Delicious Raspberry and Rhubarb cookies made with homegrown Rhubarb and Raspberries from my allotment.
![Rhubarb and Raspberry Cookies](https://ohhomelygirl.com/wp-content/uploads/2023/06/PXL_20220923_104652731.PORTRAIT3-1204x1536-1-803x1024.jpg)
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Prepped baked and served all within 20 minutes. I call them hybrid cookies. These Raspberry and Rhubarb cookies are part cake, part cookie. They have a gorgeous cakey texture, no crunch, your teeth just sink right in. A perfect last minute cake for unexpected guests, or a quick bake for impatient hungry children!
![Rhubarb and Raspberry Cookies](https://ohhomelygirl.com/wp-content/uploads/2023/06/PXL_20220923_103635819.TS_exported_333-899x1024.jpg)
How to make Rhubarb and Raspberry Cakey Cookies
(As always the full detailed recipe and video can be found at the end of the post on the recipe card)
Ingredients
- Softened butter
- Brown sugar
- Granulated sugar
- Egg
- Self raising flour
- Plain flour
- Chopped Rhubarb
- Chopped Raspberries
- Lemon juice
Instructions
- Preheat the oven to 180°c
- Cream the butter and sugars, add the egg and mix
- Add the lemon juice.
- Fold in the self raising flour and tbsp of plain flour. Mix well.
- Stir in the Rhubarb & Raspberries. You should now have a firm sticky dough.
- Divide into 24 small balls of dough. Place on a lined baking tray. Pop in the oven for 10-15 minutes or when the edges begin to brown. These cookies will mainly remain a blonde colour, and unlike other dense type cookies will have a Cakey, fluffy texture.
How to Store
Store for up to 5 days in an airtight container at room temperature. These cookies can be frozen too, simply wrap in clink film, pop in a freezer bag and freeze for up to 3 months, thaw at room temperature.
Want to make ahead of time?
No problem! For fuss free baking – make the dough, roll into balls and freeze. On the day you intend to bake, take them out of the freezer, allow them to thaw a little while the oven preheats and bake
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Rhubarb and Raspberry Cakey Cookies
Ingredients
- 185 g softened butter
- 100 g brown sugar
- 100 g granulated sugar
- 1 egg
- 240 g self raising flour
- 1 tbsp plain flour
- 1 handful chopped Rhubarb
- 1 handful chopped Raspberries
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 180°c
- Cream the butter and sugars, add the egg and mix
- Add the lemon juice.
- Fold in the self raising flour and tbsp of plain flour. Mix well.
- Stir in the Rhubarb & Raspberries. You should now have a firm sticky dough.
- Divide into 24 small balls of dough. Place on a lined baking tray. Pop in the oven for 10-15 minutes or when the edges begin to brown. These cookies will mainly remain a blonde colour, and unlike other dense type cookies will have a Cakey, fluffy texture.