Brown Sugar Rhubarb Cookies

There’s something so nostalgic and comforting about the combination of tart rhubarb and warm brown sugar. These Brown Sugar Rhubarb Cookies strike the perfect balance—crispy on the edges, soft in the centre, and bursting with flavour in every bite. If you’re lucky enough to have fresh rhubarb growing in your garden (or picked up some from a local market), this is the recipe to celebrate it.

These cookies are simple to make and a great way to introduce kids to baking with seasonal ingredients. We made these recently in our Young Chefs Class, and they were a big hit! The subtle tang of rhubarb pairs so well with the richness of brown sugar and the hint of cinnamon.

Whether you’re hosting friends, packing treats for a picnic, or just enjoying a quiet moment with a cup of tea, these cookies are sure to bring a little extra sweetness to your day.

Ingredients

1 cup brown sugar

½ cup butter, softened

1 tsp vanilla

1 egg

1 ¾ cups flour

1 tsp cinnamon

½ tsp salt

½ tsp baking soda

½ tsp baking powder

1 cup finely diced rhubarb

Instructions

1. Preheat oven to 375

2. In a large bowl beat brown sugar, butter, vanilla, and egg together

3. Add flour, cinnamon, salt, baking soda and baking powder. Beat well

until dough forms

4. Add rhubarb and beat again

5. Use a dough scoop to form balls and place on parchment lined

baking sheet

6. Bake cookies for 12-14 minutes

7. Let cookies cool for 2 minutes on baking sheet. Remove from baking

sheet and let cool on baking rack

These cookies don’t last long in our kitchen—and we don’t think they will in yours either. Let us know if you try them, and tag us in your baking adventures!