{"id":39457,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/rhubarb-cookies\/"},"modified":"2024-09-05T13:59:34","modified_gmt":"2024-09-05T18:59:34","slug":"rhubarb-cookies","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-cookies\/","title":{"rendered":"Rhubarb Cookies"},"content":{"rendered":"<p>You&#8217;ve heard of rhubarb pie, but what about rhubarb cookies? Our contest-winning rhubarb cookies recipe has loads of flavor, thanks not only to the rhubarb but also to the shredded coconut and the delicious cream cheese frosting on top. Need we say more?<\/p>\n<h2><strong>Ingredients for Rhubarb Cookies<\/strong><em>\u202f<\/em><\/h2>\n<ul>\n<li><strong>Shortening:<\/strong> Shortening has a higher melting point than butter, which helps cookies rise rather than flattening out the way they might if they contained butter instead. The shortening also contributes to the soft texture that&#8217;s important for these rhubarb cookies.<\/li>\n<li><strong>Brown sugar:<\/strong> Brown sugar adds a slight molasses note to these cookies; it also helps keep them moist and soft.<\/li>\n<li><strong>Eggs:<\/strong> Eggs help the ingredients bind together; they also help the cookies rise.<\/li>\n<li><strong>Flour:<\/strong> Flour provides the main structure of the cookie; the amount used compared to the shortening affects the final texture.<\/li>\n<li><strong>Baking soda:<\/strong> Baking soda helps the cookies rise, so they&#8217;re nice, light and fluffy.<\/li>\n<li><strong>Rhubarb:<\/strong> Rhubarb provides some of the unique flavor in this recipe. <strong>Note:<\/strong> If you&#8217;re using frozen rhubarb, measure it frozen, then drain off any excess liquid.<\/li>\n<li><strong>Sweetened shredded coconut:<\/strong> Shredded coconut brings texture, flavor and just a hint of crunch to these tasty cookies.<\/li>\n<\/ul>\n<h3>Frosting:<\/h3>\n<ul>\n<li><strong>Cream cheese:<\/strong> Cream cheese serves as the base ingredient for a delicious cream cheese frosting. It&#8217;s tangy, with just the right amount of sweetness once combined with the sugar.<\/li>\n<li><strong>Butter:<\/strong> The butter helps the frosting maintain its structure, staying sturdy without becoming runny.<\/li>\n<li><strong>Confectioners&#8217; sugar:<\/strong> Confectioners&#8217; sugar, also known as powdered sugar, is important in this smooth, creamy frosting because it dissolves at room temperature. By comparison, regular granulated sugar would stay somewhat grainy in the frosting.<\/li>\n<li><strong>Vanilla extract:<\/strong> Vanilla extract adds a pleasing vanilla aroma to the cream cheese frosting.<\/li>\n<\/ul>\n<h2><strong>Directions\u202f<\/strong><\/h2>\n<h3>Step 1: Make the cookie dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035655\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Rhubarb-Cookies_TOHD24_31904_KristinaVanni_1.jpg?fit=700%2C1024\" alt=\"Taste Recipes Rhubarb Cookies recipe photo of combining cream, shortening, eggs, flour, baking soda. rhubarb, shredded coconut, and salt in a bowl.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA VANNI FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large bowl, cream the shortening and brown sugar together until the mixture is light and fluffy. Beat in the eggs. Combine the flour, baking soda and salt in a separate bowl; gradually add these dry ingredients to the creamed mixture and mix them well. Fold in the rhubarb and shredded coconut.<\/p>\n<h3>Step 2: Bake the rhubarb cookies<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035656\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Rhubarb-Cookies_TOHD24_31904_KristinaVanni_2.jpg?fit=700%2C1024\" alt=\"Taste Recipes Rhubarb Cookies recipe photo of the baked cookies cooling on rack.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA VANNI FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Drop rounded tablespoonfuls of the cookie dough 2 inches apart on greased baking sheets. Bake at 350\u00b0F for 10 to 14 minutes or until they&#8217;re golden brown. Let the cookie sheets cool for one minute before moving them to wire racks to cool completely.<\/p>\n<h3>Step 3: Make the frosting<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035657\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Rhubarb-Cookies_TOHD24_31904_KristinaVanni_3.jpg?fit=700%2C1024\" alt=\"Taste Recipes Rhubarb Cookies recipe photo of frosting being spread over the cookies.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA VANNI FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a small bowl, beat the cream cheese and butter together until the mixture is fluffy. Beat in the confectioners&#8217; sugar and vanilla extract. Spread the frosting over the cooled cookies.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035658\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Rhubarb-Cookies_TOHD24_31904_KristinaVanni_4.jpg?fit=700%2C1024\" alt=\"Taste Recipes Rhubarb Cookies recipe photo of the finished recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA VANNI FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2><strong>Recipe Variations<\/strong><\/h2>\n<ul>\n<li><strong>Add chopped nuts:<\/strong> Chopped walnuts or pecans add protein and even more textural variation to these creative cookies.<\/li>\n<li><strong>Add white chocolate chips:<\/strong> White chocolate chips also pair well with the flavors in these cookies; mix a handful or two into the batter before baking.<\/li>\n<li><strong>Add dried cranberries:<\/strong> Dried cranberries taste delicious when combined with the flavors of rhubarb and shredded coconut. Add a couple of handfuls to the batter or try this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-cranberry-cookies\/\" data-name=\"www.tasteofhome.com\/recipes\/rhubarb-cranberry-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\">rhubarb cranberry cookies<\/a> cookies recipe.<\/li>\n<li><strong>Make a rhubarb filling:<\/strong> Instead of putting the rhubarb directly into the batter, make a delicious jam-like filling for the cookies instead! This recipe for<a href=\"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-filled-cookies\/\" data-name=\"www.tasteofhome.com\/recipes\/rhubarb-filled-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\"> rhubarb-filled cookies<\/a> explains the process in full detail.<\/li>\n<\/ul>\n<h2><strong>How to Store Rhubarb Cookies<\/strong><\/h2>\n<p>Store rhubarb cookies that aren&#8217;t eaten right away in the refrigerator in an airtight container, where they&#8217;ll keep for three to four days.<\/p>\n<h3><strong>Can you freeze rhubarb cookies?<\/strong><\/h3>\n<p>Yes, rhubarb cookies keep for several months in the freezer. Freeze finished cookies in a single layer on a cookie sheet, then when they&#8217;re hard, place them in zippered freezer bags. If you&#8217;re concerned about the frosting sticking to adjacent cookies, place a bit of wax paper between layers.<\/p>\n<h2><strong>Rhubarb Cookies Tips<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035659\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Rhubarb-Cookies_TOHD24_31904_KristinaVanni_5.jpg?fit=700%2C1024\" alt=\"Taste Recipes Rhubarb Cookies recipe photo of the finished recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA VANNI FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>What is shortening?<\/h3>\n<p>Shortening sounds like a funny name, but it&#8217;s called that for a reason. A shortening, such as lard or that famous brand-name shortening, Crisco, is a fat that stays solid at room temperature. Coconut oil could also be considered a shortening. As for the actual name &#8220;shortening,&#8221; it refers to a &#8220;short&#8221; dough; a short dough doesn&#8217;t form long strands of gluten, so it would make something crumbly such as a shortbread cookie. (Notice the term &#8220;short&#8221; in the name.) Shortening, in baking terms, helps a dough stay short.<\/p>\n<h3>What does rhubarb taste like?<\/h3>\n<p>A raw stalk of rhubarb probably isn&#8217;t something you&#8217;d like to eat a whole lot of, mainly because it&#8217;s incredibly tart or sour. In a recipe containing sugar, however, it&#8217;s quite delicious, somewhat like a mix between sour apple and strawberry with just a hint of celery. Rhubarb&#8217;s tartness is also a bit like cranberry.<\/p>\n<h3>What else can I make with rhubarb?<\/h3>\n<p>Rhubarb is one of those underused ingredients that&#8217;s worthy of more experimentation, so here are some hand-picked recipes to try. This delectable <a href=\"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-tart\/\" data-name=\"www.tasteofhome.com\/recipes\/rhubarb-tart\/\" data-module=\"content engagement\" data-position=\"embedded links\">rhubarb tart<\/a> recipe features stalks of rhubarb in tarts filled with amaretto, honey and mascarpone cheese, or try <a href=\"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-fritters\/\" data-name=\"www.tasteofhome.com\/recipes\/rhubarb-fritters\/\" data-module=\"content engagement\" data-position=\"embedded links\">rhubarb fritters<\/a> for a refreshing alternative to apple fritters. This contest-winning <a href=\"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-cherry-pie\/\" data-name=\"www.tasteofhome.com\/recipes\/rhubarb-cherry-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\">rhubarb cherry pie<\/a> pairs tart cherries and rhubarb in a fantastic pie to make when rhubarb and cherries are in season. Yum, yum, yum!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Forget rhubarb pie (for now); here&#8217;s another way to enjoy rhubarb! Our contest-winning rhubarb cookies recipe contains rhubarb and shredded coconut and is topped with a delicious cream cheese frosting that makes the treat even more irresistible. The recipe is simple to follow, and the cookies bake in just ten minutes. How&#8217;s that for wonderful?<\/p>\n","protected":false},"author":7061,"featured_media":2035654,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,306027,304328,304288,305487,306042,304515,306194,307104,304368,306848,304268,304558,324623,307224,304150,304353],"categories-v2":[310461,309438,308988,308319,311758,308984,259620,310796,311771,308880,312060,310155,308745,309603,259483,308910,309177,310270,309434,309005],"coauthors":[343405],"recommended_recipes":[{"post_title":"Rhubarb Bread","post_link":"\/recipes\/rhubarb-bread\/","post_image":"\/wp-content\/uploads\/2024\/08\/Rhubarb-Bread_EXPS_TOHD24_3955_LauraScherb_10.jpg"},{"post_title":"Rhubarb Ice Cream","post_link":"\/recipes\/rhubarb-ice-cream\/","post_image":"\/wp-content\/uploads\/2017\/09\/Rhubarb-Ice-Cream_exps10093_HC2847498D05_21_6bC_RMS.jpg"},{"post_title":"Rhubarb Custard Bars","post_link":"\/recipes\/rhubarb-custard-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Custard-Bars_EXPS_TOHcom24_8431_P2_MD_05_15_3b.jpg"},{"post_title":"Rhubarb Scones","post_link":"\/recipes\/rhubarb-scones\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Scones_exps174558_TH143191C11_12_7bC_RMS-2.jpg"},{"post_title":"Strawberry Rhubarb Bars","post_link":"\/recipes\/strawberry-rhubarb-bars\/","post_image":"\/wp-content\/uploads\/2024\/03\/Strawberry-Rhubarb-Bars_EXPS_FT24_53755_ST_0411_9.jpg"},{"post_title":"Rhubarb Sticky Buns","post_link":"\/recipes\/rhubarb-sticky-buns\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Sticky-Buns_EXPS_BMZ19_17489_B12_04_5b-1.jpg"},{"post_title":"Rhubarb Dream Bars","post_link":"\/recipes\/rhubarb-dream-bars\/","post_image":"\/wp-content\/uploads\/2024\/08\/Rhubarb-Dream-Bars_EXPS_TOHD24_17835_LauraScherb_11.jpg"},{"post_title":"Rhubarb Ginger Ice Cream","post_link":"\/recipes\/rhubarb-ginger-ice-cream\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps43491_CW1444968D39-1.jpg"},{"post_title":"Rhubarb Crumble Ice Cream","post_link":"\/recipes\/rhubarb-crumble-ice-cream\/","post_image":"\/wp-content\/uploads\/2020\/03\/Rhubarb-Crumble-Ice-Cream_EXPS_FT20_207116_F_0206_1.jpg"},{"post_title":"Rhubarb Cheesecake Dessert","post_link":"\/recipes\/rhubarb-cheesecake-dessert\/","post_image":"\/wp-content\/uploads\/2024\/08\/Rhubarb-Cheesecake-Dessert_EXPS_FT24_8436_EC_080724_1.jpg"},{"post_title":"Rhubarb Compote","post_link":"\/recipes\/rhubarb-compote\/","post_image":"\/wp-content\/uploads\/2024\/11\/Rhubarb-Compote_EXPS_FT24_277879_EC_1031_4.jpg"},{"post_title":"Rhubarb Jelly","post_link":"\/recipes\/rhubarb-jelly\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Jelly_exps2013_CP143300D02_21_3bC_RMS.jpg"},{"post_title":"Rhubarb Oat 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Pie","post_link":"\/recipes\/rhubarb-custard-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Custard-Pie_EXPS_FT22_4136_F_0512_1.jpg"},{"post_title":"Rhubarb Cherry Pie","post_link":"\/recipes\/rhubarb-cherry-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Cherry-Pie_EXPS_PPP18_2570_D05_08_1b-5.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Rhubarb-Cookies_exps31904_TH950745C12_06_4c_RMS.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-cookies\/","name":"Rhubarb Cookies","datePublished":"2018-01-01","dateModified":"2024-09-05","prepTime":"PT30M","cookTime":"PT20M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_31904_KristinaVanni_1.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Forget rhubarb pie (for now); here's another way to enjoy rhubarb! Our contest-winning rhubarb cookies recipe contains rhubarb and shredded coconut and is topped with a delicious cream cheese frosting that makes the treat even more irresistible. The recipe is simple to follow, and the cookies bake in just ten minutes. How's that for wonderful?","recipeIngredient":["1 cup shortening","1-1\/2 cups packed brown sugar","2 large eggs","3 cups all-purpose flour","1 teaspoon baking soda","1\/2 teaspoon salt","1-1\/2 cups diced fresh or frozen rhubarb","3\/4 cup sweetened shredded coconut","FROSTING:","3 ounces cream cheese, softened","1 tablespoon butter, softened","1-1\/2 cups confectioners' sugar","3 teaspoons vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut."},{"@type":"HowToStep","text":"Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350\u00b0 for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely."},{"@type":"HowToStep","text":"For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies."}],"recipeYield":"4 dozen","author":[{"@type":"Person","name":"Kathy Adams"}],"nutrition":{"@type":"NutritionInformation","calories":" 126 calories","fatContent":"6g fat (2g saturated fat)","cholesterolContent":"11mg cholesterol","sodiumContent":"68mg sodium","carbohydrateContent":"17g carbohydrate (11g sugars","fiberContent":"0 fiber)","proteinContent":"1g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6363635,"reviewCount":11,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-06-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shannondobos"},"reviewBody":"I have to admit, I was pretty skeptical on the concept of a rhubarb cookie.  I lean towards a crunchy or chewy cookie.  However, the little chunks of rhubarb in these cake-like delights with a generous swirl of the frosting were to DIE FOR!   Give these a chance.  They'll surprise you!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DebbieJordan"},"reviewBody":"I made these yesterday (i did read all the comments first). while i was mixing i thought it may be too much flour, but trusted the recipe and kept going. it was a bit thick to stir but i remembered that rhubarb gets really watery when cooked so i added nothing extra. They are SOOOO yummy and moist!! unfrosted! I will definitely make these again this summer","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-06-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MaggieSmith"},"reviewBody":"Not a huge fan of rhubarb but I have a batch that I feel I must do something with. Don't care for rhubarb pies so I thought I would try a cookie. Figured I could \"gift\" them to my neighbor if needed. I just hate these cookies - I am trying to lose weight and if I don't get rid of some of them soon, I am going to eat ALL of them! Soooo Good. Tasted them without the frosting and they were very good, with the frosting - Killer Cookies. Fantastic - I may need to plant more rhubarb","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Foreverdixie"},"reviewBody":"Made these delicious cookies with a bit of hesitation - didn't know if they would turn out because I had never tried rhubarb, but they turned out great and tasted so yummy. I recommend cutting the rhubarb small to make more even cookies. Very good; everyone enjoyed these.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-05-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"FACSteacher"},"reviewBody":"WOW!  What a great combination with the coconut and rhubarb!  Love the little sweet and little sour of the rhubarb and the slightly crunchy texture of the cookie.  I didn't even frost them and they tasted great!  This is a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MidMoBaker"},"reviewBody":"Followed the recipe exactly. I expected more from this well-rated recipe. I ended up with dry, tasteless \"cookies\". If I try this again, I would reduce the amount of flour first. The flavor of the fresh rhubarb and coconut was just not there. Threw the whole batch out.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-08-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jgeiger1"},"reviewBody":"Perfect cookie!  Even better when stored in the freezer.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Auntieninny"},"reviewBody":"I made these cookies and they are so moist. But the one thing extra I did for a little more flavor was to sprinkle a little cinnamon sugar  on top before I baked them.  I did not frost them at all with the cinnamon sugar used instead.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jeanemed"},"reviewBody":"I made a review earlier, but I want to add to it. To help it be moist, make sure you really cream  the butter and sugar together\u2014really best well. Then really beat each egg in before adding the next. I don\u2019t care for the coconut so I  generally add 1\/2 c walnuts instead. Really good recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kayvie"},"reviewBody":"Lots of compliments and surprize at what you can do with rhubarb.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dbqbetty"},"reviewBody":"Been making these for a number of years and have not found one person who didn't like them.  I was reluctant to try the recipe but I am glad I did give it a try as it's a winner .  Have been asked for the recipe numerous times.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"31904","romance_copy_dek":"Forget rhubarb pie (for now); here's another way to enjoy rhubarb! Our contest-winning rhubarb cookies recipe contains rhubarb and shredded coconut and is topped with a delicious cream cheese frosting that makes the treat even more irresistible. The recipe is simple to follow, and the cookies bake in just ten minutes. 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