Description
Delightful cookies featuring a unique blend of sweet and tart flavors with fresh rhubarb, perfect for bakers of all skill levels.
Ingredients
Scale
- 1 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh rhubarb, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the brown sugar and butter until smooth.
- Beat in the egg and vanilla extract.
- Whisk together the flour, baking soda, and salt in another bowl.
- Gradually blend the dry ingredients into the wet mixture.
- Fold in the chopped rhubarb.
- Drop spoonfuls of the dough onto a baking sheet.
- Bake for 10-12 minutes or until the edges are golden.
- Allow to cool before serving.
Notes
Serve warm with a glass of milk or tea. Can be stored at room temperature for up to a week or frozen for three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg