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Rhubarb Cookies

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
    4 dozen

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 sweetened shredded coconut
  • FROSTING:
  • 3 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 1-1/2 cups confectioners' sugar
  • 3 teaspoons vanilla extract

Directions

  • 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.
Nutrition Facts
1 each: 126 calories, 6g fat (2g saturated fat), 11mg cholesterol, 68mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • jeanemed
    Jun 11, 2020

    I made a review earlier, but I want to add to it. To help it be moist, make sure you really cream the butter and sugar together—really best well. Then really beat each egg in before adding the next. I don’t care for the coconut so I generally add 1/2 c walnuts instead. Really good recipe.

  • dbqbetty
    May 14, 2020

    Been making these for a number of years and have not found one person who didn't like them. I was reluctant to try the recipe but I am glad I did give it a try as it's a winner . Have been asked for the recipe numerous times.

  • Maggie
    Jun 9, 2019

    Not a huge fan of rhubarb but I have a batch that I feel I must do something with. Don't care for rhubarb pies so I thought I would try a cookie. Figured I could "gift" them to my neighbor if needed. I just hate these cookies - I am trying to lose weight and if I don't get rid of some of them soon, I am going to eat ALL of them! Soooo Good. Tasted them without the frosting and they were very good, with the frosting - Killer Cookies. Fantastic - I may need to plant more rhubarb

  • shannondobos
    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!

  • Debbie
    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

  • Auntieninny
    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.

  • MidMoBaker
    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.

  • Jessica2783
    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

  • Foreverdixie
    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.

  • parksville
    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!