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Preheat your oven to 350°F (175°C).
Prepare your rhubarb. Dice 8 ounces of fresh rhubarb and set it aside.
In a large mixing bowl, combine 1 cup of softened unsalted butter with ½ cup of powdered sugar. Cream until light and fluffy.
Add 1 teaspoon of vanilla extract, followed by 2 cups of all-purpose flour and ¼ teaspoon of salt. Mix until a soft dough forms.
Gently fold in the diced rhubarb.
Scoop tablespoon-sized portions and roll them into balls. Place on a parchment-lined baking sheet.
Bake for about 25 minutes, or until the edges turn a light golden color.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.