It’s prime Rhubarb season right now and the reason you found this page is that you’re looking for recipes to use rhubarb with. If you’re a fan of oatmeal raisin cookies just imagine rhubarb instead of raisins and you can frost them with some cream cheese frosting. That is always optional! I have quite a few rhubarb recipes to check out after you’ve tried this recipe. Use the search bar at the top of the page to find them. Rhubarb is a stalky red plant that is edible to eat but the taste can be sour and sweet. A lot of people bake with it and it to pies, jams, or other baked goods. This is my first time making cookies with it and this recipe surprised me! Will definitely make them again.
What Ingredients do I need for Rhubarb Cookies?
In this section, you can find substitutes or suggestions for certain check here Butter - softened unsalted butter at room temperature Eggs - large eggs at room temperature - using room temperature eggs will help mix stuff together better Brown Sugar - regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so Vanilla Extract - as Ina Garten always says use a good pure vanilla extract. No imitation vanilla please! Vanilla extract is made by combing vodka and fresh vanilla beans to a glass jar. This has to sit for a couple of days for the vodka to smart smelling like vanilla beans. All Purpose Flour - Most baking recipes will require some type of flour. In order to get the right amount level off the flour with a spoon. Quick Cooking Oats - I have not tested this recipe with any other type of oats Salt Baking Soda - to help the cookies rise and spread out more Cinnamon
How to make Oatmeal Rhubarb Cookies
Preheat oven to 350 degrees F (175 degrees C). Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Stir in oats and chopped rhubarb, mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 15 to 18 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool - store tightly covered. To make the cream cheese frosting, beat the cream cheese and the butter until combined and fluffy. Add the powdered sugar and vanilla and beat until smooth. Add milk as needed to get a spreadable consistency.
Tools Used for Oatmeal Rhubarb Cookies
Large Baking Sheets T-fal Ultimate Hard Anodized Titanium Nonstick 2 Piece Fry Pan Cookware Set, 8 and 10.25-Inch, Gray Electric Mixer Hamilton Beach Professional 5-Speed Electric Hand Mixer with Snap-On Storage Case, QuickBurst, Stainless Steel Twisted Wire Beaters and Whisk, Mint
Other Recipes To Try
No Knead Focaccia Bread Air Fryer Bacon and Egg Toasts Chocolate Covered Dates Sweet Potato and Sausage Hash Buffalo Chicken Taquitos Sour Cream Noodle Bake If you like this recipe for Oatmeal Rhubarb Cookies let me know by leaving a comment below, uploading a picture to my Pinterest or tagging me on Instagram @recipediariesww
4 ounces cream cheese room temperature 4 tablespoons butter softened 2 cups powdered sugar 1 teaspoon vanilla
