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    Home » Dessert » Rhubarb Cookies With Raspberries Recipe

    Rhubarb Cookies With Raspberries Recipe

    Published: May 25, 2021 · Modified: Jun 14, 2021 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Rhubarb cookies are my new favorite way to enjoy the delicious RHUBARB! These cookies are delicious! The raspberries add a nice fruity sweetness that pairs perfectly with rhubarb.

    Top view of rhubarb cookies on a wire rack with fresh raspberries scattered throughout.

    Original post: May 2017 | Updated: May 2021

    Why This Recipe Works

    When we moved into our new house a few years ago, experiencing spring for the first time was like opening a surprise gift. Suddenly a beautiful purple tree and strawberries popped out, along with singing birds and a giant patch of rhubarb.

    I was 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, which makes rhubarb cookies with raspberries the BEST cookies on the planet. Raspberries and rhubarb make a great team.

    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.

    Recipe Ingredients

    Left photo contains rhubarb plucked from ground on grass. Right photo has chopped rhubarb on a cutting board.

    Rhubarb – The only safe part of rhubarb to eat is the stalk. The leaves are unsafe to consume, so cut them off and discard. Rinse the rhubarb stalks in water and slice them thinly to use in this recipe.

    Raspberries – Fresh raspberries work really well in this recipe, but be sure to pat them dry with paper towels to extract extra juice. If the raspberries are too juicy it could alter the consistency of the cookie batter. A replacement for fresh berries would be 1/4 cup freeze-dried raspberries ground into a powder.

    Butter – Many bakers use unsalted butter in their baked goods in order to avoid over-salting. I, however, almost always use salted butter in my baked goods because it gives everything I make an extra touch of salty deliciousness. If you go the unsalted route, make sure you’re adding salt to the recipe.

    Also, let your butter sit at room temperature before adding it to the recipe. This will prevent clumps from forming in the batter when mixed.

    Eggs – Allowing your eggs to come to room temperature is important for a couple of reasons. One, they will mix better with your batter and allow the baked good to raise better during baking.

    Check out our web stories to see Pip and Ebby “recipes in action!”

    How to Make Rhubarb Cookies

    Step 1

    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.

    Step 2

    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.

    Batter in a mixing bowl with raspberries and rhubarb next to a photo of cookie batter on a baking sheet.

    Step 3

    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.

    Recipe Notes

    • Freeze dough for later use, if desired. Double wrap in plastic wrap or a ziploc bag and freeze for up to 6 months.
    • Cookies can also be frozen after they have baked and cooled. Store in an airtight container and freeze for up to 4 months for best results.
    • White chocolate chips can easily be added to the cookie batter. Do not exceed 1 1/2 cups total, if using.
    Rhubarb cookies with raspberries stacked on a wire rack.

    FAQ About Rhubarb

    Are rhubarb leaves poisonous?

    Rhubarb leaves are toxic to humans and should never be eaten. They CAN be touched without harm.

    Can rhubarb be frozen?

    Rhubarb can be frozen. Flash freeze in a single layer on a baking sheet for 30 minutes first to avoid clumping. Transfer to freezer bags and store them in the freezer for up to 12 months.

    Rhubarb how to cook?

    First remove the leaves when preparing to cook rhubarb. The leaves of rhubarb should never be consumed, as they are toxic to humans. Rinse the stalks with water and cut in slices. Sprinkle with sugar, spread out on a baking sheet and bake at 350 degrees F for 15-20 minutes, or until soft.

    When rhubarb in season?

    Rhubarb grown in fields and yards are available in early spring, typically from April through the end of June. The Pacific Northwest has a second harvest of rhubarb between June and July.

    More Delicious Cookies To Try

    • This is the BEST snickerdoodle cookie recipe you’ll find. You’ll never need another one again! These perfect cookies can be enjoyed any time of the year.
    • These cookies are adapted from a popular cookie recipe made in the early 1900s that was commonly referred to as Overnight Caramel Cookies. The addition of the salted caramel topping sends this recipe over the moon!
    • ICE CREAM is the secret ingredient in these irresistible blueberry cookies! Blueberry Ice Cream Cookies are fluffy, delicious and packed with intense blueberry flavor.

    Related Recipes

    • Rhubarb Peach Jam
    • Easy Rhubarb Crunch Bars
    • Raspberry Peach Tart
    • Chocolate Raspberry Bundt Cake
    • Honey Raspberry Yogurt

    Will you help add value to Pip and Ebby?
    If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!

    Rhubarb Cookies With Raspberries Recipe

    Rhubarb cookies are my favorite way to enjoy the delicious sweet veggie. Rhubarb and raspberries make a good team.
    1 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Servings: 33
    Calories: 107kcal
    Author: Megan Porta

    Ingredients

    • 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 stalks only, thinly sliced
    • 1 cup fresh raspberries

    Instructions

    • 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.

    Notes

    • Freeze dough for later use, if desired. Double wrap in plastic wrap or a ziploc bag and freeze for up to 6 months.
    • Cookies can also be frozen after they have baked and cooled. Store in an airtight container and freeze for up to 4 months for best results.
    • White chocolate chips can easily be added to the cookie batter. Do not exceed 1 1/2 cups total, if using.

    Nutrition

    Calories: 107kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 161mg | Potassium: 36mg | Fiber: 1g | Sugar: 10g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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    Reader Interactions

    Comments

    1. Karen

      June 04, 2022 at 2:51 am

      1 star
      Mine didn’t rise. They were yummy but flat as pancakes!

      Reply
      • Megan Porta

        June 04, 2022 at 8:21 am

        Aw, I’m sorry Karen. Check the date on your baking soda maybe? I’m glad they were still yummy!

        Reply
    2. Mama V

      May 22, 2017 at 6:44 pm

      Hi again! Forgot to mention our new favorite rhubarb recipes – Rhubarb Custard Bars, and Rhubarb Upside-Down Spice Cake with Cinnamon Whipped Cream & Rhubarb Sauce – hope you give them a try too! Again, thanks for sharing – love your site!
      Mama V @ SnowflakesandCoffeecakes.com

      Reply
      • Megan Porta

        May 23, 2017 at 2:15 am

        Mama V! Thank you so much for the amazing comments! Please email me a mailing address and I will put a few fun things in the mail for you. And whoa, Rhubarb Custard Bars?!?!? YUM!
        Megan

        Reply
    3. Mama V

      May 22, 2017 at 6:42 pm

      Hi Megan! These cookies look SO GOOD!
      I’m feeling a little sad that I used up all of my rhubarb stash over the weekend and will need to wait a few days to try out your recipe! These look so good and so delicious! Thanks for sharing!
      Mama V @ SnowflakesandCoffeecakes.com

      Reply

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