Rhubarb lovers will absolutely want to try these.


  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 4 1/2 cups all-purpose flour
  • 1 tsp Baking Soda
  • 1 tsp salt

Filling Ingredients:

  • 4 cups rhubarb, diced
  • 1 1/2 cups granulated sugar
  • 6 tbsp water, divided
  • 1/4 cup cornstarch
  • 1 tsp vanilla


  1. In a large bowl, cream butter and sugars together. Add eggs, one at a time, beating well after each addition.
  2. Combine Baking Soda, flour and salt. Gradually add to creamed mixture. Dough will be sticky. Cover and refrigerate for 30 minutes.
  3. Meanwhile, prepare the filling. Combine rhubarb, 2 tbsp water and granulated sugar into a large saucepan. Cook over medium heat, bringing to a boil and then reducing the heat to simmer for 10 minutes. Combine cornstarch with remaining 4 tbsp water and stir to dissolve. Add to rhubarb mixture and stir for two minutes to thicken. Remove from heat and add vanilla.
  4. Preheat oven to 375 degrees. Line baking sheets with parchment paper. Drop 1 tbsp dough onto prepared baking sheet. Make an indentation into the center. Drop 1 tsp of filling into the indentation. Top with 1/2 tsp of dough. Bake for 12-13 minutes. Optional: sprinkle a small amount of sugar onto the tops as soon as the cookies come out of the oven. Allow cookies to rest on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Rhubarb Filled Cookies