I love rhubarb, nothing quite says Summer like a strawberry/rhubarb pie. I am on diet, more of a lifestyle change, so I am trying really hard to behave when it comes to food. I saw this recipe and I just had to steal it from my mom. I haven’t actually made it, due to the fact that if I have stuff like this laying around, I am going to be the one who eats most of it. I am definitely saving it for one of those occasions when you have company coming over.
Rhubarb Cookies with Cream Cheese Frosting
- 1 cup Crisco
- 1 1/2 cups packed brown sugar
- 2 eggs
- 3 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups diced fresh or frozen rhubarb
- 3/4 cup flaked coconut
In a large mixing bowl, cream Crisco and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut. Drop by rounded tablespoons, 2 inches apart onto greased baking sheets. Bake at 350°F for 10-14 minutes, until golden brown. Cool for 1 minute, and remove to wire racks to cool completely. Frost.
Frosting
- 1 (3-oz.) pkg. cream cheese, softened
- 1 tablespoon butter, softened
- 1 1/2 cups powdered sugar
- 3 tsp. vanilla
For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Beat in powdered sugar and vanilla. Spread over cookies. Makes approximately 4 dozen.
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