Sweet and Slightly Tart Rhubarb Cookies

In looking for some rhubarb dessert recipes, I came across a few for cookies that I thought I’d try. I have to admit I never thought about how rhubarb would taste in a cookie, but this may be my new favorite way to cook with rhubarb.

The base of this cookie has a light, airy texture and is almost sponge-like. The bits of diced rhubarb are tart and slightly sweet and the coconut also adds a bit more sweetness.

To prep the rhubarb, I chose to peel the rhubarb stalks with the 4” Paring Knife because I was concerned it might be stringy. In hindsight, it was probably not necessary. When it came time to cut the stalks, the sharp edge of the 7-5/8″ Petite Chef cut through them easily, making dicing a breeze.

Be careful not to overbake these little beauties. The edges just need to be a little brown and the tops should have a just a bit of color.

They’re good with or without frosting. It’s your preference. I liked the added crunch of the nuts on top.

I put the left overs on a plate and covered them with wax paper. They stayed moist and delicious for several days.

 

 

Rhubarb Cookies

Makes: 40 cookies

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 3/4 cup sour cream
  • 1/2 teaspoon vanilla
  • 2 cups rhubarb, diced
  • 2/3 cup coconut
  • Vanilla frosting or glaze (optional)
  • Diced walnuts (optional)

Directions

  1. Preheat the oven to 350ºF. Line two baking sheets with parchment paper.

     

  2. Whisk flour, baking powder, baking soda and salt together in a medium bowl.

     

  3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the egg and beat to combine. Beat in the sour cream and vanilla.

     

  4. Add 1/3 of the flour mixture and beat until combined. Add another 1/3 of the flour mixture and repeat until all ingredients are combined. Stir in the rhubarb and coconut.

     

  5. Drop by tablespoons onto parchment lined baking sheets, spacing about 2 inches apart. Bake 10 – 12 minutes or until edges start to brown and the tops of the cookies have a little color. Cool slightly, remove to wire rack and cool completely.

  6. Leave plain or frost with a simple vanilla frosting or glaze and sprinkle with finely diced walnuts.

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