The Easiest Rhubarb Cookies Recipe (No Mixer Needed!)

Do you have excess rhubarb but don’t know what to do with it? Then you are in the right place. In this article, I will teach you how to make flavorful and chewy rhubarb cookies. 

The best part is that you don’t need a mixer to make this happen. 

Sounds interesting, right?

Read till the end to find out more about this. 

Why You’ll Love These Rhubarb Cookies

Rhubarb cookies are nothing like the same old cookies. They bring a fun and unique twist, which stands out from the usual chocolate or sugar cookies. 

Here are a few reasons why you will love this snack:

• These cookies are soft, chewy, and flavorful. They have a good balance of sweet and plain. 
• They are easy to make. You don’t need anything fancy to whip up a batch. Even as a beginner, you can do this without much fuss. 
• Rhubarb cookies can impress ANYONE. They are great for lunchboxes, a picnic, or whenever you want to treat yourself with something homemade. 

Easy Rhubarb Cookies Recipe

You need just 8 ingredients for this. Here they are:

Ingredients: 

• 1 cup (200g) sugar 
• ½ cup (115g) butter, softened 
• 1 large egg 
• 1 tsp vanilla extract 
• 1 ½ cups (190g) all-purpose flour 
• ½ tsp baking soda 
• ¼ tsp salt 
• 1 cup (100g) fresh rhubarb, chopped into small pieces 

Instructions:

Follow these simple instructions to achieve a well-done, delicious, and fluffy rhubarb cookie snack. 

1. Preheat the oven to 180°C (350°F).

2. Line a baking sheet with parchment paper. 

3. Beat the butter and sugar in a large bowl until you achieve a light and fluffy texture. 

4. Afterwards, add the egg and vanilla into the mix. Continue to stir until it is smooth. 

5. The next step is to add dry ingredients like flour, baking soda, and salt. Stir until everything is well combined. 

6. Mix in the chopped rhubarb. 

7. Once you achieve a proper, fluffy mix, drop spoonfuls of the dough (about 1.5 tablespoons) on the baking sheet. Ensure you space them about 2 inches apart. 

8. Bake the dough for 10-13 minutes, or until the edges are lightly golden. 

9. Once the cookies are done, let them cool on the sheet for 5 minutes before transferring to a rack. 

Easy-Peasy!!!

Can I Use Frozen Rhubarb in Cookies?

Yes, you can use frozen rhubarb in cookies. It works absolutely fine. The secret hack is to ensure it is not fully thawed. This prevents your dough from getting soggy. 

Furthermore, if your frozen rhubarb is wet, toss it with a little flour before adding it to the mix. 

Once this is done, BAKE IMMEDIATELY to prevent excess moisture from affecting the texture quality.

How to Store Rhubarb Cookies? 

Rhubarb cookies hold up pretty well for a long time, using one of these storage methods:

• Room Temperature: You can store them in an airtight container at room temperature for up to 3 days. 

• Place them in the refrigerator for up to 1 week. 

• Freeze them for up to 3 months. Ensure you do this in a single layer, and then transfer the cookies into a bag or an airtight container. 

If you follow all the instructions closely, your rhubarb cookies will turn out great every time. Trust me, this would become your go-to recipe whenever you want a flavorful, chewy, and unique treat. 

Thanks for reading and have fun cooking!