Frosted Rhubarb Cookies. I got this from a lady at bingo, who got it from a neighbor, etc. These cookies freeze very well, I make a lot of them during rhubarb season. They are best when you can use the Gradually beat in the confectioners' sugar until smooth. I see from the copy it is a taste of home recipe!! I have never thought the rhubarb can be used to make cookies.

I didn`t make the frosting because wanted to decorate cookies by my own. If you love rhubarb you will enjoy this combination of rhubarb, oats, and white chocolate chips. These cookies are chewy with a twist of tang and sweet. You can have Frosted Rhubarb Cookies using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Frosted Rhubarb Cookies

You need of Dough.
You need 1/2 cup of butter softened.
It's 3/4 cup of packed brown sugar.
Prepare 1 of egg.
You need 1 1/2 cup of all-purpose flour.
It's 1/2 tsp of baking soda.
You need 1/4 tsp of salt.
You need 3/4 cup of diced fresh rhubarb.
It's of Frosting.
It's 1/2 packages of cream cheese, softened, about 1 1/2 oz.
It's 1 tbsp of unsalted butter, softened.
It's 3/4 cup of confectioners' sugar.
It's 2 tsp of vanilla extract.

Frosted Rhubarb Cookies Recipe. + Larger Image. These Rhubarb Cookie Recipes make great rhubarb snack ideas for kids lunches, tea time, or anytime! Not only do cookies made with rhubarb taste amazing, they also have great eye appeal. If you have a glut of rhubarb you'll never be stuck for a fantastic.

Frosted Rhubarb Cookies instructions

In a large mixing bowl, cream the butter & brown sugar. Beat in egg..
Sift flour, baking soda, & salt into creamed mixture. Mix well. Fold in rhubarb..
Drop by rounded tablespoonfuls about 2 inches apart on a prepared cookie sheet. Bake at 350°F for 12 to 15 minutes. Cool on wire cooling racks until completely cool. (You may want to allow hot cookies to rest for a minute before transferring to the wire rack).
To make the frosting, beat cream cheese & butter in a small mixing bowl. Add vanilla & confectioners' sugar. Mix throughly. Spread over cooled cookies..

These cookies will not brown, they stay very blonde. When you see them starting to go slightly brown around the edges, take. Celebrate spring and forced rhubarb season with a stalk of this bright pink vegetable to sweeten up your cakes, crumbles and savoury suppers. Frost the cooled cookies, and let them set in the fridge for a more solid-frosting. I recommend storing these cookies in the fridge, to prevent the frosting from getting too soft and sticky, but they are.