Frosted Rhubarb Cookies

Kathie Carr


During the1950's the spring at Shupert's Honey Farm brought an abundance of rhubarb. These cookies were one favorite way to use some of the tart fruit.


★★★★★ 1 vote

10 Min
15 Min



  • 1 c
  • 1 1/2 c
    brown sugar, firmly packed
  • 2
  • 3 c
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1 1/2 c
    diced fresh rhubarb
  • 3/4 c
    flaked coconut

  • 1
    (3 ounce) package cream cheese, softened
  • 1 Tbsp
    butter, softened
  • 1 Tbsp
    vanilla, (yes tablespoon)
  • 1 1/2 c
    powdered sugar

How to Make Frosted Rhubarb Cookies


  1. Preheat oven to 350 degrees. In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt. Gradually add to creamed mixture. Stir in rhubarb and coconut. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
  2. For Frosting: In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.

Printable Recipe Card

About Frosted Rhubarb Cookies

Course/Dish: Cookies

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