Last week I posted a recipe for some Mini Rhubarb Tarts and was surprised how many people had never eaten this delicious plant. This past weekend I made another rhubarb item – cookies. I generally make these cookies once a year just as rhubarb is coming into season. Fresh rhubarb works best for these cookies, frozen can work; however, you really have to get rid of the excess moisture.
Soft Rhubarb Cookies
Soft Rhubarb Cookies
Enjoy delicious rhubarb with these soft and chewy cookies.
Author: Kendra
Recipe type: Dessert
Serves: 4 dozen
Ingredients
- 1 cup shortening
- 1½ cup brown sugar
- 2 eggs
- 1½ cup flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups chopped rhubarb
Instructions
- Cream together the shortening and brown sugar
- Beat in the eggs
- Slowly add the dry ingredients
- Fold in the rhubarb
- Place on a cookie sheet 2" apart
- Bake at 350 for 12 minutes or until lightly brown
The batch I made Saturday is almost gone! I brought some to work and introduced more people to rhubarb as well!
One of the reasons that I love these cookies is that they stay moist for a few days (if they last that long). I’m not a fan of hard, crispy cookies. I want them to be soft and chewy the entire time they are around.
Are you going to be adventuresome and try out some rhubarb? If so let me know!
andy i says
just made these with some rhubarb i had dehydrated in the summer. i’m sure they’d have more of a kick with fresh rhubarb, but they were still quite good! thank you for the recipe.
john Vestrum says
Very good but 1.5 cups flour makes them far too thin and spread out, they didn’t look anything like the picture. I increased the flour to 2.5 cups and now they are beautiful.