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.
Summer Soft Rhubarb Cookies Recipe
Rhubarb has a distinct flavor, and not many people like to eat it raw due to how sour it can be. It is perfect for baked goods (crisp is one of my favorites), and pairs beautifully with strawberries.
Fresh rhubarb works best for these cookies, frozen can work; however, you really have to get rid of the excess moisture. Fresh rhubarb can be hard to find outside of spring and early summer, so it is even more special to enjoy these cookies whenever they are made.
- 1 Cup Shortening
- 1.5 Cups Brown Sugar
- 2 Eggs
- 1.5 Cups Flour
- 1 teaspoon Baking Soda
- 1/2 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 1 Tablespoon of cookie mixture on a baking sheet, 2" apart
- Bake at 350* for 12 minutes or until slightly 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!