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Lemon Rhubarb Cookies are soft, melt in your mouth cookies that are sweet and tart with bright flavors of lemon and rhubarb.
It’s rhubarb season! Rhubarb is growing like crazy. Thanks to a friend at work, I have a large supply of rhubarb from the beginning of spring until mid-summer.
Last year I used the rhubarb to make some jams and also in a pie. This year I will also be using it for canning but I wanted to try something new.
I knew what I wanted to try. I wanted to make cookies with the rhubarb. I thought about making strawberry rhubarb cookies but fresh strawberries don’t work all that well in cookies.
- brown sugar
- baking powder
To make the cookies: In a large bowl cream together the butter, brown sugar, and sugar. Add in the egg and mix. Add the flour, baking powder, and salt then mix well. The dough may be a little dry. Stir in the rhubarb, lemon zest, and lemon juice and mix until well combined.
I decided to pair the rhubarb with lemon instead. Since both the rhubarb and lemon are tart I thought that they would work well together in a sweet cookie. I made the cookies with both white and brown sugar.
These cookies literally melt in your mouth. The are sweet, soft, and have a tartness to them from the rhubarb and the lemon. I don’t know about you but I love the sweet and tart combination. I gave some to my friends and they couldn’t eat just one!
What is rhubarb?
Rhubarb is a spring vegetable. The edible part of the plant is the bright pink stalks which are almost always cooked with lots of sugar because it is very sour. Do not eat the leaves of the rhubarb plant.
Where can I get rhubarb?
Rhubarb can be bought at the market. However, it’s very seasonal and is usually seen in late spring or early summer. Farmer’s markets are a great place to find it as well.
Can I use just one type of sugar?
You can choose to use just brown sugar or just the white sugar. Either is fine for this cookie and will have similar results.
Can I substitute a different type of citrus?
Yes! Orange and rhubarb go really well together and would make a great cookie. You can also use grapefruit or lime if you like those flavors. Use what you like!
My husband took his first bite and I could tell by the look on his face that he liked it. After finishing off the cookie and taking a second one he gave me a look.
He then told me that this may be his new favorite cookie! That’s saying a lot since I make a whole lot of cookies around here.
If you have any rhubarb available this spring or summer I highly recommend you give it a try. They are an easy to make and really tasty cookie, especially if you like that sweet and tart combination!
More Rhubarb Recipes:
- Berry Rhubarb Bars
- Mandarin Orange Rhubarb Crisp
- Strawberry Rhubarb Crumble
- Orange Rhubarb Jam
- Honey Rhubarb Muffins
If you’ve tried my Lemon Rhubarb Cookies or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- ¾ c. butter, softened
- ½ c. brown sugar
- ½ c. sugar
- 1 egg, beaten
- 2 c. flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 ½ c. rhubarb, chopped
- Zest of 1 lemon
- 2 Tablespoons lemon juice
- Preheat the oven to 350 degrees.
- In a large bowl cream together the butter, brown sugar, and sugar. Add in the egg and mix well.
- In a medium bowl combine the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix well. Your dough may be a little dry at this point.
- Stir in the rhubarb, lemon zest, and lemon juice and mix until well combined.
- Drop the dough onto ungreased cookie sheets by heaping tablespoons. Place the cookies at least 2 inches apart.
- Bake for 12-15 minutes or until the cookies are just starting to brown slightly.
- Remove from the oven and allow to cool for 2 minutes before removing them to a wire rack to cool completely.
Recipe adapted from Picklebums