Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (130g) fresh rhubarb, diced into 1/4 inch pieces
  • 1 tbsp (8g) cornstarch
  • 2 tbsp (25g) granulated sugar
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) milk
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Toss the finely diced rhubarb with cornstarch and granulated sugar in a small bowl. Let this sit for 5 minutes to encapsulate the juices.
  2. Cream together the softened butter and brown sugar until the mixture is light and fluffy.
  3. Beat in the egg and vanilla extract until smooth.
  4. In a separate bowl, whisk the flour, baking soda, and salt, then gradually stir the dry ingredients into the wet mixture.
  5. Gently fold in the prepared rhubarb pieces using a spatula to avoid crushing the fruit.
  6. Scoop rounded tablespoons of dough onto parchment-lined sheets.
  7. Bake at 350°F (175°C) for 10-12 minutes until edges are set and lightly golden, but centers remain slightly soft.
  8. Whisk the powdered sugar, milk, and vanilla in a small bowl until a smooth, pourable glaze forms. Drizzle the icing over the cooled cookies.