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Frosted Rhubarb Cookies Recipe

Frosted Rhubarb Cookies Recipe

"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."
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling YIELD:30 servings


  • 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
  • 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.

Nutritional Facts

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

Reviews for Frosted Rhubarb Cookies

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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."

Reviewed May. 28, 2015

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

Reviewed Jun. 27, 2013


Reviewed May. 21, 2010

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

Reviewed Jun. 13, 2009

"can you use frozen rhubarb for these cookies?"

Reviewed Jun. 13, 2009

"Can you use frozen rhubarb for these cookies?"

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