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rhubarb cookies on a serving plate.
cookingwithmykids

Rhubarb cookies

Rhubarb cookies are a deliciously soft and chewy cookie with the perfect combination of sweet and tartness. This recipe is so easy to make they're a great bake for kids to try.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 16
Course: Afternoon tea, Dessert
Cuisine: British
Calories: 79
Ingredients Equipment Method

Ingredients
  

  • 100 g (½ cup) butter
  • 100 g (½ cup) soft brown sugar
  • 50 g (¼ cup) caster sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • 200 g (1 ¼ cups) self raising flour
  • 85-100 g chopped rhubarb

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Wooden spoons
  • Measuring cups
  • measuring spoons
  • baking tray
  • Wire rack

Method
 

  1. Pre heat your oven to 180C / 170C Fan / 350F and line 2 -3 baking trays with baking or parchment paper.
Cream the butter and sugars together
  1. Measure out the butter and both soft brown sugar and caster sugar then and add them all to a large mixing bowl or free-standing mixer if you have one.
    Before adding the butter cut it into small chunks to make it easier to blend in. If it's not softened pop it in the microwave for a few seconds to soften it, but not long enough for it to melt.
  2. Beat the butter and sugars together with a hand held mixer or the k-paddle of your free-standing mixer until the mixture is nice and light and fluffy.
Add the vanilla and egg
  1. Measure the vanilla extract and add it to your bowl.
    Crack the egg into a small bowl before adding it to your mixing bowl (just in case any shell goes in).
  2. Mix the egg and vanilla in. It's fine if your mixture looks a bit sloppy at this point.
Add the flour
  1. Measure out the flour and add it into your mixing bowl. Mix everything together until it combines into a nice ball of cookie dough.
Add the rhubarb
  1. Chop the rhubarb into small pieces.
    Add the rhubarb to your mixing bowl and stir the pieces through using a spatula or wooden spoon until they are well distributed.
Make the rhubarb cookies
  1. Spoon out dollops of rhubarb cookie dough onto your prepared baking trays. Try to make sure the rhubarb pieces are evenly distributed among the cookies. Leave gaps between the cookies as they will spread a little when they bake.
  2. Chill the cookies on their baking trays in the fridge for at least 15 minutes or so before you bake them to stop them spreading too much in the oven.
Bake the rhubarb cookies
  1. Bake the cookies in the oven for around 10-12 minutes. They’re ready when they’ve started to turn golden brown. I like them, a little bit soft and chewy, but if you prefer yours a little crispier you can keep them in the oven for another minute or two.
  2. Remove the baking trays from the oven and leave them to cool for a few minutes before putting the cookies on a wire rack to cool completely.