It's unusual to see a cookie recipe with rhubarb as an ingredient. Rhubarb turns wet and mushy when cooked and one would think the cookie would fall apart while baking, but not so. The rhubarb is incorporated diced and raw which avoids that wetness. I was truly surprised at how much I liked this recipe as I much prefer a crisp cookie and this is definitely a cake-like cookie. The coconut in them adds an extra element and the rhubarb yielded a tang in every bite. All that brown sugar makes for a caramel flavored cookie and adding some vanilla bean paste to the cream cheese frosting gave it just that little bit extra. They'd be perfect with a cup of tea....you could make them smaller if that's how you plan to serve them.
Rhubarb Cookies with Cream Cheese Frosting
Adapted from Jill at Dulce Dough
1 cup butter, softened
1 1/2 cups light brown sugar, packed
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup flaked coconut
1 1/2 cups fresh rhubarb, diced
Ingredients for Frosting:
3 ounces cream cheese, softened
1 tablespoon butter, softened
1 1/2 cups confectioners' sugar
3 teaspoons vanilla bean paste
Method for cookies:
Preheat oven to 350.
Cream the butter and brown sugar until light and fluffy; beat in the eggs.
In another bowl, combine the flour, baking soda, and salt. Add the dry ingredients and mix until combined. The dough will be somewhat stiff.
Add the rhubarb and coconut.
I used an ice cream scoop and placed the cookies two inches apart on parchment paper.
Bake for 10 - 14 minutes or until lightly browned.
Cool briefly on the cookie sheet and then remove to a wire rack. Cool completely before frosting.
Method for frosting:
Beat cream cheese and butter until light and fluffy; beat in the confectioners sugar and vanilla bean paste.
Frost cookies and serve.
Frost cookies and serve.
These look yummy and will be so nice with the rhubarb and the cream cheese frosting.
Thanks for sharing and hope you are enjoying the week
A wonderful creation! Those are tempting cookies.ReplyDelete
I was thinking the same thing - it is unusual to see a cookie recipe using rhubarb. The cream cheese frosting is perfect for them.ReplyDelete
I wouldn't have thought rhubarb would work in cookies either but these look delicious!ReplyDelete
They remind me of rhubarb scones...irresistible with cream cheese frosting!ReplyDelete
True story: My sister used to eat rhubarb straight out of the garden, dunked in sugar. It made me gag.ReplyDelete
I want to try these... NOW!! I might have to beg the Knight to stop and pick up some rhubarb...ReplyDelete
OMG ...Se ven muy exquisitas y originales me encanta,saludos y abrazos.ReplyDelete
Those are some interesting looking cookies, Barbara. I'm not a huge fan of rhubarb but I'd be willing to sample a bite or two, and not just for the cream cheese frosting!ReplyDelete
Thank you so much for sharing...
these look so delicious- I think rhuburb is such an underused fruit - your cookies look scrumptious - love the icing also!ReplyDelete
I don't think I've ever seen a recipe for cookies with rhubarb! I'll make these next time my son visits - he's a rhubarb fiend!ReplyDelete
interesting...never had much rhubarb beyond a slice of pie...i am a sucker for a good cookie though...smiles...ReplyDelete
have a wonderful weekend..
I always love cream cheese frosting!ReplyDelete
One cookie would not be enough this is too delicious:DReplyDelete
Love these cookies Barbara!!look delicious!ReplyDelete
this is definitely the first rhubarb cookie i've ever seen, but i'm not surprised that it's coming from you. :)ReplyDelete
Rhubarb and coconut sound wonderful together! What a unique and delightful recipe.ReplyDelete