Frosted Rhubarb Cookies Recipe

4.5 5 10
Frosted Rhubarb Cookies Recipe
Frosted Rhubarb Cookies Recipe photo by Taste of Home
Publisher Photo

Frosted Rhubarb Cookies Recipe

Read Reviews
4.5 5 10
Publisher Photo
"Since these cookies freeze well, I make a lot of them during rhubarb season," says field editor Ann Marie Moch of Kintyre, North Dakota. "They are best when you use young tender stalks."
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling

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 rhubarb
  • 3/4 cup flaked coconut
  • CREAM CHEESE FROSTING:
  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon butter, softened
  • 3 teaspoons vanilla extract
  • 1-1/2 cups confectioners' sugar

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.
Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
In a large bowl, beat the cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator. Yield: about 5 dozen.
Originally published as Frosted Rhubarb Cookies in Taste of Home April/May 2004, p11

Nutritional Facts

2 each: 201 calories, 9g fat (3g saturated fat), 18mg cholesterol, 109mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 2g protein.

  • 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 rhubarb
  • 3/4 cup flaked coconut
  • CREAM CHEESE FROSTING:
  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon butter, softened
  • 3 teaspoons vanilla extract
  • 1-1/2 cups confectioners' sugar
  1. 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.
  2. Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
  3. In a large bowl, beat the cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator. Yield: about 5 dozen.
Originally published as Frosted Rhubarb Cookies in Taste of Home April/May 2004, p11

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rosie77 User ID: 6667575 250435
Reviewed Jul. 14, 2016

"These cookies were not what I expected- the cookies came out flat like pancakes and the frosting had too much vanilla. The flavor profiles didn't come together like I had expected. Overall a disappointing recipe"

MY REVIEW
cariboocook User ID: 8196226 243665
Reviewed Feb. 11, 2016

"These are excellent cookies and moist. I have made these a few times during the summer but would like to know if anyone has used frozen rhubarb in these. If so how much did you use to keep the nice flavor? I would like to make these all year long."

MY REVIEW
besidethesea User ID: 6799048 227067
Reviewed May. 28, 2015

"ther good but u dont taste much of the rhubarb...."

MY REVIEW
bevmack User ID: 1109438 205925
Reviewed Jun. 27, 2013

"Awesome!"

MY REVIEW
abbysue User ID: 4186587 78467
Reviewed May. 21, 2010

"I make this every spring/summer and there are never any left!"

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