered to prevent condensation from softening them. Alternatively, freeze dough balls and bake fresh for the chewiest results.
More Tips for Perfect Rhubarb Cookies
- Control Spreading: The 1 ½ cups flour and patted-dry rhubarb help prevent excess spreading. If cookies still spread, chill the dough longer or ensure butter is softened, not melted.
- Rhubarb Prep: Finely dice rhubarb and pat dry to minimize moisture, which can affect texture.
- Flavor Variations: Add ½ cup white chocolate chips or chopped pecans for extra texture, or drizzle with a lemon glaze for a tangy kick.
- Perfect Circle: Straight out of the oven, use a large round cookie cutter to nudge those edges in and get a beautifully round cookie.
FAQs About Rhubarb Cookies
Can I use frozen rhubarb?
Yes, but thaw and pat dry thoroughly to avoid excess moisture, which can make cookies soggy.
Why are my cookies spreading?
Check that butter isn’t melted, chill the dough, and use an oven thermometer to ensure you’re baking at 350°F.
How do I make these gluten-free?
Use a 1:1 gluten-free flour blend, but test the dough’s consistency, as some blends absorb moisture differently.
Bake Chewy Rhubarb Cookies Today!
Ready to enjoy the tangy, chewy perfection of rhubarb cookies? This recipe is easy, customizable, and guaranteed to impress. Try our storage tips to keep every bite soft and delicious. Share your baking adventures or creative twists in the comments—we’d love to hear how your rhubarb cookies turn out!
Craving more rhubarb recipes? Explore our rhubarb crumble bars, rhubarb custard pie, or rhubarb jam posts for more tangy inspiration!
Chewy Rhubarb Cookies
Ingredients
- 1 ½ cups all-purpose flour 187 g
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ cup salted butter, softened 115 g
- ¾ cup granulated sugar 150 g
- ¼ cup brown sugar 50g
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 cup fresh rhubarb, finely diced and patted dry 100 g
- ½ cup rolled oats 45 g
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2–3 minutes.
- Beat in egg yolks one at a time, then add vanilla extract. Mix until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pat diced rhubarb dry with a paper towel to remove excess moisture. Gently fold rhubarb and oats into the dough.
- If the dough feels soft, chill in the refrigerator for 15–20 minutes to prevent spreading.
- Use a 1½ tbsp cookie scoop to portion dough onto baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are lightly golden and centers are soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Prevent Spreading: Patted-dry rhubarb help control spreading. If cookies still spread more than you’d like, chill dough longer or ensure butter is softened, not melted.
- Keeping Cookies Chewy: Due to rhubarb’s moisture, store cookies properly to maintain texture:
- Cool completely on a wire rack to avoid trapped steam.
- Store in an airtight container with a slice of soft bread or a marshmallow to keep cookies soft.
- Replace bread every 2 days.
- Use parchment paper between layers to prevent sticking and absorb excess moisture.
- Store at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving.
- Freeze for Later: Freeze baked cookies or dough balls for up to 3 months. Thaw uncovered to avoid condensation.
- Rhubarb Prep: Finely dice rhubarb and pat dry to minimize excess liquid.
- Variations: Add ½ cup white chocolate chips or chopped pecans for extra texture, or drizzle with a lemon glaze for a tangy boost.
- Frozen Rhubarb: If using frozen rhubarb, thaw and pat dry thoroughly to avoid soggy cookies.
- Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend, but check dough consistency.
Nutrition
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Delicious! I had never tasted Rhubarb in a cookie form. This cookie was absolutely chewy. Not too sweet with a pop of rhubarb with each bite.
Soo soft and not an overwhelming rhubarb flavor! Highly recommend when looking for ways to use up your rhubarb in new ways.
These are so good! I needed a rhubarb recipe that’s not the same old pie or crumble. Perfectly chewy and not overly sweet!