Ingredients
Scale
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup diced fresh rhubarb
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter and brown sugar until smooth and fluffy.
- Beat in egg and vanilla until combined.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in rhubarb gently.
- Drop rounded tablespoons of dough onto parchment-lined baking sheet, leaving 2 inches between each.
- Bake 10–12 minutes until edges are lightly golden and centers are set.
- Cool 5 minutes on baking sheet before transferring to wire rack.
Notes
- Can add a vanilla or lemon glaze on top after cooling for extra flavor.
- Optional: Mix in chopped nuts, white chocolate, or ginger for variations.
- To make vegan, use plant-based butter and a flax egg.
- Store in airtight container at room temperature up to 5 days; freeze in single layer for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian