Ingredients:

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

Directions:

1. Pre-heat your oven to 350F. Chop the rhubarb into small pieces.

2. Add extra ½ tbsp. of sugar, the lemon zest, and lemon juice to the chopped rhubarb, mix well and allow to sit.

3. Cream butter and sugars, add the egg, mix well. Fold in flour, baking powder, and corn starch Stir together with rhubarb mixture.

4. Place tablespoons (or bigger!) of dough on well-greased trays and cook for 10-15 minutes. These cookies will not brown, they stay very blonde. When you see them starting to go slightly brown around the edges, take them out, or they will be crumbly not soft and chewy.

Bon Appetit!