Tuesday, June 19, 2012

. . . Cookie Time Tuesday-Rhubarb Cookies . . .

Sometimes Cookie Time Tuesday is a disappointment but NOT this week.  This cookies is a serious KEEPER!  We all loved this one!  It is the perfect amount of sweet and tart.  I am so pleased that I happened upon this recipe over at Heat Oven to 350.

I know rhubarb is a bit unusual of an ingredient in a cookie but I grew up on rhubarb and love it!  My grandma has a great garden in Ohio and every year I count the days until it is time for the rhubarb to be cut.  If you don't have access to a garden of rhubarb you can buy it in the produce section of your grocery store.

Print Recipe HERE
You will need:
1 1/2 cups rhubarb, chopped medium
1/2 cup plus 2 T granulated sugar, divided
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
3/4 cup plus 2 T heavy cream
Coarse sugar, for sprinkling
• Gather your ingredients
• Chop rhubarb and then sprinkle with some sugar

• Combine all dry ingredients and then add in cold butter
• Use a pastry blender or your hands to combine the butter until the mixture crumbles
• Add your heavy cream to the butter/flour mixture and combine.  The dough will be really sticky
• Add chopped rhubarb to the dough
•  Combine the dough with the rhubarb
• Drop by spoonfuls onto a silpat or parchment paper lined baking sheet
 • Sprinkle the dropped cookies with some raw sugar before baking
• Bake at 375 degrees for 11 to 12 minutes
• Move to a wire rack for cooling

   So Good!
   A real keeper!

 These super cute Cupcake Liners are from Lemon Drop Shop!  
Linking Here:


  1. I love rhubarb and these look fantastic! I have a Thursday link up at Http://www.theeaseoffreeze and I'd love to see one your fabulous recipes linked up!

  2. I have never cooked with rhubarb but I think I may need to try these. Thanks so much for sharing at Tout It Tuesday. Hope to see you next week.

  3. These sound amazing!! I love rhubarb. I definitely want to try this recipe sometime.

    Thanks for sharing at Romance on a dime! I'm pinning this.


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