¾ cup unsalted butter, softened

1 cup packed brown sugar

1 egg

½ teaspoon vanilla

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon salt

1 ½ cups chopped fresh rhubarb

1 ½ cups regular rolled oats


1 cup powdered sugar

2 tablespoons milk or lemon juice

1 liquid red food coloring (optional)


  1. Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
  2. In a large bowl beat butter, brown sugar, egg, and vanilla until smooth.
  3. In a medium bowl combine flour, soda, cinnamon, and salt. Add rhubarb; toss to combine. Stir flour mixture and oats into butter mixture.
  4. Drop ¼- cup mounds of dough 3 inches apart on prepared cookie sheets; press lightly with fingers
  5. Bake 15 to 18 minutes (rotate pan from front to back after 10 minutes) or until edges brown. Let cool on cookie sheet for 5 minutes. Transfer to a wire rack to cool. Repeat with remaining dough.

In a small bowl combine powdered sugar and milk; stir until smooth. If desired, add food coloring for a faint pink color. Spread icing on cooled cookies.