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 strawberries don’t work all that well in cookies. So I paired the rhubarb with lemon instead. Since both rhubarb and lemon are tart I thought that they would work well together in a sweet cookie.
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!
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 often make cookies.
If you have any rhubarb available this spring or summer I highly recommend you give it a try. Also, I baked up these cookies for our What's Baking? challenge this month. The theme was to bake cookies with fresh fruit.
- 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