Rhubarb Raspberry Cookies – my new favorite way to enjoy the delicious RHUBARB! These cookies are amazing! The raspberries add a nice fruity sweetness that pairs perfectly with rhubarb.
We are experiencing spring in our yard for the first time and it has been exciting! It’s like opening a present when you have absolutely no idea what is hiding inside. Suddenly a beautiful purple tree and strawberries pop out, along with singing birds and a giant patch of rhubarb. I was so thrilled to find rhubarb tucked back behind the raspberry bushes. I remember having rhubarb in our yard in Nebraska as a kid. My mom would give me a bowl of sugar and I’d sit alongside the leafy plants, dipping rhubarb into the sugar and eating as much as my stomach could handle. There is something extraordinary about super-tart combined with super-sweet.
These cookies are my new favorite way to enjoy rhubarb, minus the way I enjoyed it as a kid, of course. The raspberries and rhubarb make a great team. When I took my first bite, my eyes bugged out of my head and I was in a bit of disbelief about how delicious it was.
If a patch of rhubarb sits in your yard, please go pluck a few and make these cookies. Your life will be changed for the better.
Now, tell me what your favorite rhubarb recipes are! I will select a handful of you to receive some Pip and Ebby loot!
Rhubarb Raspberry Cookies Recipe
- 3/4 cup salted butter (1 1/2 sticks), softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 1 tsp. sea salt
- 1 cup rhubarb chopped
- 1 cup fresh raspberries
- Preheat oven to 350 degrees F and line three baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugars, egg and vanilla extract and beat on medium speed until creamy and free of lumps.
- In a separate bowl, combine the flour, baking soda and salt. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Fold in the chopped rhubarb and raspberries.
- Using a medium cookie scoop, drop the dough by 1 1/2 Tbsp onto the prepared baking sheets. Bake in the preheated oven for 9-10 minutes. Let cool. Refrigerate until ready to serve.