Rhubarb-Filled Cookies Recipe

4 8 14
Rhubarb-Filled Cookies Recipe
Rhubarb-Filled Cookies Recipe photo by Taste of Home
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Rhubarb-Filled Cookies Recipe

Read Reviews
4 8 14
Publisher Photo
I won a blue ribbon at our local fair for these tender cookies. They're so pretty with the ruby-red filling peeking through the dough. Try making these special cookies and watch the smiles appear. —Pauline Bondy, Grand Forks, North Dakota
MAKES:
54 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
54 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 4 large 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

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.)
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.
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

Nutritional Facts

1 cookie: 129 calories, 4g fat (2g saturated fat), 23mg cholesterol, 101mg sodium, 22g carbohydrate (13g sugars, 0 fiber), 2g protein.

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  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 4 large 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
  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

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Reviews forRhubarb-Filled Cookies

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MY REVIEW
taras User ID: 1489354 40990
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
newrecipejunkie User ID: 876567 84641
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
Jessica2783 User ID: 5112860 131830
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
voodoowitch User ID: 635464 76949
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
lfalana User ID: 3908738 40989
Reviewed Jun. 25, 2011

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

MY REVIEW
Chef Wannabe User ID: 4546594 40988
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."

MY REVIEW
emeraldosprey User ID: 5087723 102505
Reviewed Apr. 27, 2010

"These were yummy! They weren't too sweet or too tart. They softened up a bit on the second day, but they were still delicious."

MY REVIEW
Catscookies User ID: 4613593 45866
Reviewed Nov. 22, 2009

"very nice! not too sweet and very delicious"

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