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
- 1 cup shortening
- 1½ cup brown sugar
- 2 eggs
- 1½ cup flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups chopped rhubarb
- 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.