Lemon and Rhubarb Cookies

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¾ cup softened butter

½ cup of brown sugar

½ cup of sugar

1 egg

2 cups flour

2 tsp baking powder

2 tsp corn starch

1 cup of rhubarb chopped

the zest of two medium lemons

2 tbs. lemon juice

½ tbsp. sugar extra


1. Pre-heat your oven to 350F.

2. Chop the rhubarb into small pieces

3. Add extra ½ tbsp. of sugar, the lemon zest, and lemon juice to the chopped rhubarb, mix well and allow to sit. Cream butter and sugars, add the egg, and mix well.

4. Fold in flour, baking powder, and corn starch

5. Stir together with rhubarb mixture.

6. Place tablespoons (or bigger!) of dough on well-greased trays and cook for 10-15 minutes.

Bon Appetit!

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