Frosted Rhubarb Cookie Recipe

This Frosted Rhubarb Cookie Recipe is a creative way to use fresh or frozen rhubarb.

By Jean Teller
March/April 2012
Frosted Rhubarb Cookies
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Add some fruit to that after-school snack; your children will love this Frosted Rhubarb Cookie Recipe.
Lori Dunn
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Carolyn Decker, Copemish, Michigan, sends a cookie recipe she says doesn’t taste like rhubarb.

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Easy Rhubarb Recipes 

Frosted Rhubarb Cookie Recipe

Cookies:
1 cup shortening
1 1/2 cups packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups diced fresh or frozen rhubarb (see note)
3/4 cup flaked coconut

Cream Cheese Frosting:
1 package (3 ounces) cream cheese, softened
1 tablespoon butter, softened
1 1/2 cups confectioner’s sugar
3 teaspoons vanilla extract

Heat oven to 350°F. Grease baking sheets.

For cookies: In large bowl, cream shortening and brown sugar. Beat in eggs.

Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut.

Drop by rounded tablespoonfuls, 1 inch apart, onto prepared baking sheets. Bake for 10 to 14 minutes, or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.

For frosting: In small mixing bowl, beat cream cheese and butter until fluffy. Beat in confectioner’s sugar and vanilla. Spread over cooled cookies. Yields 4 dozen cookies.

Note: If using frozen rhubarb, measure rhubarb while still frozen. Then thaw completely and drain in colander, but do not press out liquid.

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