Brown Sugar Rhubarb Cookies are the ultimate summer treat—soft, chewy, and kissed with just the right amount of tangy rhubarb and sweet brown sugar. Growing up, summers in my family always meant one thing: rhubarb season. My grandmother’s garden in the Midwest overflowed with the vibrant red stalks, and nothing brought more joy than transforming them into delicious baked goods. These cookies bring back those lazy summer afternoons with every bite.
If you’re looking for a cookie that’s a little different, comforting, tangy, and made for sunshine, this recipe is for you.
Why You’ll Love These Brown Sugar Rhubarb Cookies
- Unique flavour twist: Rhubarb brings a pleasant tang that pairs beautifully with rich brown sugar.
- Perfect for summer: Light, not overly sweet, and full of seasonal charm.
- Simple to make: No fancy equipment or ingredients needed.
- Soft and chewy: With just the right amount of crisp edges.
Ingredients for Brown Sugar Rhubarb Cookies
Serves 5 (approximately 10-12 cookies)
- 1 cup chopped fresh rhubarb (about 2 medium stalks)
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon (optional)
- Zest of 1 lemon (optional)
- 1 tbsp cornstarch
Step-by-Step Instructions
1. Prep the Rhubarb
Wash and dice rhubarb into ¼-inch pieces. Toss in cornstarch to absorb moisture.
2. Cream the Butter and Sugar
Beat butter and brown sugar until fluffy (2–3 mins). Add egg and vanilla, mix well.
3. Mix Dry Ingredients
In a separate bowl, combine flour, baking soda, salt, cinnamon, and lemon zest. Add to the wet mix gradually. Fold in rhubarb.
4. Chill the Dough
Chill the dough for at least 30 minutes to prevent spreading.
5. Bake
Preheat oven to 350°F (175°C). Line a baking sheet. Scoop dough, flatten slightly, and bake for 10–12 minutes.
6. Cool and Serve
Cool on the sheet for 5 mins, then transfer to a wire rack. Store in an airtight container for up to 3 days.
Expert Tips
- Use fresh rhubarb for best results.
- Add white chocolate chips or walnuts for extra texture.
- Double the batch—they disappear quickly!
Variations
- Strawberry-Rhubarb: Replace half the rhubarb with chopped strawberries.
- Coconut Crunch: Add ¼ cup shredded coconut.
- Lemon Glaze: Drizzle with lemon-sugar icing once cooled.
FAQs
Can I freeze the dough? Yes, portion and freeze. Bake from frozen with 1–2 mins extra.
Is chilling necessary? It’s not required, but it improves texture and spread control.
Can I use white sugar? Yes, but brown sugar gives better flavour and moisture.
Serving Ideas
- Enjoy iced tea or lemonade.
- Pair with vanilla bean ice cream.
- Wrap in parchment and gift in jars.
More Summer Desserts to Try
Love fruity summer desserts? You’ll also adore our Strawberry Shortcake – light, fluffy, and bursting with berry flavour!