Ingredients
Method
Preheat oven to 350°F and line two baking sheets with parchment paper.
Beat butter and brown sugar together until light and fluffy, about 3 minutes.
Mix in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Fold in the chopped rhubarb until evenly distributed.
Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes or until the edges are lightly golden and the centers are just set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for up to 4 days. Frozen rhubarb can be used if thawed and drained well. Avoid overbaking for the softest texture. The dough can be refrigerated for up to 24 hours before baking.