Ingredients:

  • 1.5 cups (200g) fresh rhubarb, diced into 1/4 inch pieces
  • 1 tbsp (8g) cornstarch
  • 2 tbsp (25g) granulated sugar
  • 0.5 cup (115g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2.25 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt

Instructions:

  1. Toss the diced rhubarb with cornstarch and granulated sugar in a small bowl. Let it sit for 5 minutes to allow the cornstarch to absorb excess juices.
  2. Beat the softened butter and brown sugar on medium-high speed until the mixture is light, fluffy, and pale gold. Mix in the egg and vanilla extract until smooth.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the creamed butter on low speed, mixing just until the flour disappears.
  4. Gently fold in the prepared rhubarb pieces using a spatula.
  5. Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
  6. Bake at 350°F (175°C) for 10–12 minutes or until the edges are set and the centers look slightly underbaked.