There’s something sacred about baking with heirloom recipes. Every time I make Grandma’s Rhubarb Pie Cookies, I’m transported back to a sunny kitchen with lace curtains and the hum of an old radio playing in the background. It’s not just about the ingredients—it’s the love baked into every golden, jam-filled bite.
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When I started Simply GF Recipes, it was born from a simple mission: to feed people the way my grandmother fed me—with intention, joy, and nourishment. These cookies are more than dessert—they’re a slice of history, perfect for those who believe food connects us to our roots. Whether you grew up picking rhubarb in a backyard garden or you’ve never tasted it before, Grandma’s Rhubarb Pie Cookies promise to bring you that warm, fuzzy feeling only true comfort food can.
Why You’ll Love Grandma’s Rhubarb Pie Cookies
These little hand pies combine everything we love about traditional baking—flaky, buttery crust, a tangy-sweet filling, and the magic of shared family memories. They’re also perfectly portioned, easy to share, and beautiful enough for a rustic spring brunch or afternoon tea.
And yes, there’s a secret: the crust. My nonna used to whisper that the key was cold, cubed butter and a soft dusting of powdered sugar for a melt-in-your-mouth texture. One bite, and you’ll understand the magic.
Ingredients for Grandma’s Rhubarb Pie Cookies
- 2 cups all-purpose flour (or gluten-free blend, if desired)
- 1/2 cup powdered sugar
- 1 cup cold butter, cubed
- 3/4 cup rhubarb jam (homemade or store-bought)
- 1 egg, beaten (for egg wash)
How to Make Grandma’s Rhubarb Pie Cookies
Prep time: 20 minutes
Cook time: 15 minutes
Servings: Makes about 16 cookies
Step 1: Make the Dough
In a food processor or mixing bowl, combine flour and powdered sugar. Add cold, cubed butter and pulse (or cut with a pastry cutter) until the mixture resembles coarse crumbs. The secret here is keeping that butter cold—just like Nonna taught me.
Form the dough into a ball, wrap in parchment, and refrigerate for 20 minutes.
Step 2: Roll & Cut
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about 1/4 inch thick. Cut circles using a cookie cutter or the rim of a glass (about 2.5–3 inches).
Step 3: Fill & Seal
Spoon about a teaspoon of rhubarb jam into the center of half the dough circles. Top with the remaining dough rounds and press the edges to seal with a fork. Crimping not only keeps the jam tucked in, but gives that homey, rustic finish we adore.
Step 4: Bake to Golden Perfection
Place cookies on a parchment-lined baking sheet. Brush each with a bit of egg wash for that golden finish. Bake for 12–15 minutes until the tops are lightly golden and the edges just begin to brown.
Cool on a rack and enjoy warm—or store in an airtight container.
Serving Tips & Add-Ons
- Sprinkle with a touch of raw sugar before baking for extra sparkle.
- Try pairing these cookies with a warm mug of tea and a shot of my energy wellness shot recipe—a great way to balance sweetness with a boost of health.
- Drizzle with a thin powdered sugar glaze for special occasions.
The Heart Behind the Recipe
I think we all have foods that bring us back to someone we love. For me, it’s these Grandma’s Rhubarb Pie Cookies. My grandmother believed food had a soul, and that sharing her table was her way of loving us. I can still hear her laugh as she’d sneak an extra cookie into my hand, saying, “Don’t tell your grandfather.”
That spirit is what I try to recreate here—recipes that honor the past, nourish the body, and soothe the soul. If you’re looking for that kind of kitchen magic, these cookies are it.
Why This Recipe Fits Your Lifestyle
This recipe is naturally adaptable for gluten-free diets and perfect for seasonal rhubarb jam or leftovers from your spring harvest. It’s also freezer-friendly, meaning you can bake ahead and always have a taste of Grandma waiting.
Just like with my popular energy wellness shot recipe, I aim to balance indulgence with intention—treats that taste good and feel good too.
Let’s Make Memories
I’d love to see your versions of this family favorite! Whether you stick to the original or add a modern twist (maybe a chia rhubarb jam?), share your baking stories with me on Instagram or in the comments. There’s nothing sweeter than knowing these cookies are bringing warmth to kitchens everywhere.
For pie lovers, click here to discover the coziest cookie version of your favorite slice!
FAQs
Is it okay to leave rhubarb pie out overnight?
It’s best not to. Rhubarb pie contains fruit and often eggs in the crust or filling, so it should be stored in the refrigerator after it cools—especially if it’s warm or humid. If left out overnight, it may spoil or become soggy.
How do you keep rhubarb pie from getting soggy?
To avoid a soggy pie, make sure your rhubarb jam or filling is thickened properly before baking. Also, baking the cookies until golden ensures the crust sets firmly. For traditional pies, pre-baking the crust (blind baking) and using a little cornstarch or flour in the filling helps absorb excess moisture.
Is it better to freeze rhubarb pie baked or unbaked?
For these cookies or small hand pies, freezing before baking is best. Lay them flat on a tray to freeze, then store in a bag. Bake directly from frozen with a few extra minutes. This method keeps the crust crisp. Either method can work for full-size pies, but freezing unbaked pies helps preserve the texture.
Do you have to cook rhubarb before putting it in a pie?
If you’re using fresh rhubarb, cooking it down slightly with sugar to reduce moisture and soften the fibers is a good idea. But if you’re using rhubarb jam, like in these cookies, it’s already cooked and ready to use—no extra prep needed.
Rhubarb Pie Cookies
Equipment
- Mixing bowl or food processor
- Rolling Pin
- Cookie cutter or glass
- Fork (for sealing)
- Pastry brush
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 2 cups flour
- ½ cup powdered sugar
- 1 cup butter cold and cubed
- ¾ cup rhubarb jam
- 1 egg for egg wash
Instructions
- In a bowl or food processor, combine flour and powdered sugar.
- Add cubed cold butter and mix until crumbly.
- Form into a dough ball, wrap, and chill for 20 minutes.
- Preheat oven to 350°F (175°C).
- Roll out dough and cut into circles.
- Spoon jam onto half of the rounds.
- Top with another dough circle and seal edges with a fork.
- Brush with egg wash.
- Bake for 12–15 minutes until golden.
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