Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
Chop rhubarb, toss with flour and sugar, and set aside.
In a large bowl, combine dry ingredients. Next, add in diced butter and use a pastry blender (or your hands) to cut in butter until it resembles fine crumbs. Fold in yogurt and vanilla with crumb mixture until it forms a sticky dough, adding more yogurt if necessary. Finally, fold in rhubarb until evenly distributed.
Use a medium ice cream scoop to form dough into even balls and arrange 12 cookies on the baking sheet. Bake for 15-18 min until lightly golden. Working in batches until all cookies have been baked.
Let cool on a cooling rack. When cookies are cool, combine powdered sugar and heavy cream to form a glaze and drizzle over cookies.
Recipe by at https://www.adventuregathereat.com/rhubarb-shortcake-cookies-2/