Frosted Rhubarb Cookies Recipe

Frosted Rhubarb Cookies Recipe Frosted Rhubarb Cookies Recipe photo by Taste of Home Rating 5

We have two prolific rhubarb plants, so I’m always looking for new ways to use the harvest. The recipe for these soft, delicious cookies, flavored with coconut, was given to me by a friend. —Shauna Schneyder, Idaho Falls, Idaho

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Frosted Rhubarb Cookies Recipe
  • Prep: 30 min. Bake: 10 min./batch + cooling
  • Yield: 48 Servings
30 20 50

Ingredients

  • 1 cup shortening
  • 1-1/2 cups packed brown sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups diced fresh or frozen rhubarb
  • 3/4 cup flaked coconut
  • FROSTING:
  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon butter, softened
  • 1-1/2 cups confectioners' sugar
  • 3 teaspoons vanilla extract

Directions

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut.
  • Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.
  • For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies. Yield: 4 dozen.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 each) equals 126 calories, 6 g fat (2 g saturated fat), 11 mg cholesterol, 68 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Originally published as Frosted Rhubarb Cookies in Taste of Home April/May 2006, p27

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Reviews for Frosted Rhubarb Cookies

Frosted Rhubarb Cookies Recipe

Frosted Rhubarb Cookies

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(1-9) of 9 reviews

Reviewed on Jan. 01, 2013 by jeanemed

Perfect. No frosting needed. Very moist.

Reviewed on May. 14, 2012 by Foreverdixie

Made these delicious cookies with a bit of hesitation - didn't know if they would turn out because I had never tried rhubarb, but they turned out great and tasted so yummy. I recommend cutting the rhubarb small to make more even cookies. Very good; everyone enjoyed these.

Reviewed on Jul. 04, 2010 by parksville

Rhubarb lovers will love these cookies! The rhubarb/coconut combo is terrific. I chose not to frost them, but instead left some plain and some lightly sprinkled with icing sugar. Addictive!

Reviewed on May. 10, 2010 by plumcrazy__Alta

bump

Reviewed on May. 04, 2010 by FACSteacher

WOW! What a great combination with the coconut and rhubarb! Love the little sweet and little sour of the rhubarb and the slightly crunchy texture of the cookie. I didn't even frost them and they tasted great! This is a keeper!

Reviewed on Jan. 07, 2010 by kayvie

Lots of compliments and surprize at what you can do with rhubarb.

Reviewed on Aug. 21, 2009 by jgeiger1

Perfect cookie! Even better when stored in the freezer.

Reviewed on Apr. 14, 2009 by fayecox

If you use frozen Rhubarb, do you thaw it out, or use it frozen. I know alot of recipes tell you to not thaw some fruits?

Reviewed on Oct. 29, 2008 by pinkpoppy

These cookies are amazing!! I was at a Farmers' Market with a friend and I bought rhubarb to make these cookies. She thought I was crazy but soon changed her mind when she tasted them. Her brother also liked them very much, in fact, he ate pretty well a whole batch by himself. If you have a rhubarb plant and don't know what to use it all in, make these cookies. You will not be disappointed!!

 
 

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