You can make this recipe using fresh or frozen rhubarb. If you choose to use frozen rhubarb thaw the rhubarb first and let any excess liquid drain off. Don’t squeeze any liquid out, just drain what naturally thaws out of the rhubarb.
If the cookies are spreading too much, the dough is probably too warm. Chill the dough for 30 minutes or longer and then try baking. Variations in the temperature of the butter, protein content of the flour, and water content of the rhubarb can all have an impact on how much the cookies spread.
Thanks to the rhubarb, these cookies will be softer the second day. Store tightly covered or freeze for longer storage.
Here are some flavor variations you can make to this cookie recipe to make the perfect rhubarb cookie for you.
Turn this recipe into lemon rhubarb cookies by adding the zest of a lemon to the batter with the eggs.
Substitute half of the oatmeal in the recipe for shredded coconut to make coconut rhubarb cookies.
Add 2/3 cup chopped walnuts or pecans in place of ½ cup of oatmeal for a rhubarb nut cookie. What is your perfect rhubarb cookie recipe? Let me know in the comments.
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