My friend, Jill, offered me some rhubarb. I had NO experience cooking with these tangy, fibrous stalks with poisonous leaves. Still, my mind when right to, “rhubarb cookies.”
Here is what I came up with. Because of the sour cream, they very soft, even hard to pick up. The rhubarb cooked up well and was, indeed, a tangy, interesting addition to the tender cookies.
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
¾ cup sugar
¾ cup sour cream
½ teaspoon vanilla extract
2 cups rhubarb, diced
1. Heat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. In medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In large bowl, beat butter and sugar with an electric mixer until light and fluffy.
4. Beat in egg.
5. Beat in sour cream and vanilla until well-combined.
6. Add 1/3 of the flour mixture and beat until combined.
7. Add another 1/3 of the flour mixture beat until combined
8. Add remainder of lower and beat until combined.
9. Stir in rhubarb.
10. Drop 2 tablespoon balls of batter onto prepared baking sheets, spacing them about 2 inches apart.
11. Bake 10 to 12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little color. Let cool slightly, then remove to a rack to cool completely.