'Since these cookies freeze well, I make a lot of them during rhubarb season,' says field editor Ann Marie Moch of Kintyre, North Dakota. 'They are best when you use young tender stalks.'

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
30
Yield:
30 servings
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
CREAM CHEESE FROSTING:

Directions

Instructions Checklist
  • In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.

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  • Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

  • In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.

Nutrition Facts

200 calories; protein 2.1g; carbohydrates 27.7g; fat 9.2g; cholesterol 16.5mg; sodium 105.4mg. Full Nutrition
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Reviews (44)

Rating: 5 stars
06/11/2008
Because so many people commented that the rhubarb flavor was not that intense I made a little addition of my own. I pureed about 3/4 c rhubarb and cooked it in a cup of simple syrup until gooey. I cut the brown sugar down by half and added my rhubarb puree (cooled)right before the flour. This helped amp up the rhubarb taste. Read More
(36)
Rating: 5 stars
05/21/2007
Oh my gosh! I never post reviews for anything, but I got SO many compliments on these I just had to come back here! I followed the recipe exactly and got cookies that looked just like the picture. They were delicious! People that don't like rhubarb and/or coconut even found them irrisistable. In fact, I just went out to the garden and grabbed a bunch more rhubarb and am going to double the recipe for even more cookies. One tip: to completely stir in the final two ingredients, I ended up using my hands and kneading it like bread dough. That mixed everything together quite nicely! Read More
(27)
Rating: 4 stars
05/01/2009
Something new to do with rhubarb! I used 2 cups of frozen rhubarb, defrosted in the microwave, and added the juice left over in the bowl. I also added some chopped walnuts, and did not frost. Turned out really yummy and not too sweet. Read More
(12)
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Rating: 5 stars
08/14/2007
Yummy!! These cookies are a huge hit with my family, although I didn't use coconut as I didn't have any. Some reviewers have said their cookies were flat; I suggest using cake flour if you're concerned about flat cookies, or just let them sit in the fridge for about one hour before baking. Next time I will use larger chunks of rhubarb to get a more noticeable rhubarb flavour. I used 1/8" dice and will use maybe 1/2" next time. Great with or without icing. Thanks for a different and really nice way to use rhubarb! Read More
(11)
Rating: 5 stars
06/07/2007
These are awesome cookies! I did not add the coconut as my family does not like it. They were crispy on the outside and soft inside, even great without the icing! I will be making these again and again during rhubarb season! Read More
(7)
Rating: 4 stars
06/17/2011
These are really good, very soft. I love the addition of the coconut. I replaced half of the shortening with butter for more flavor. I chilled the dough before baking so they wouldn't spread out too much. I had some coconut left over, so I toasted it and sprinkled on top of the frosted cookies. Read More
(7)
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Rating: 5 stars
07/12/2010
After reading everyone else's comments, I altered the recipe by adding a splash of vanilla, omitting the coconut, and adding about 1 1/4 c. coarsely chopped pecans. I used King Arthur all-purpose flour and I cut the fresh rhubarb, about 2 cups, into about 1/2" slices, based on what others had written about the lack of intensity in smaller sized pieces. I used a teaspoon to pick up the dough, and then used my fingers to push each cookie together slightly, but not too much. I tried not to flatten them before baking, and they all stayed rounded just like the original photo! (I cooled the cookie sheets as much as possible between baking and that always helps keep any cookies from flattening out from the retained heat of the cookie sheets.) I was very careful not to bake them longer than 13 minutes, which kept them soft. I didn't frost them, but felt that the combination of tartness and sweetness was just right without any additional sweetness. They were some of the best cookies I've ever made! Read More
(7)
Rating: 5 stars
07/12/2008
I have never heard of Rhubarb Cookies before so thought with all the good reviews I'd try them. The only difference I made was add a little vanilla to the recipe. PERFECT! I'd make these again. Very good. Read More
(6)
Rating: 5 stars
05/27/2011
We loved these cookies. I have never thought the rhubarb can be used to make cookies. As the previous reviewers, I can say that the rhubarb flavor wasn`t intense, but we loved the flavor. I didn`t make the frosting because wanted to decorate cookies by my own. This is a great recipe to use rhubarb not just for pies and cakes. Read More
(6)