Description
Roasted Rhubarb crumble cookies are soft, buttery cookies filled with tangy roasted rhubarb and topped with a crisp oat crumble. This easy seasonal dessert balances sweet and tart flavors with a rich, bakery-style texture.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1/2 cup granulated sugar (for rhubarb)
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup rolled oats
- 1/3 cup all-purpose flour (for crumble)
- 1/4 cup brown sugar (for crumble)
- 1/4 cup cold butter (for crumble)
Instructions
- Preheat oven to 375°F (190°C). Toss chopped rhubarb with sugar and lemon juice, spread on a baking tray, and roast for 15–20 minutes until soft. Let cool.
- Reduce oven temperature to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk flour, baking powder, salt, and cinnamon, then gradually mix into the wet ingredients to form a soft dough.
- Prepare crumble topping by combining oats, flour, brown sugar, and cold butter, mixing until crumbly.
- Scoop dough onto baking sheet and create a small indentation in each cookie.
- Fill each indentation with roasted rhubarb mixture.
- Top with crumble mixture, gently pressing it down.
- Bake for 12–15 minutes until edges are golden and topping is crisp.
- Cool on the baking sheet briefly before transferring to a wire rack to cool completely.
Notes
- Roasting rhubarb enhances flavor and prevents soggy cookies.
- Chill dough for 20–30 minutes for better shape retention.
- Do not overfill cookies to avoid spreading.
- Store in an airtight container for up to 3 days or refrigerate for longer freshness.
- Frozen rhubarb can be used if thawed and drained properly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg