Rhubarb cookies
rhubarb teff cookies: a delightful twist on a classic treat
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19 Sept 2025⭐Must-Have Products I Use & Recommend!⭐
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I personally use and love these products in my kitchen. I only recommend what I trust!
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Okay, so, I'm going to be straight with you. I used to think rhubarb was… well, kinda boring. Then my grandma, bless her heart, shared her secret recipe for Rhubarb Teff Cookies. And holy moly, was I wrong! These aren't your average cookies; they're a delightful dance of tangy and sweet, with a texture that's just perfection. It’s one of those recipes that you try once, and suddenly, you're that person always bringing cookies to every gathering. I once took them to a potluck and someone asked if i worked for a bakery! Anyway, you will absolutely adore how simple it is to make them.
What makes these cookies so special? Firstly, the rhubarb brings a refreshing tartness that cuts through the sweetness beautifully. Secondly, the teff flour adds a subtle nutty flavor and a slightly chewy texture that’s just heavenly. Plus, teff is naturally gluten-free, which is a bonus for my gluten-sensitive friends! Now, don't be afraid to experiment a little, too. You can throw in some chopped walnuts, chocolate chips (because why not?), or even a sprinkle of cinnamon. Get creative and make them your own!
I remember the first time I made these cookies. I was so nervous! Messing up a recipe your grandma entrusted you with? High pressure, let me tell you. But, like, these are nearly idiot-proof! So if I can do it, you absolutely can. I almost used baking powder instead of baking soda. Can you imagine? Catastrophe averted! Seriously though, just follow the steps, and you’ll have a batch of warm, delicious cookies in no time. Plus, the smell alone will make your kitchen feel like the coziest place on earth. Ready? Let's get baking! Oh, i also remember how excited my dog, Buster, got when i took them out of the oven... He was so disappointed to learn he couldn't have any!!
Required Equipments
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Measuring Cups and Spoons
- Wire Rack
Rhubarb Teff Cookies: A delightful twist on a classic treat: Frequently Asked Questions
Rhubarb Teff Cookies: A delightful twist on a classic treat
Discover the irresistible flavor of Rhubarb Teff Cookies! These chewy, subtly sweet treats combine the tangy zest of rhubarb with the earthy goodness of teff flour for a uniquely delicious baking experience.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 10 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Alright, first things first! Let's preheat that oven to 375°F (190°C). Grab a baking sheet and line it with parchment paper. This will prevent sticking and make cleanup a breeze! No one wants to scrub cookie residue, am I right?
- Now, in a large bowl, cream together ½ cup (1 stick) of softened butter and ¾ cup of granulated sugar until it's light and fluffy. You can use a hand mixer or a stand mixer for this. If you’re going the old-school route with a wooden spoon, get ready for a little arm workout!
- Beat in one large egg and 1 teaspoon of vanilla extract. Make sure everything is well combined. Pro-tip: use room-temperature eggs for better emulsification. Nobody likes a separated batter!
- In a separate bowl, whisk together 1 cup of teff flour, ½ teaspoon of baking soda, ¼ teaspoon of salt, and ½ teaspoon of ground cinnamon (if you’re using it). Cinnamon is optional, but it adds a nice warm touch.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! Overmixing can lead to tough cookies. We want soft and chewy, not hockey pucks.
- Gently fold in 1 cup of chopped rhubarb. Make sure the rhubarb is evenly distributed throughout the dough. No one wants a cookie that's all rhubarb in one bite!
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. They’ll spread a bit as they bake, so give them some room to breathe.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them, as baking times can vary depending on your oven. No one likes burnt cookies!
- Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they're still warm and delicate.
- Once the cookies are completely cooled (if you can resist eating them all right away!), store them in an airtight container. They’ll stay fresh for up to 3 days... if they last that long!
📝 Notes
- Add 1/2 cup of chopped walnuts or chocolate chips for extra flavor.
- For a tangier cookie, use slightly more rhubarb.
🍎 Nutrition
Calories: 150 kcal
Protein: 2 g
Fat: 7 g
Carbohydrates: 20 g
Fiber: 1 g
Calcium: 20 mg
