Rhubarb is at its best in the spring, and a nice way to use it is the following Lemon Rhubarb Cookies. They are soft with a light crumb, and the tart lemon and rhubarb make them taste like springtime. They aren’t overly sweet, which is a nice change from some of the popular cookies out there. These cookies are fairly quick and easy to make, and keep well for at least a week. They make a great snack with a glass of milk or with coffee or tea, or they can be served alongside pudding or ice cream.


About 8 Dozen

Rhubarb Mixture:
3 to 4 cups rhubarb, cut into 1/4" dice
1 tablespoon sugar
1/4 cup lemon juice
Zest of 2-3 lemons

Dough:
1 3/4 cups butter
1 cup brown sugar
1/2 cup granulated sugar
2 eggs

2 cups self-rising flour
2 teaspoons cornstarch

1. Preheat oven to 350°.
2. Mix the rhubarb, 1 tablespoon sugar, lemon juice, and lemon zest in a small bowl; let sit while mixing the dough.
3. Dough: Cream the butter and brown and granulated sugars until very light; beat in the eggs.
4. Measure the flour and cornstarch into a fine strainer and shake over the butter mixture.
5. With the mixer on low speed, combine the ingredients.
6. Stir in the rhubarb mixture.
7. Using a tablespoon-size scoop, scoop balls of dough onto parchment-lined baking sheets.
8. Bake 12-15 minutes, or until just barely starting to brown around the edges and on the bottoms.
9. Remove from the oven and transfer to racks to cool.
10. Store in an airtight container for up to a week.

Amount Per Serving
Calories 52 Calories from Fat 31
Percent Total Calories From: Fat 60% Protein 4% Carb. 36%

Nutrient Amount per Cookie
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 13 mg
Sodium 36 mg
Total Carbohydrate 5 g
Dietary Fiber 0 g
Sugars 0 g
Protein 0 g

Vitamin A 3% Vitamin C 1% Calcium 0% Iron 1%