Description
These Rhubarb Crumble Cookies offer a perfect balance of sweet and tart, featuring a soft, chewy cookie base with vibrant rhubarb and a buttery crumb topping. They’re easy to make and sure to be a hit at any gathering!
Ingredients
Scale
- 1 cup fresh rhubarb, chopped
- ½ cup unsalted butter
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- a pinch of salt
- 1 cup rolled oats
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Chop 1 cup of fresh rhubarb into small pieces. If using frozen, ensure it is well-drained and dried.
- In a large bowl, beat together ½ cup of unsalted butter, ½ cup of brown sugar, and ½ cup of granulated sugar until light and fluffy.
- Mix in 1 large egg and 1 teaspoon of vanilla extract until well combined.
- In another bowl, whisk together 1 cup of all-purpose flour, ½ teaspoon of baking soda, and a pinch of salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Gently fold in 1 cup of rolled oats and the chopped rhubarb until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes until the edges are lightly golden and the centers are set but still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Don't overmix the dough, and if it's too soft, chill it for about 30 minutes. Experiment with spices like cinnamon or nutmeg for added flavor.