Baking has always been a cherished tradition in my family, and every recipe has a story. One of my favorites, Rhubarb Cookies, takes me back to a cozy weekend at my grandmother’s farmhouse. The sun was setting, casting a warm glow over her flourishing garden. We wandered through rows of rhubarb plants, their vibrant red stalks standing out against the lush green leaves. Grandma gently pulled a few stalks, and I remember her smile as she handed them to me, promising that we’d bake something special.
Rhubarb, with its unique tartness, isn’t the most common ingredient for cookies, but that’s what makes these treats so delightful. The blend of sweet brown sugar and the tangy rhubarb creates a perfect balance, complemented by the warm notes of cinnamon. The dough, speckled with these little red gems, comes together quickly and easily, making it an ideal recipe for both novice bakers and seasoned pros.
These cookies are more than just a delicious treat; they’re a bite of nostalgia. Whenever I bake them, I’m transported back to that farmhouse kitchen, the smell of fresh cookies filling the air, and the joy of baking with Grandma. Even now, I often tweak the recipe slightly, sometimes adding a handful of chopped nuts for extra crunch or a dash of vanilla for a deeper flavor.
So, whether you have a garden full of rhubarb or just stumbled upon some at the farmer’s market, I encourage you to try these Rhubarb Cookies. They’re quick to make and even quicker to disappear! Perfect for a family gathering, a gift for friends, or simply to enjoy with a cup of tea on a quiet afternoon.
How to Make Rhubarb Cookies
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Ingredients:
- 1 cup finely diced rhubarb
- 1 cup brown sugar
- ½ cup softened butter
- 1 large egg
- 1 ¾ cups all-purpose flour
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
Directions:
Preheat your oven to 375ºF.
Gather and measure all your ingredients.
In a large bowl, cream together the brown sugar, butter, and egg.
Add the flour, cinnamon, salt, baking soda, and baking powder to the mixture, stirring until a dough forms.
Fold in the diced rhubarb and mix until well incorporated.
Scoop out 1-inch balls of dough and place them on a greased cookie sheet, leaving space between them for spreading.
Bake for 12-14 minutes or until fully baked. Allow the cookies to cool on the sheet for 5 minutes before transferring them to a rack to cool completely.
Serve and enjoy!
FAQs:
Can I use frozen rhubarb for rhubarb cookies?
Yes, you can use frozen rhubarb for these cookies. However, it’s essential to thaw the rhubarb first and drain any excess liquid before adding it to the dough. This step ensures that the cookies don’t become too moist and bake evenly.
What can I substitute for rhubarb in these cookies?
If you don’t have rhubarb, you can substitute it with other fruits like strawberries, apples, or raspberries. Each of these fruits will provide a different flavor profile, but they all work well in the recipe. Make sure to dice the fruit finely to maintain the cookie’s texture.
How should I store rhubarb cookies?
To keep your rhubarb cookies fresh, store them in an airtight container at room temperature for up to five days. Additionally, if you want to keep them longer, you can freeze the cookies for up to three months. Make sure to separate layers with parchment paper to prevent sticking.
Can I add nuts or other mix-ins to the rhubarb cookie dough?
Absolutely! You can customize these cookies by adding nuts, such as chopped walnuts or pecans, or even white chocolate chips. Fold these mix-ins into the dough along with the diced rhubarb to enhance the flavor and texture of the cookies.
What should I do if my rhubarb cookies spread too much?
If your rhubarb cookies spread too much during baking, try chilling the dough for 30 minutes before baking. This step helps the cookies hold their shape better. Moreover, ensure that your baking soda and baking powder are fresh, as old leavening agents can affect the cookie’s spread and texture.
Rhubarb Cookies
Ingredients
- 1 cup rhubarb finely diced
- 1 cup brown sugar
- ½ cup butter softened
- 1 large egg
- 1 ¾ cups all-purpose flour
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
Instructions
- Preheat your oven to 375ºF.
- Gather and measure all your ingredients.
- In a large bowl, cream together the brown sugar, butter, and egg.
- Mix in the flour, cinnamon, salt, baking soda, and baking powder until you get a dough.
- Fold in the diced rhubarb and mix again.
- Scoop out 1-inch balls of dough and place them on a greased cookie sheet, leaving space for them to spread.
- Bake for 12-14 minutes or until fully baked. Let the cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
- Serve and enjoy!
