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Preheat the oven to 350F. Line baking sheets with parchment paper.
Cream the soft butter with the brown sugar until light and fluffy, scraping down the bowl as necessary.
Beat in the egg and vanilla, and scrape down the bowl again.
Whisk together the flour, baking soda, and salt, to combine and fold into the wet ingredients. When the flour is almost fully incorporated, go ahead and fold in the chopped rhubarb.
I use a 1 ⅞ cookie scoop to scoop up the dough, and then roll it in my hands to make a round ball. Place on your cookie sheet, about 2 inches apart.
Bake for 12-14 minutes (I bake one tray at a time for even baking.) The cookies will be puffy and pale, but should look dry on top.
Immediately after pulling the cookies out of the oven, give the pan a sharp wrap on a hard surface. This will deflate the cookies a bit.
Let cool on the pan a few minutes and then move to a rack.
The cookies are best the day they are made. Store leftovers on the counter, either uncovered or loosely covered with foil. Freeze for longer storage.