10 Jun Rhubarb Crumble Cookies
A Tangy Taste of Summer!
Rhubarb Crumble Cookies
There’s something about rhubarb season that feels like the official start of summer in Alaska. Those giant leafy plants seem to thrive in our long summer days, often producing more stalks than we know what to do with. Fortunately, recipes like these Rhubarb Crumble Cookies make putting that harvest to good use incredibly easy—and delicious.
Think of these cookies as a cross between a buttery shortbread cookie and a fruit crumble. A tender, melt-in-your-mouth cookie base is topped with a sweet-tart rhubarb filling and finished with a crumbly topping that bakes to golden perfection. The result is a cookie that tastes like a miniature fruit crisp in every bite.
While rhubarb is the star of the show, it also plays well with others. Strawberries and rhubarb are a classic pairing, but raspberries add wonderful flavor and color as well. The beauty of this recipe is its versatility—blueberries, cherries, peaches, or your favorite fruit filling can all be substituted with delicious results.
Beyond its bright flavor, rhubarb offers some nutritional benefits too. It’s low in calories, contains fiber, and provides vitamin K, which supports bone health. Its signature tartness also means you get plenty of flavor without needing a lot of added ingredients.
Alaskans have long appreciated rhubarb for its reliability in the garden. It thrives in cooler climates, tolerates harsh winters, and often returns year after year with little maintenance. Many Alaska gardens feature rhubarb plants that have been producing stalks for decades, making it one of the state’s most beloved backyard crops.
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- Rhubarb Crumble Cookies
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- Alaska Grown Rhubarb
Ingredients
- 1 1/2 – 2 cups rhubarb or mix of rhubarb and strawberries, raspberries or substitute any fruit you love.
- 2-3 tbsp sugar, this will depend on your ratios of fruits – more rhubarb, more sugar as it’s very tart
- 1 1/4 cup AP flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 8 tbsp/1 stick butter, room temperature
Instructions
- Start by turning whatever fruit you are using into a jammy consistency. Chop into small pieces and place in saucepan on medium high heat. Stir occasionally. Once fruit has softened, add sugar. Cook until a jam like consistency. Different fruits will have different cook times. Set aside to cool.
- Next make crumble mixture – this will be your base and crumble top. In large bowl, combine flour, brown sugar, cinnamon and salt.
- Cut small pieces of butter into flour mixture. Using hands or pastry cutter, break butter pieces up until they are pea size or smaller. I like to use my hands and really work the butter into the flour mixture.
- Coat a muffin tin generously with non-stick cooking spray.
- Add approximately 1/4 cup of the crumble mix (this should fill about 9 cupcake molds).
- Using your hands, press the crumble mixture well into the cupcake mold. Make sure you have a tablespoon size nest and the crumble comes up the sides a bit. The reason for this is that the fruit filling can become quite sticky when it bakes, so we are trying to prevent it from touching the metal pan and sticking.
- Spoon in approximately 1 tablespoon of your fruit filling, careful to stay in the crumble next.
- Top the fruit filling with the rest of the crumble. Gently squeezing the crumble mixture before you drop it in will give you great little buttery nooks and crannies on top.
- Bake at 350F for 14-16 minutes, until golden brown on top.
- Remove from oven and let cool for 5 minutes.
- Use a small sharp knife to gently work around the sides of all the cookies, but do not remove yet – this is just to help from sticking when you remove.
- Let cook for an additional 30 minutes, then remove from pan.
Whether you’re harvesting rhubarb from your own garden or picking up a bundle at the farmers market, these Rhubarb Crumble Cookies are the perfect way to celebrate one of Alaska’s favorite summer ingredients. Sweet, tart, buttery, and bursting with flavor, they’re a treat that’s hard to stop at just one.
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