It’s prime Rhubarb season right now and the reason you found this page is that you’re looking for recipes to use rhubarb with. If you’re a fan of oatmeal raisin cookies just imagine rhubarb instead of raisins and you can frost them with some cream cheese frosting. That is always optional!I have quite a few rhubarb recipes to check out after you’ve tried this recipe. Use the search bar at the top of the page to find them.
Rhubarb is a stalky red plant that is edible to eat but the taste can be sour and sweet. A lot of people bake with it and it to pies, jams, or other baked goods. This is my first time making cookies with it and this recipe surprised me! Will definitely make them again.
What Ingredients do I need for Rhubarb Cookies?
In this section, you can find substitutes or suggestions for certain check here
Butter – softened unsalted butter at room temperature
Eggs – large eggs at room temperature – using room temperature eggs will help mix stuff together better
Brown Sugar – regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so
Vanilla Extract – as Ina Garten always says use a good pure vanilla extract. No imitation vanilla please! Vanilla extract is made by combing vodka and fresh vanilla beans to a glass jar. This has to sit for a couple of days for the vodka to smart smelling like vanilla beans.
All Purpose Flour – Most baking recipes will require some type of flour. In order to get the right amount level off the flour with a spoon.
Quick Cooking Oats – I have not tested this recipe with any other type of oats
Salt
Baking Soda – to help the cookies rise and spread out more
Cinnamon
How to make Oatmeal Rhubarb Cookies
Preheat oven to 350 degrees F (175 degrees C).
Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Stir in oats and chopped rhubarb, mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 15 to 18 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool – store tightly covered.
To make the cream cheese frosting, beat the cream cheese and the butter until combined and fluffy. Add the powdered sugar and vanilla and beat until smooth. Add milk as needed to get a spreadable consistency.
Tools Used for Oatmeal Rhubarb Cookies
Here are some tools that will help you with the recipes. All links will open in Amazon. Yes I do get a small earning if purchase from the link
T-fal Ultimate Hard Anodized Titanium Nonstick 2 Piece Fry Pan Cookware Set, 8 and 10.25-Inch, Gray
Hamilton Beach Professional 5-Speed Electric Hand Mixer with Snap-On Storage Case, QuickBurst, Stainless Steel Twisted Wire Beaters and Whisk, Mint
Other Recipes To Try
Air Fryer Bacon and Egg Toasts
If you like this recipe for Oatmeal Rhubarb Cookies let me know by leaving a comment below, uploading a picture to my Pinterest or tagging me on Instagram @recipediariesww
Frosted Rhubarb Cookies with Cream Cheese Frosting
- Cook Time: 15min
- Total Time: 15min
- Yield: 48 1x
Ingredients
- 1 cup butter softened, or margarine
- 1 1/2 cups brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 3/4 cup quick-cooking oats
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 teaspoons baking soda
- 1 3/4 cup rhubarb finely diced (see note below about using frozen rhubarb)
Cream Cheese Frosting
- 4 ounces cream cheese room temperature
- 4 tablespoons butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Stir in oats and chopped rhubarb, mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 15 to 18 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool – store tightly covered.
- To make the cream cheese frosting, beat the cream cheese and the butter until combined and fluffy. Add the powdered sugar and vanilla and beat until smooth. Add milk as needed to get a spreadable consistency.
- Category: Easy
- Method: Bake
- Cuisine: American
Jenna says
Hope you like them!
Kathy says
Thank you very much for the rhubarb cookie recipe. I will let you know how it turned out