Description
Warm, tangy rhubarb meets sweet brown sugar in these soft, chewy cookies that are perfect for spring gatherings. This SEO‑friendly recipe highlights vibrant flavor, easy preparation, and a delightful texture that will impress any crowd.
Ingredients
Scale
- 1 cup chopped fresh rhubarb
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all‑purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, cream together brown sugar and butter until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt; gradually add to the wet mixture, mixing just until a dough forms.
- Fold in the chopped rhubarb and walnuts, if using.
- Scoop tablespoon‑sized portions onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12‑15 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a gluten‑free version, substitute the all‑purpose flour with a 1:1 gluten‑free blend. The cookies keep well in an airtight container at room temperature for up to 5 days. If rhubarb is out of season, you can use frozen rhubarb that has been thawed and drained. Add a pinch of cinnamon for extra warmth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx 25g)
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: brown sugar, rhubarb, cookies, spring, dessert