The Yummiest Rhubarb-Cookies

Can you imagine rhubarb-cookies with great taste combinations like cranberries or chocolate, or even iced with cream cheese?

Well, here they are for you to try. Make them at anytime, or incorporate some recipes into your holiday baking recipes too.

Remember, if you are using chopped frozen rhubarb, be sure to drain the juices very well.

Enjoy!




RHUBARB AND CREAM CHEESE

1 cup shortening

1 tsp. baking soda

1/2 tsp. salt

2 eggs

1 1/2 cups packed brown sugar

3 cups all purpose flour

1 1/2 cups diced rhubarb

1/2 cup coconut

Cream brown sugar and shortening. Add the eggs, flour, baking soda and salt. Stir in the rhubarb and coconut. Drop by spoonfuls onto greased sheets.

Bake 350F for 15 minutes (or lightly browned)

CREAM CHEESE ICING

Softened 3 ounce pkg. cream cheese

1 tblsp. softened butter

3 tsp. vanilla

1 1/2 cups icing sugar

Mix well and spread over cooled cookies.

These cookies freeze very well.

1/2 cup white sugar

1 tsp. vanilla

1 1/2 cups flour

1 tsp. baking soda

1/2 tsp. salt

2 eggs

1 1/2 cups flour

1/2 tsp. cinnamon

2 1/2 cups oats

1 1/2 cups frozen rhubarb

1 cup dried cranberries

1 cup white chocolate chips

Combine all ingredients, creaming butter and sugars first. Gradually add in the dry ingredients.

Drop by tablespoons onto parchment lined sheets.

Bake 350F for 12 minutes. Let Cool.

Drizzle cookies with 4 squares of melted white chocolate.

Store in sealed container. (Makes 5 dozen)

Need a few tips for cutting out your cookies? Take a look at this helpful video.



Try this great combination of shortbread and Rhubarb Compote. A real treat at Christmas! These cookies are a bit crumbly in texture.

SHORTBREAD AND COMPOTE

6 tblsp. butter
1 1/2 tsp. baking powder
pinch salt
1 1/3 cups all purpose flour

Gently mix the above ingredients until well combined.

With an electric mixer, combine 1/4 cup white sugar with 2 egg yolks. Mix well until doubled and add to the flour mixture.

Form into a ball and wrap in saran. Refrigerate until well chilled for 3 hours.

Roll the chilled dough to one 1/2 inch in thickness.

Using cookie cutters, cut out shapes and place on a cookie sheet covered in parchment paper.

Bake in a preheated 350F degree oven.

Bake for 20 minutes. Let sit for a few minutes before placing on a grid to continue cooling.

Serve cookies with rhubarb compote spooned over top or dip your cookies!

See Rhubarb Compote Recipe

1 1/4 cups brown sugar

1/3 cup butter

1 egg

2 1/4 cups flour

1 tsp. vanilla

1/2 tsp. cinnamon

1/2 tsp. cloves

1 1/2 cups finely chopped rhubarb

1/2 cup milk

pinch salt

2 tsp. baking powder

1 tsp. orange zest

Cream the butter, sugar, egg, and vanilla. Add dry ingredients, and add the milk slowly. Mix well.

Drop by spoonfuls onto a greased cookie sheet or parchment paper.

Bake at 350 for 20 minutes until golden.

Mix in a bowl, icing sugar and orange juice. Drizzle cookies.

1 egg

4 tblsp. milk

1/2 cup shortening

1 tsp. vanilla

1 tsp. baking soda

3/4 cup dark raisins

1 1/3 cup brown sugar

1/2 tsp. salt

1 cup diced rhubarb

1 tsp. nutmeg

2 1/4 cups all purpose flour

Blend the shortening and sugar first. Add the egg and dry ingredients. Add the milk gradually. Add the remaining ingredients. Place small spoonfuls onto a greased cookie sheet, or on parchment paper. Bake at 350F for 15 minutes. Makes approximately 4 dozen cookies.

1/2 cup butter

1 1/3 cup white sugar

1 tsp. salt

2 eggs

2 tsp. baking powder

1 tsp. vanilla extract

1 cup raisins

1/2 cup apple juice

2 1/3 cup all purpose flour

Mix well. Drop by spoonfuls onto greased sheets

Bake at 350F for 30 minutes

Dough

2 cups all purpose flour

1 tblsp. sugar

pinch of salt

1/2 cup milk

1 egg

1/3 cup shortening

4 tsp. baking powder

Sift the dry ingredients. Cut in shortening until crumblike. Add milk and egg slowly. Stir until moistened.

Roll out into a rectangular shape on a floured board. Brush with a little melted butter and a sprinkle of sugar.

Filling

Mix together 3 1/2 cups of fresh or frozen chopped rhubarb, 1 cup white sugar and 2 tblsp. melted butter.

Spread this mixture on the rolled out dough.

Begin to roll (shortest end) like a jellyroll.

Slice into 1 inch pieces and place in a 13 x 9 pan.

Bake at 400F for 30 minutes.

Drizzle with white icing. (optional)

For the filling, combine:

3 cups chopped rhubarb

1 1/2 cups white sugar

3 tblsp. of water combined with 1/4 cup cornstarch

Bring to a boil over low heat until thickened. Stir frequently. Simmer on low at least 12 minutes and remove from heat.

Add 1 1/2 tsp. vanilla extract

Set Aside.

Cookie Dough

1 cup sugar

1 cup brown sugar

4 eggs

pinch salt

1 tsp. baking soda

1 cup soft butter

4 1/2 cups all purpose flour

Mix the butter and sugars, and slowly add the eggs. Continue with the dry ingredients.

Drop by spoonfuls onto cookie sheets with parchment paper or ungreased.

Make an indentation in each cookie, and spoon in a bit of the rhubarb mixture. Top the cookie with a little bit of dough. (very small - 1 tsp. will do)

Bake at 350F for 10 minutes or just until lightly golden.

This recipe makes approximately 5 dozen cookies.

TIP: Don't discard the rhubarb mixture if you have any left. It makes a wonderful jam or topping on a dessert.

See Holiday Baking for More Cookies

1 cup rhubarb compote
1/2 cup sugar
1 egg
2 cups quaker oats
1/2 cup oil
1/2 tsp. baking soda
pinch salt
1/2 tsp. baking powder
1/4 tsp. allspice
1 1/3 cup all purpose flour
1/3 cup chopped nuts

Combine and drop by spoonfuls onto cookie sheets and bake at 375F for 15 - 20 minutes.

1 cup stewed rhubarb well drained
2 tblsp. soft butter
1 cup brown sugar
pinch salt
1 egg
1 tsp. cinnamon
1 tsp. nutmeg
1 1/2 tsp. soda
2 1/2 tsp. chopped ginger
2 cups all purpose flour
1/3 cup chopped walnuts 1 tsp. vanilla

Drop by spoonfuls onto greased cookie sheets 2 inches apart and bake at 350F until browned on the edges.

Crunchy Rhubarb-Crisp Recipes

A Variety of Rhubarb-Cake Recipes

Don't forget the Bars and Squares

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