I had so much response on the Rhubarb Cinnamon Muffins that I thought, "Geez, people need more rhubarb recipes" to use up what is growing in their gardens.
As it turns out, my neighbor Shirley shows up the next week with a plate of delicious Frosted Rhubarb Cookies. They did not last long. These cookies are very moist yet the rhubarb remains slightly crunchy - a delightful texture surprise!
Easy to make and fun to share - try them tonight:
FROSTED RHUBARB COOKIES
1 cup butter
1 1/2 cups brown sugar
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 finely diced rhubarb
3/4 cup flaked coconut (Rebecca note: I didn't taste the coconut very much with this amount- it adds texture/moisture)
Preheat oven to 350. Cream the butter and sugar in large mixing bowl. Beat in eggs. Combine flour/soda/salt in another bowl and add by cupfuls to the wet batter mixture. Once well combined, stir in rhubarb and coconut. DO NOT GREASE COOKIE SHEET (this has been tested..it's okay) Drop in teaspoonfuls two inches apart on ungreased cookie sheet. Bake for 10 - 15 minutes (they will puff up a little - take out when you see any browning). Cool. Then frost with frosting.
1 3 oz pkg cream cheese, softened
1 TBSP butter, softened
3 tsp vanilla extract
1 1/2 cups powdered sugar
Mix all ingredients together until smooth. Frost cookies with it.
Special note: These cookies freeze well so make a bunch.