Roasted Rhubarb Crumble Cookies – Easy Recipe
Delicious Roasted Rhubarb Crumble Cookies, soft with roasted rhubarb and buttery crumble, a perfect seasonal dessert.
Equipment
- baking sheet
- mixing bowls
- parchment paper
- slotted spoon
Ingredients
Rhubarb Filling
- 3 cups rhubarb, washed and cut into 1-inch cubes
- ¾ cup granulated sugar (for rhubarb)
- 1 teaspoon cornstarch (for rhubarb)
Cookie Dough
- 1 ¼ cups unsalted butter, softened
- 1 teaspoon fine salt
- 1 cup granulated sugar (for dough)
- ½ cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 tablespoon cornstarch (for dough)
- 1 tablespoon baking powder
Crumble Topping
- 3 tablespoons salted butter (for crumble)
- 2 tablespoons granulated sugar (for crumble)
- 2 tablespoons light brown sugar (for crumble)
- ⅓ cup all-purpose flour (for crumble)
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Combine rhubarb, ¾ cup sugar, and 1 teaspoon cornstarch. Let sit for a few minutes.
- Spread rhubarb mixture on the baking sheet and roast for 8–10 minutes until tender. Chill completely in the fridge or freezer.
- Prepare crumble topping by mixing 3 tablespoons butter, 2 tablespoons granulated sugar, 2 tablespoons brown sugar, and ⅓ cup flour until crumbly. Set aside.
- Reduce oven temperature to 375°F (190°C). In a large bowl, cream butter, salt, 1 cup granulated sugar, and ½ cup brown sugar until light and fluffy.
- Add vanilla extract and eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, 1 tablespoon cornstarch, and baking powder. Gradually mix into wet ingredients until dough forms.
- Gently fold in cooled roasted rhubarb using a slotted spoon to avoid excess liquid.
- Scoop about ¼ cup of dough per cookie onto a lined baking sheet, spacing evenly.
- Top each cookie with crumble mixture.
- Bake for 12–14 minutes until edges are lightly golden. Cool slightly before serving.
Notes
Always cool the roasted rhubarb before adding to the dough to prevent melting the butter. Use fresh rhubarb for best texture; frozen rhubarb can make cookies soggy. Do not overmix the dough to keep cookies soft and tender. Bake one tray at a time for even cooking. Store cookies in an airtight container for up to 3 days or refrigerate for longer freshness.
Nutrition
Serving: 1cookieCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 10gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 65mgSodium: 180mgFiber: 1gSugar: 22g
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