Rhubarb Cookies

Total Time Prep: 30 min. Bake: 10 min./batch + cooling
Yield 4 dozen
Contest Winner
Test Kitchen Approved
Forget rhubarb pie (for now); here's another way to enjoy rhubarb! Our contest-winning rhubarb cookies recipe contains rhubarb and shredded coconut and is topped with a delicious cream cheese frosting that makes the treat even more irresistible. The recipe is simple to follow, and the cookies bake in just ten minutes. How's that for wonderful?

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

  1. 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.
  2. 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.
  3. 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.

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
Recipe Creator

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