Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 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
  • 3/4 cup (110g) fresh rhubarb, finely diced
  • 2 oz (55g) cream cheese, softened
  • 2 tbsp (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 tbsp (15ml) milk

Instructions:

  1. Finely dice the fresh rhubarb into 1/4 inch pieces and pat with a paper towel to remove excess surface moisture.
  2. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until smooth.
  3. Sift together flour, baking soda, and salt. Slowly stir dry ingredients into the wet mixture until no streaks of flour remain.
  4. Gently fold in the diced rhubarb. Scoop rounded tablespoons of dough onto a parchment-lined sheet, spacing 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes until edges are light golden brown.
  5. Whip cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, adding milk if needed for consistency, then glaze the cooled cookies.