I love rhubarb so much! So when I finally see it in the stores, I buy a LOT, and make ALL the rhubarb things. But I've never had a rhubarb cookie recipe, so I decided I needed to make one for myself. This tangy, soft rhubarb cookie is everything I was hoping it would be.
I decided I wanted to make a soft rhubarb cookie, so I drew my inspiration from my favorite pumpkin cookie recipe and zucchini cookie recipe. Both of those cookie recipes are amazing, and both use vegetables with quite a bit of water content.
Cookies are so small that I decided to use roasted rhubarb compote (you could also make a simple stewed rhubarb, too) rather than the chopped, raw rhubarb stalks. One batch of my roasted rhubarb compote made about a cup and a half of compote, and this recipe uses one cup of it.
Tip for Making Rhubarb Icing Glaze:
- Rhubarb releases a lot of liquid when it's cooked, especially if you stew it with a bit of water on the stovetop. Before making the cookies, use a fine strainer to drain a bit of that glorious pink liquid (about a Tablespoon) to use to make a rhubarb glaze to drizzle on top of the cookies after they're baked.
Ingredients for Soft Rhubarb Cookies:
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup vegetable shortening
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup sugar
- 1 cup roasted rhubarb compote or stewed rhubarb
How to Make Soft Rhubarb Cookies (head to the bottom of the page for a free, printable one page version of this recipe)
- Cream the shortening and sugar together.
- Add the egg and beat again until well incorporated.
- Add the rhubarb compote and mix to combine.
- Add the dry ingredients and mix until incorporated and the cookie batter forms.
- Bake at 375 degrees Fahrenheit for approximately 15 minutes, until the cookies just start to turn golden on the edges.
Rhubarb Icing Drizzle:
- 1 cup powdered sugar
- 1 Tablespoon reserved rhubarb juice from the roasted rhubarb compote
Combine the liquid rhubarb juice and powdered sugar and whisk together to make a brightly flavored rhubarb glaze.
I used a disposable piping bag to drizzle the rhubarb glaze on my cookies, but you could easily cut off the corner of a ziploc sandwich bag or even just drizzle the glaze on with a spoon. Just be sure to wait until the cookies have cooled completely before adding the drizzle if you want to be able to see the pretty pink lines.
Do you love rhubarb, too? It tends to be a polarizing, love it or hate it thing, but I am solidly on the side of rhubarb love. If you love it too, we can be best friends. If you hate it, I'll still be your best friend AND eat all your rhubarb for you.