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

Rhubarb-Filled Cookies Recipe

Publisher Photo
I won a blue ribbon at our local fair for these tender cookies. They're so pretty with the filling peeking through the dough. When not just any cookie will do, try making these and watch the smiles appear.
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES:27 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES: 27 servings

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 4 eggs
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • FILLING:
  • 3-1/2 cups chopped fresh or frozen rhubarb, thawed
  • 1-1/2 cups sugar
  • 6 tablespoons water, divided
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well (dough will be sticky).
  2. For filling, combine the rhubarb, sugar and 2 tablespoons water in a large saucepan. bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened, stirring frequently. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla.
  3. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie; fill with a rounded teaspoon of filling. Top with 1/2 teaspoon of dough, allowing some filling to show. Bake at 375° for 8-10 minutes or until lightly browned. Yield: about 4-1/2 dozen.
Editor's Note: Any leftover rhubarb filling may be stored, covered, in the refrigerator and used as a spread on toast or a topping for ice cream.
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 Rhubarb-Filled Cookies in Country Woman March/April 2002, p29

Reviews for Rhubarb-Filled Cookies

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Jun. 20, 2014

"Yummy! I used unsalted butter instead of margarine , and added a bit of red food coloring and a drop of almond flavoring. I also chopped the fresh rhubarb fine in a processor."

MY REVIEW
Reviewed Jul. 12, 2013

"These cookies are sooo good! I agree that they are a little time-consuming to make. It's difficult to make the indentation for the filling because the dough is on the sticky side and also there was filling left. I made half a recipe of cookies but I don't think you would have enough filling if you tried to make a half recipe of filling with a whole recipe of dough. So just enjoy the extra on toast or biscuits as it has the consistency of jam."

MY REVIEW
Reviewed Jun. 17, 2013

"I would cut the filling by half- there was a LOT left over. These are also quite time-consuming to make, but tasty"

MY REVIEW
Reviewed May. 26, 2013

"These were good but rather time consuming to make. I added a little red food coloring to my filling."

MY REVIEW
Reviewed Jun. 25, 2011

"Made these for my grandson to sell for a boy scout bake sale. Everyone said they were GREAT !"

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