Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 1/2 cups (225g) fresh rhubarb, finely diced
  • 2 tbsp (30g) granulated sugar
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (30g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Place the diced rhubarb and 2 tbsp of sugar in a small saucepan over medium heat. Sauté for 3–5 minutes until the rhubarb has softened and the liquid has mostly evaporated. Remove from heat and let cool completely.
  2. Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk the flour, baking soda, and salt, then slowly incorporate the dry ingredients into the wet until just combined.
  4. Gently fold the cooled, reduced rhubarb into the batter using a spatula.
  5. Scoop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart.
  6. Bake at 350°F (175°C) for 10–12 minutes until edges are set and lightly golden. Transfer to a wire rack and cool completely.
  7. Beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, whipping until the frosting is velvety. Add heavy cream if needed for consistency.
  8. Frost the cooled cookies using a piping bag or offset spatula.