Quick Benefits
Rhubarb Cookies are a unique twist on traditional oatmeal cookies, offering the tangy brightness of rhubarb alongside the comforting chew of oats. The addition of cream cheese frosting takes them over the top, making these cookies a perfect spring or summer treat. With fiber from oats, antioxidants from rhubarb, and an indulgent, satisfying flavor, they balance indulgence and nutrition beautifully.
Essential Ingredients
For the Cookies:
- 1 cup butter, softened
- 1 1/2 cups brown sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 3/4 cups quick-cooking oatmeal
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 tsp baking soda
- 1 1/2 cups finely diced rhubarb
For the Cream Cheese Frosting:
- 4 oz cream cheese, room temperature
- 4 tbsp butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1–3 tbsp milk (as needed for consistency)
Preparation Steps
- Preheat Oven: Preheat to 350°F (175°C).
- Cream Wet Ingredients: In a large bowl, cream together butter and brown sugar until light and fluffy. Add eggs and vanilla; mix until combined.
- Combine Dry Ingredients: In another bowl, whisk flour, oatmeal, salt, cinnamon, and baking soda. Gradually add to the wet mixture.
- Add Rhubarb: Fold in the finely diced rhubarb until evenly distributed.
- Scoop and Bake: Drop tablespoon-sized scoops onto a lined baking sheet. Bake for 15–18 minutes, until golden brown. Cool on tray 2 minutes, then transfer to wire rack.
- Make Frosting: Beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Add milk slowly until desired consistency is reached.
- Frost and Serve: Once cookies are completely cooled, frost as desired and enjoy!
Health Benefits
- Rhubarb is rich in vitamin K and antioxidants, which support bone and heart health.
- Oatmeal provides fiber for digestive health and helps regulate blood sugar.
- Cream Cheese (in moderation) offers calcium and protein.
While these cookies are still a treat, they include wholesome elements that offer a little nutritional value in every bite.
Serving Suggestions
- Pair with tea or coffee for a cozy treat.
- Serve at brunches, baby showers, or spring picnics for a seasonal touch.
- For a festive display, arrange cookies on a tiered dessert stand and sprinkle with powdered sugar or lemon zest.
Creative Variations
- Fruit Swap: Use strawberries or diced apples in place of rhubarb.
- Nutty Twist: Add chopped pecans or walnuts for crunch.
- Spiced Up: Add a pinch of nutmeg or cardamom for a warm flavor profile.
- Frosting Optional: Skip the frosting and drizzle with honey or lemon glaze for a lighter version.
Storage Tips
- Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
- Unfrosted cookies can be stored at room temperature for 3–4 days.
- You can also freeze the cookies (without frosting) for up to 2 months. Thaw and frost before serving.
Pro Tips
- Make sure your rhubarb is finely diced to avoid soggy spots in the cookies.
- Use room temperature ingredients for smoother mixing.
- If you prefer a thicker frosting, chill it for 10–15 minutes before spreading.
- Don’t skip the oatmeal—it gives these cookies their chewy, hearty texture.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes! Just thaw and drain excess liquid before adding to the dough.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend and certified gluten-free oats for best results.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread to maintain moisture.
Can I reduce the sugar?
Yes, but it may affect texture. Reduce by 1/4 cup if needed and consider using natural sweeteners like coconut sugar.
Rhubarb Cookies
These Rhubarb Cookies are the perfect balance of sweet, tangy, soft, and chewy. Packed with oatmeal and fresh diced rhubarb, they offer a delightful texture and a gentle tartness that’s mellowed by a rich, smooth cream cheese frosting. Whether you serve them at a spring picnic, a family gathering, or just as a cozy afternoon treat, these cookies are sure to bring smiles and second helpings.
- Total Time: 35–40 minutes (plus cooling time)
Ingredients
1 cup butter, softened
1 1/2 cups brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 3/4 cups quick-cooking oatmeal
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoons baking soda
1 1/2 cups rhubarb, finely diced
4 ounces cream cheese, room temperature
4 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla
1–3 tablespoons milk (as needed)
Instructions
Preheat your oven to 350°F (175°C). In a large bowl, take the softened butter and cream it together with the brown sugar until it’s light and fluffy. Add the eggs and vanilla to the mixture, stirring well.
In another bowl, whisk together the flour, oatmeal, salt, cinnamon, and baking soda to combine them nicely. Gradually add this dry mixture to the wet mixture, stirring until just combined. Gently fold in the finely diced rhubarb to add that delightful tang.
Scoop tablespoon-sized amounts of the dough onto a cookie sheet, leaving some space between each dollop. Bake in your preheated oven for about 15-18 minutes, or until they are lightly browned. When they’re done, you can sprinkle them with coarse sugar if you’d like that extra sparkle. Let them cool for about 2 minutes on the tray before transferring them to a wire rack to cool completely.
For the cream cheese frosting, beat together the room-temperature cream cheese and four tablespoons of softened butter until it’s creamy and fluffy. Gradually add in the powdered sugar and the vanilla, continuing to beat until smooth. If necessary, add milk a little at a time until you reach the perfect spreadable consistency.
- Prep Time: 20 minutes
- Cook Time: 15–18 minutes per batch
- Category: Dessert / Cookies
- Cuisine: American
Nutrition
- Serving Size: Makes about 36 cookies
- Calories: Approximately 180–200 calories per cookie (with frosting; varies by portion size)
