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Home » Recipes » Courses » Desserts » Cookies

Rhubarb Cookies

Published: Apr 21, 2023 by Terri Gilson · Modified: Apr 21, 2023 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · Leave a Comment

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2 photos of rhubarb oatmeal cookies with text in the middle. Top photo is cookie being dipped into cup of coffee and second photos is a cookie broken in half on a piece of parchment paper

If you love rhubarb, you're going to love these Rhubarb Cookies. They are a delicious and simple drop rhubarb oatmeal cookie, bursting with cinnamon and orange flavors and studded with bright pink bits of rhubarb! You can make them with either fresh or frozen rhubarb.

rhubarb oatmeal cookie, broken in half, on a piece of parchment paper

Rhubarb cookies are popular in the spring during rhubarb season. I created this recipe because I love rhubarb and wanted it in the form of an easy cookie! This recipe was inspired by my Easy Oatmeal Raisin Cookies on this site, and pairs well with a cup of coffee or tea. They are a yummy variation of traditional oatmeal cookies.

Jump to:
  • 🥘Ingredients
  • 🔪Instructions
  • 📖Variations & Substitutions
  • 🍽Equipment
  • 🌡️Storage
  • 👪 Serving Size
  • 🦺Food safety
  • ❔ Frequently Asked Questions
  • 📋 Rhubarb Cookies Recipe

Rhubarb is such a versatile vegetable (yes, it's actually a vegetable, but behaves like a fruit when you bake with it) and tastes so great in so many dishes. Here are some of my other rhubarb recipes to try: Rhubarb Squares (shown below) , Microwave Rhubarb Crisp (in a mug), Rhubarb Dessert (No Bake), Rhubarb Coffee Cake Recipe, 2 Ingredient Rhubarb Lemonade, Sticky Rhubarb Pudding, Stewed Rhubarb Recipe (with Strawberry Gelatin), Healthy Rhubarb Muffins (Weight Watchers Friendly) and Strawberry Rhubarb Cheesecake (No Bake)

rhubarb square on a white plate, with glass dish of more rhubarb squares in the background

🥘Ingredients

You'll need the following ingredients for these Rhubarb Oatmeal Cookies.

rhubarb cookie ingredients in glass bowls, labelled
  • ½ cup unsalted butter
  • ½ cup white sugar
  • 1 tsp cinnamon
  • 1 tsp orange zest
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour * If you are using fresh rhubarb you may need a little less flour.
  • ½ tsp baking soda
  • 1 ¾ cups quick cooking rolled oats
  • 1 ½ cups chopped rhubarb

🔪Instructions

Prep: Preheat oven to 350 degrees F/ 175 degrees C. Line a cookie sheet with parchment paper or spray with non-stick cooking spray.

Chop rhubarb stalks into small pieces (if using fresh). *Frozen rhubarb should be chopped prior to freezing.

sugars, butter, egg and vanilla extract in a glass bowl

Combine butter, sugars, egg, and vanilla extract.

butter, sugars, egg and vanilla beaten together in glass bowl with beaters over top

Using an electric mixer, beat on medium speed until light and fluffy.

flour, cinnamon and baking soda mixed together in medium glass bowl

Whisk together the flour, cinnamon, baking soda in a separate bowl.

dry ingredients mixed together with butter mixture

Add the dry ingredients to the butter/sugar mixture and beat with an electric mixer until combined.

remaining ingredients added to the glass bowl

Add the rolled oats, chopped rhubarb, and orange zest, and mix thoroughly by hand with a wooden spoon or spatula.

rhubarb cookie dough in a glass bowl with a dark brown wooden spoon

Mix well until it is the consistency of cookie dough.

Hint: If you are using fresh rhubarb you may need a little less flour.

cookie dough tablespoon with more cookie dough in the background

Drop by heaping tablespoonfuls onto parchment paper lined cookie sheet.

Alternatively, you could use a medium cookie scoop.

cookie dough in heaping tablespoons on a parchment lined baking sheet

Continue to place the cookie dough in heaping tablespoons onto prepared baking sheets.

baked cookies on parchment covered baking sheet

Bake at 350 degrees/175 degrees C for about 18 minutes.

hand holding up lightly browned on bottom rhubarb cookie

They will be golden brown on the bottom.

rhubarb cookies on a wire cooking rack, with a turquoise spatula and a flowered tea towel under the rack

Cool for 3 minutes, then move to a cooling rack for an additional 3-5 minutes or until set.

*You can garnish with some additional grated orange zest, if you wish.

📖Variations & Substitutions

  • Butter - you can use salted butter instead of unsalted, but they will be a little less sweet - you may want to compensate with 2 tablespoon more sugar
  • Rhubarb- you can use fresh rhubarb or frozen rhubarb *If you are using frozen rhubarb, just measure the rhubarb AFTER it's defrosted and excess liquid is drained off
  • Rolled Oats- if you don't have quick rolled oats, but you do have regular oats, you can substitute them. Just pulse a few times in a food processor, but don't do it too long or you'll end up with oat flour!
  • Orange zest - alternatively, you could use lemon zest
rhubarb cookie being dipped into a black mug of coffee

🍽Equipment

You will need an electric mixer (a hand or a stand mixer) large mixing bowl, a medium bowl, a wooden spoon/mixing spoon, baking sheets and a cooling rack for this rhubarb cookie recipe. You may also want to invest in a cookie scoop if you make a lot of cookies! (affiliate links)

🌡️Storage

Store rhubarb cookies in an airtight container at room temperature for up to 3 days. These cookies can be frozen for up to 3 months in a sealed container or ziploc freezer bag.

👪 Serving Size

This recipe makes 30 cookies. However, you can half, double, or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

rhubarb cookie broken in half on a piece of parchment with more cookies and rhubarb in the background

🦺Food safety

  • Do not use the same utensils on cooked food, that previously touched raw egg
  • Wash hands after touching raw egg
  • Do not eat raw cookie dough - you can eat my edible cookie dough instead!
  • Don't leave food sitting out at room temperature for extended periods
  • Always have good ventilation when using a gas stove
  • Never leave cooking food unattended See more guidelines at USDA.gov 

❔ Frequently Asked Questions

Can I use frozen rhubarb in my cookie recipe?

Yes, you can use frozen rhubarb in cookies. Just defrost the rhubarb, drain it through a sieve and measure it AFTER it's defrosted and excess liquid has been drained.

Whether you have fresh or frozen rhubarb on hand, these delicious cookies are perfect for making the most of your rhubarb. You'll love the combination of rhubarb, oats, and orange in this easy recipe!

rhubarb cookie being dipped into a black mug of coffee
Food Meandering Logo

📋 Rhubarb Cookies Recipe

These Rhubarb Cookies are a delicious and simple drop rhubarb oatmeal cookie, bursting with cinnamon and orange flavors and studded with bright pink bits of rhubarb! You can make them with either fresh or frozen rhubarb.
Print Pin Rate
Course: Dessert, Snack
Cuisine: American, Canadian, North American
Keyword: cookies, drop cookies, rhubarb
Special Diet: Vegetarian
Servings: 30 cookies
Calories: 105kcal
Author: Terri Gilson
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Prevent your screen from going dark

Equipment

baking sheets
mixing bowl
electric mixer
cooking rack
cookie scoop

Ingredients

  • ½ cup unsalted butter
  • ½ cup white sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon orange zest
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups all -purpose flour * If you are using fresh rhubarb you may need a little less flour. Start off with 1 ¾ cups and add a little more as needed until you get the texture of cookie dough, as shown in photo
  • ½ teaspoon baking soda
  • 1 ¾ cups quick cooking rolled oats
  • 1 cup chopped rhubarb

Garnish (optional)

  • additional orange zest
US Customary - Metric

Instructions

NOTE: The instruction images will NOT print by default. If you want them to print, you'll need to check the box beside "images" on the print page

  • Preheat oven to 350 degrees F/ 175 degrees C. Line a cookie sheet with parchment paper or spray with non-stick cooking spray.
  • Combine butter, sugars, egg, and vanilla extract in a large bowl.
    sugars, butter, egg and vanilla extract in a glass bowl
  • Using an electric mixer, beat until light and fluffy.
    butter, sugars, egg and vanilla beaten together in glass bowl with beaters over top
  • Whisk together the flour, cinnamon and baking soda.
    flour, cinnamon and baking soda mixed together in medium glass bowl
  • Add flour mixture to bowl with butter/sugar mixture and beat with electric mixer until combined.
    dry ingredients mixed together with butter mixture
  • Add the rolled oats, rhubarb and orange zest.
    remaining ingredients added to the glass bowl
  • Mix thoroughly until it forms a cookie dough.
    rhubarb cookie dough in a glass bowl with a dark brown wooden spoon
  • Drop by heaping tablespoonfuls onto parchment paper lined cookie sheets.
    cookie dough tablespoon with more cookie dough in the background
  • Continue to place the cookie dough in heaping tablespoons onto parchment-covered baking sheets.
    cookie dough in heaping tablespoons on a parchment lined baking sheet
  • Bake at 350 degrees F/ 175 degrees C for about 18 minutes.
    cookie dough in heaping tablespoons on a parchment lined baking sheet
  • They should be lightly browned on bottom.
    hand holding up lightly browned on bottom rhubarb cookie
  • Cool for 3 minutes, then move to a wire rack to cool for an additional 3-5 minutes or until set.
    *Add a little orange zest to the tops of the cookies, if desired
    rhubarb cookies on a wire cooking rack, with a turquoise spatula and a flowered tea towel under the rack

Notes

*Please see post contents for important recipe information, substitutions and tips!
Nutrition Facts
📋 Rhubarb Cookies Recipe
Amount Per Serving (1 cookie)
Calories 105 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 14mg5%
Sodium 22mg1%
Potassium 46mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Vitamin A 107IU2%
Vitamin C 0.4mg0%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1cookie | Calories: 105kcal (5%) | Carbohydrates: 17g (6%) | Protein: 2g (4%) | Fat: 4g (6%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg (5%) | Sodium: 22mg (1%) | Potassium: 46mg (1%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 107IU (2%) | Vitamin C: 0.4mg | Calcium: 13mg (1%) | Iron: 1mg (6%)
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I'm Terri, a passionate home cook and baker, an award-winning recipe developer and a busy working mom that is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks and tips with you, but also my secrets to successful weight maintenance.

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