Ingredients:

  • 1/2 cup (115g) unsalted butter, room temperature
  • 1/4 cup (50g) vegetable shortening
  • 3/4 cup (150g) packed brown sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (120g) fresh rhubarb, finely diced
  • 1 1/2 tsp (6g) granulated sugar
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) milk or heavy cream
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. In a small bowl, combine the finely diced rhubarb with 1 1/2 teaspoons of granulated sugar. Stir gently and let it sit for 10 minutes to draw out excess moisture.
  2. Cream together the room-temperature butter and shortening with the brown sugar until the mixture is pale and fluffy.
  3. Beat in the egg and 1 teaspoon of vanilla extract until fully incorporated and smooth.
  4. In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add the dry mixture to the wet ingredients.
  5. Gently fold the sugar-coated rhubarb pieces into the dough.
  6. Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
  7. Bake at 375ºF (190ºC) for 10–12 minutes, or until the edges are a light mahogany-colored gold.
  8. Whisk together powdered sugar, milk (or heavy cream), and 1/2 teaspoon of vanilla extract until a smooth, pourable consistency is reached.
  9. Drizzle the icing over the completely cooled cookies.