Total Time
30mins
Prep 15 mins
Cook 15 mins

I got this from a lady at bingo, who got it from a neighbor, etc ... I have never liked rhubarb. I LOVE these cookies!!

Ingredients Nutrition

Directions

  1. Cookies: Cream together the shortening, brown sugar and egg.
  2. Sift together the flour, baking soda and salt.
  3. Add to creamed mixture.
  4. Stir in rhubarb and coconut.
  5. Drop by tablespoonfuls onto greased baking sheets.
  6. Bake for 12-15 minutes at 350°.
  7. Cool and frost.
  8. FROSTING: Beat cream cheese, butter and vanilla.
  9. Gradually beat in sugar til smooth.
  10. Spread over cooled cookies.
Most Helpful

Wow! These were spectacular! No need for frosting, if you ask me. I did increase oven temp to 375 because of the use of shortening. The coconut has a great complement to the tartness of the rhubarb. I also let the cut rhubarb set in a couple of tablespoons of sugar while I mixed up the cookie dough to get the juices out. And, my secret little touch was a teaspoon of five spice. Delicious!

MNCupcake May 09, 2010

I thought these were great! I just found this recipe yesterday and was immediately intrigued - I never heard of rhubarb cookies before. So I just had to make them, and my husband and I really loved them. I haven't had one cold yet, but warm out of the oven they were so wonderful. I did however add 1 tsp cinnamon to the flour mixture because I love cinnamon. I would add more rhubarb next time too, can never get enough of that. Thanks for the great recipe!!!

Ehleighen August 07, 2008

I was a little nervous about these too, but they turned out great. The sweet frosting is a great contrast to the slightly tart rhubarb cookie, although I suppose you could make it without. I chopped the rhubarb pretty small, and would probably do it that way again.

djafishfria June 01, 2009