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