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Rhubarb Cookies Recipe
Rhubarb Cookies Recipe photo by Taste of Home
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Rhubarb Cookies Recipe

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4.5 12 9
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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
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:48 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
MAKES: 48 servings

Ingredients

  • 1 cup shortening
  • 1-1/2 cups packed brown sugar
  • 2 large 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:
  • 3 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 1-1/2 cups confectioners' sugar
  • 3 teaspoons vanilla extract

Nutritional Facts

1 each: 126 calories, 6g fat (2g saturated fat), 11mg cholesterol, 68mg sodium, 17g carbohydrate (11g sugars, trace fiber), 1g protein

Directions

  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 and mix well. Fold in rhubarb and coconut.
  2. 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.
  3. 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.
Originally published as Frosted Rhubarb Cookies in Taste of Home April/May 2006, p27


Reviews for Rhubarb Cookies

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Auntieninny
Reviewed Jul. 14, 2014

"I made these cookies and they are so moist. But the one thing extra I did for a little more flavor was to sprinkle a little cinnamon sugar on top before I baked them. I did not frost them at all with the cinnamon sugar used instead."

MY REVIEW
MidMoBaker
Reviewed Sep. 22, 2013

"Followed the recipe exactly. I expected more from this well-rated recipe. I ended up with dry, tasteless "cookies". If I try this again, I would reduce the amount of flour first. The flavor of the fresh rhubarb and coconut was just not there. Threw the whole batch out."

MY REVIEW
Jessica2783
Reviewed Jun. 17, 2013

"These are VERY good. not great for a hot day though because the icing melts, difficult to pack and bring with you"

MY REVIEW
jeanemed
Reviewed Jan. 1, 2013 Edited Jun. 8, 2015

"Perfect. I added a half cup chopped walnuts--personal preference. No frosting needed. Very moist."

MY REVIEW
Foreverdixie
Reviewed May. 14, 2012

"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."

MY REVIEW
parksville
Reviewed Jul. 4, 2010

"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!"

MY REVIEW
plumcrazy__Alta
Reviewed May. 10, 2010

"bump"

MY REVIEW
FACSteacher
Reviewed May. 4, 2010

"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!"

MY REVIEW
kayvie
Reviewed Jan. 7, 2010

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

MY REVIEW
jgeiger1
Reviewed Aug. 21, 2009

"Perfect cookie! Even better when stored in the freezer."

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