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

Rhubarb-Filled Cookies Recipe

Read Reviews (8)
3.92 8
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 King Arthur Unbleached 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(8)

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
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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 !

MY REVIEW
Reviewed Jun. 21, 2011

I made these cookies last night beacuse I had some leftover rhubarb. I followed the recipe, except for the size which I doubled. The baking time had to be adjusted another 5 minutes (13 to 15 minutes) or until lightly browned.

The result is a largish cookie that has wonderful rhubarb taste and is not too sweet.

If you want chewy cookies, remove from the oven just as they start to turn golden.

For a more curnchy cookie, leave them in the oven until a medium brown, but watch them carefully.

One thing though, the recipe makes a lot of rhubarb sauce. This is OK because I used it this morning on toast and pancakes (wonderful there too).

Thank you for a cookie recipe that has already become a family favorite overnight.

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