Brown Sugar Rhubarb Cookies

Let’s talk about rhubarb—that tangy, tart little vegetable that sneaks into spring and suddenly makes everything taste fresher. If you usually think of rhubarb as something only meant for pies, buckle up. These Brown Sugar Rhubarb Cookies are about to expand your rhubarb horizons in the best possible way. Picture a soft, chewy cookie with deep caramel notes from brown sugar, dotted with tender bits of roasted rhubarb that add just the right pop of tartness. It’s sweet, it’s tangy, and it’s comfort food with a twist.

These cookies hit the sweet spot (pun intended) between classic and creative. They’re rich like your favorite chocolate chip cookies but have that unexpected, zingy edge that makes people go, “Wait… what’s in these?” I first whipped up a batch when I had leftover rhubarb from a crumble and didn’t want it to go to waste. One bite in, and I knew these cookies were going to be a new seasonal staple.

Whether you’re looking for a fresh new way to use spring rhubarb or you’re just a fan of cookies that go a little off the beaten path, you’re going to fall hard for these.

Why You’ll Love This Recipe

• Sweet and tangy balance – Brown sugar brings the depth and warmth, while rhubarb cuts through with a bright, juicy bite.
• Soft and chewy texture – These cookies are thick, moist, and chewy in the best way—almost like a cross between a cookie and a blondie.
• Easy to make – No fancy techniques or ingredients required.
• Unexpected flavor – Rhubarb adds a unique twist that surprises and delights.
• Great for spring baking – The perfect way to celebrate rhubarb season.
• Crowd-pleasing – People love these even if they’re not “rhubarb people.”
• Make-ahead friendly – The dough freezes well and baked cookies keep beautifully for a few days.

Ingredients You’ll Need

Here’s everything you’ll need to make these cozy, tangy cookies:

• 1 cup rhubarb, diced small
  (Fresh is best, but if you’re using frozen, thaw and drain it first. Smaller pieces blend better into the dough.)
• 2 tablespoons granulated sugar (for roasting rhubarb)
  (Helps mellow out the tartness and caramelize the fruit just slightly.)
• 3/4 cup unsalted butter, softened
  (Gives the cookies richness and that classic chewy texture.)
• 1 1/4 cups brown sugar (light or dark)
  (The deep molasses flavor plays perfectly with rhubarb’s brightness.)
• 1 large egg
  (For structure and a bit of chew.)
• 1 teaspoon vanilla extract
  (Adds warmth and rounds out the flavor.)
• 2 cups all-purpose flour
  (Your base—don’t overmix for best texture.)
• 1/2 teaspoon baking soda
  (Gives a little lift without making the cookies cakey.)
• 1/2 teaspoon salt
  (Balances all the sweetness and brightens the rhubarb.)

Optional:

• 1/2 teaspoon cinnamon or ginger
  (Adds a warm spice note that complements the brown sugar and rhubarb.)

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Roast the rhubarb

Preheat your oven to 375°F (190°C) and line a small baking sheet with parchment paper. Toss the chopped rhubarb with 2 tablespoons of sugar and spread it out in a single layer. Roast for about 10 minutes, just until the pieces are softened but not falling apart. Set aside to cool completely.

This step takes the edge off the rhubarb’s tartness and helps prevent it from making your cookie dough too wet.

Step 2: Cream the butter and sugar

In a large mixing bowl, beat the softened butter and brown sugar together using a hand mixer or stand mixer until the mixture is light and fluffy—about 2–3 minutes. This is the base for a soft, chewy cookie.

Step 3: Add egg and vanilla

Crack in the egg and pour in the vanilla extract. Beat again until everything is smooth and well combined.

Step 4: Mix the dry ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and (if using) cinnamon or ginger. Gradually add this to the wet mixture, stirring just until no dry spots remain. Don’t overmix—this can make the cookies tough.

Step 5: Fold in the rhubarb

Gently fold in the roasted rhubarb with a spatula, trying not to mash it. The pieces should stay mostly intact for that nice burst of flavor in each bite.

If the dough seems sticky, pop it in the fridge for 30 minutes. It’ll make it easier to scoop and help prevent spreading.

Step 6: Scoop and bake

Lower your oven temp to 350°F (175°C). Line a baking sheet with parchment paper. Use a medium cookie scoop or tablespoon to portion the dough into balls, spacing them about 2 inches apart.

Bake for 10–12 minutes, or until the edges are set and golden, but the centers still look slightly soft. That’s the sweet spot for chewy cookies.

Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 7: Cool and enjoy

Once cooled (or not—warm rhubarb cookies are a vibe), dig in. These are especially great with a cup of coffee, a glass of milk, or even a scoop of vanilla ice cream if you’re feeling extra.

Helpful Tips

Don’t skip the roasting step
It might be tempting to throw the rhubarb in raw, but roasting makes a huge difference. It concentrates the flavor, prevents sogginess, and adds a subtle caramelized edge.

Chill the dough if needed
If your dough feels soft or sticky, a quick chill in the fridge will help. You can even refrigerate it overnight if you want to prep ahead.

Mix gently
Overmixing once the flour is added can make the cookies tough. Fold gently, especially once the rhubarb goes in.

Make them ahead
The dough freezes beautifully. Scoop it into balls, freeze on a tray, then transfer to a zip-top bag. Bake from frozen—just add an extra minute or two.

Add-ins welcome
Want to play with the flavors? Add white chocolate chips, chopped nuts (like pecans or almonds), or a little lemon zest to highlight the tartness of the rhubarb.

Frequently Asked Questions (FAQs)

Can I use frozen rhubarb?
Yes! Just make sure to thaw it completely and drain off any excess moisture before roasting. Otherwise, it’ll make your dough too wet.

Do these cookies need to be refrigerated?
Nope! Store them in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy. You can also refrigerate them for longer shelf life.

Can I freeze them?
Absolutely. Freeze the unbaked dough balls or freeze baked cookies once they’ve cooled. Reheat in the microwave for 10–15 seconds for that fresh-baked taste.

What if I don’t have brown sugar?
You can use white sugar and add a tablespoon of molasses per cup if you have it. Otherwise, white sugar will still work—it just won’t have that same deep flavor.

Can I double the recipe?
Yes! This is a great recipe to double for parties, potlucks, or freezing extra batches. Just be sure not to overcrowd the baking sheets.

If you’ve never baked with rhubarb outside of a pie dish, these Brown Sugar Rhubarb Cookies are the perfect gateway. They’re homey, flavorful, and bring something just a little different to the cookie table. I’ve made these for brunches, cookie swaps, and spring picnics, and they’re always a hit—people are genuinely surprised at how much they love them.

They’ve definitely earned a permanent place in my spring baking rotation, and I hope they make it into yours, too. Give them a try and let me know what you think. Bonus points if you get creative with add-ins—I’d love to hear how you made them your own.