Brown Sugar Rhubarb Treats

This brown sugar rhubarb cookie recipe transforms tart garden stalks into irresistible treats that perfectly balance sweetness with a pleasant tang. The brown sugar caramelizes beautifully during baking, creating cookies with crisp edges and tender centers that showcase the unique flavor of seasonal rhubarb.

I discovered this recipe during early spring when my neighbor's rhubarb patch was overflowing, and I needed something beyond the usual pies and crisps. These cookies quickly became my secret weapon for garden club meetings, where everyone demands the recipe after the first bite.

Ingredients

• Brown sugar: Provides deep caramel notes and creates the perfect chewy texture. Dark brown sugar works best for maximum flavor
• Butter: Must be softened to room temperature for proper creaming. Quality unsalted butter creates the richest flavor
• Fresh egg: Binds the ingredients and adds richness. Always use room temperature eggs for better incorporation
• All-purpose flour: Creates the perfect structure. Measure by spooning into measuring cups and leveling off for accuracy
• Cinnamon: Adds warmth that complements the rhubarb beautifully. Use Ceylon cinnamon for a more complex flavor
• Salt: Balances the sweetness. Fine sea salt dissolves evenly throughout the dough
• Baking soda and baking powder: Work together for the perfect rise and texture. Check that they're fresh for best results
• Fresh rhubarb: Brings tangy contrast and little pockets of moisture. Choose the brightest pink stalks for best color and flavor

Step-by-Step Instructions

Preheat and Prepare:

Turn your oven to 375°F and position the rack in the middle. Line two baking sheets with parchment paper or silicone mats. This preparation ensures even baking and easy cleanup.

Cream the Base:

In a large bowl, beat softened butter and brown sugar with an electric mixer on medium speed for 3 minutes until light and fluffy. The mixture should change color to a lighter brown and increase in volume. This incorporates air for better texture.

Add the Egg:

Add the egg and beat for another minute until fully incorporated and the mixture looks glossy. Scrape down the sides of the bowl to ensure everything is evenly mixed.

Combine Dry Ingredients:

In a separate bowl, whisk together flour, cinnamon, salt, baking soda, and baking powder until evenly distributed. This prevents clumps of leavening agents in your final cookies.

Form the Dough:

Add the dry ingredients to the wet mixture and mix on low speed just until combined. Overmixing will develop gluten and make tough cookies. The dough should look slightly crumbly but hold together when pressed.

Incorporate Rhubarb:

Gently fold in the finely diced rhubarb with a spatula until evenly distributed throughout the dough. The moisture from the rhubarb will slightly soften the dough as you mix.

Shape and Bake:

Use a cookie scoop or tablespoon to portion dough onto prepared baking sheets, spacing cookies about 2 inches apart. Slightly flatten each cookie with your palm for even baking. Bake for 12 to 14 minutes until edges are golden but centers still look slightly soft.

Cool Properly:

Let cookies rest on the baking sheet for 5 minutes to set up, then transfer to a wire rack to cool completely. The cookies will continue baking from residual heat during the resting period.

Pin it

The cinnamon in this recipe is my secret weapon. I actually use a special blend of Vietnamese cinnamon my aunt sends me every Christmas. The first time I served these at my daughter's piano recital, three parents cornered me for the recipe, and now they've become our school bake sale bestseller four years running.

Rhubarb Selection Tips

Choosing the right rhubarb makes all the difference in these cookies. Look for stalks that are firm and crisp with bright pink or red coloring for the best flavor and visual appeal. Avoid any stalks that appear limp or have brown spots. The redder the stalk, the sweeter the flavor will be naturally, which helps balance the inherent tartness. If you can only find green stalks, they'll work perfectly fine but may provide a slightly more tart flavor profile. Before dicing, remove all leaves as they contain oxalic acid and are not edible. For the best texture in your cookies, dice the rhubarb into small pieces about ¼-inch in size so they distribute evenly throughout the dough without creating overly wet spots.

Pin it

Storage and Freezing

These cookies maintain their delightful texture for up to 5 days when stored in an airtight container at room temperature. Place a slice of bread in the container to help keep them moist. For longer storage, these cookies freeze exceptionally well. Arrange completely cooled cookies in a single layer on a baking sheet and freeze until solid, about 1 hour. Then transfer to a freezer bag or container with parchment between layers. They will keep for up to 3 months frozen. The cookie dough can also be frozen before baking. Scoop portions onto a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to bake, place the frozen dough balls on a baking sheet and add 2 to 3 minutes to the original baking time. This makes them perfect for emergency dessert needs or when you want just one or two freshly baked cookies.

Seasonal Variations

While traditional rhubarb season runs from April through June, these cookies can be adapted for year round enjoyment. In summer, replace half the rhubarb with fresh strawberries for a classic flavor combination. During fall, substitute the rhubarb with diced apple and increase the cinnamon slightly for an autumnal twist. Winter holidays call for dried cranberries soaked in orange juice instead of rhubarb, with added orange zest for brightness. If using frozen rhubarb, thaw completely and pat thoroughly dry before adding to prevent excess moisture in the dough. Regardless of the season, the brown sugar base creates a wonderful canvas for whatever fruit is available, making this a truly versatile recipe for your baking rotation.

Frequently Asked Questions

→ Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb. Make sure to thaw and drain it thoroughly to remove excess moisture before folding it into the dough.

→ How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag for up to 3 months.

→ Can I substitute the brown sugar with another sweetener?

While brown sugar provides a rich flavor and great texture, you can substitute it with coconut sugar or granulated sugar in equal amounts, though there may be slight flavor differences.

→ What is the best way to dice rhubarb for this recipe?

Wash and trim the rhubarb, then use a sharp knife to dice it into small, even pieces. Ensuring consistency helps the rhubarb distribute evenly in the dough.

→ Can I omit the cinnamon if I don’t like it?

Absolutely! If you’re not a fan of cinnamon, you can leave it out or replace it with other spices like nutmeg or allspice to suit your taste.