Total TimePrep: 30 min. Bake: 10 min./batch + cooling
- 1 cup shortening
- 1-1/2 cups packed brown sugar
- 2 large Nellie’s Free Range 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 sweetened shredded coconut
- 3 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1-1/2 cups confectioners' sugar
- 3 teaspoons vanilla extract
- 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.
- 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.
- For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.
Editor's NoteIf using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts1 each: 126 calories, 6g fat (2g saturated fat), 11mg cholesterol, 68mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein.
Jun 7, 2018
I have to admit, I was pretty skeptical on the concept of a rhubarb cookie. I lean towards a crunchy or chewy cookie. However, the little chunks of rhubarb in these cake-like delights with a generous swirl of the frosting were to DIE FOR! Give these a chance. They'll surprise you!
May 25, 2018
I made these yesterday (i did read all the comments first). while i was mixing i thought it may be too much flour, but trusted the recipe and kept going. it was a bit thick to stir but i remembered that rhubarb gets really watery when cooked so i added nothing extra. They are SOOOO yummy and moist!! unfrosted! I will definitely make these again this summer
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.
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.
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
Jan 1, 2013
Perfect. I added a half cup chopped walnuts--personal preference. No frosting needed. Very moist.
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.
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!
May 10, 2010
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!
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