22 Reviews

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!

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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!!!

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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.

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djafishfria June 01, 2009

One of my favourites. Freezes well too. The cream cheese frosting adds that special touch and have always had raves over these.

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rhubarb lover May 20, 2005

The only one to make if you like moist wonderful cookies.....Yummy!<br/>They freeze well....That is ....if you have any left over to put in the freezer..

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buck8pointer September 14, 2014

Excellent! Used half butter, half shortening and grated in a touch of orange rind. Didn't bother with the frosting. Took them to work and they vanished - even people who said they didn't like rhubarb loved these cookies. A real keeper and great different way to use some of all that rhubarb. Thanks for posting!

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Victoria2 June 01, 2012

Really very good I love anything where you can taste the rhubarb. I did change a couple of things. I used half butter and half shortening; I added a teaspoon of vanilla extract, and after tasting a cookie from the first batch I added some pecans, and they are great with nuts!

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ecilas May 23, 2011

I'm humming while I eat a cookie & type this review! I got this exact recipe from TOH and love it. I use half shortening, half butter. I made these on the bigger side and got about 3 dozen, & i baked them for only 10 minutes- the combo makes them softer. I like to eat them straight out of the fridge so they're even MORE refreshing! The frosting holds sprinkles well, too. (kids helped me!)

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Rachie P May 19, 2010

Wow! These caught my eye as a different way to use up our garden rhubarb. They were fantastic- moist and delicious. Even great without the frosting (but isn't anything in life better with some cream cheese??). Thank you!

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no time to waist June 15, 2008
Frosted Rhubarb Cookies