Ingredients:

  • 1 cup (150g) fresh rhubarb, finely diced
  • 1 tbsp (12g) granulated sugar
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (5g) ground cinnamon

Instructions:

  1. Toss the diced rhubarb with 1 tablespoon of sugar in a small bowl. Let it sit for 5–10 minutes to draw out excess moisture. Drain the liquid or pat the rhubarb dry with a paper towel.
  2. Cream together the softened butter and brown sugar until light and fluffy (about 2 minutes). Beat in the egg and vanilla extract until fully incorporated.
  3. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
  4. Gently fold in the prepped rhubarb pieces by hand.
  5. Scoop the dough into 2-tablespoon balls. Roll each ball in the cinnamon-sugar mixture until heavily coated.
  6. Place cookies on a lined baking sheet and bake at 350°F (175°C) for 12–14 minutes, or until edges are deep mahogany and centers are set.