The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 23, 2009
yum, I love rhubarb, and it was great to get a new use for it! I didn't add the coconut, as I didn't have any, so i grabbed another stalk of rhubarb and pureed it and added it instead. I made cookies with this AND muffins. The muffins just took around 5 minutes longer to bake than the cookies. They are all delicious. (oh, and I didn't frost yet either--as they good w/o!) hooray for rhubarb!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Photo by FNCHEF
Reviewed: Aug. 18, 2009
My cookies were a little flatter than the orginally photo submitted for this recipe showed... but they taste outstanding! Moist and slightly chewy--a real treat! The frosting takes it over the top - may be a little too sweet for some. Overall, a great cookie! Fun way to use some rhubarb! I LOVE the use of brown sugar in this recipe! Prepared as directed, adding a splash of vanilla. YUM!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Prior Lake, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: May 23, 2009
I didn't use the frosting on these cookies, they don't need it. I also didn't use the coconut because I didn't have enough. I baked the first batch for 12 minutes and the rest for 15 as the rhubarb needed the extra cooking time. I made the dough then refrigerated it for about a day. When I got it out it had a bit more moisture in it from the rhubarb, so these are best to bake the same day.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 15, 2009
WOW!!! For me chocolate chip won't be ever the go to cookie. These are to die for. Then again anything you taste right out of the oven tastes heavenly. I loved this recipe. It makes more like 50 cookies if you use a small ice cream scooper which I recommend so the cookies don't go flat on you. But I did put them in the fridge for a bit before putting them in the oven. The first 20 I baked I added no coconut and they were good. The second with coconut were good too if you like coconut. But I guess I like the pure taste of rhubarb. I did put 2 cups of rhubarb and a bit more. I didn't frost them as I don't care for frosting although that's a good frosting recipe. The cookie itself is not too sweet so I'm sure they well be good with frosting too.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Paulina

Cooking Level: Beginning

Home Town: Quito, Pichincha, Ecuador
Living In: Rochester, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 4, 2009
These cookies are amazingly yummy! They are crisp on the outer edges but soft and chewy on the inside. The rhubarb is soft and tart with the yummy sweetness of the brown sugar. They are not too sweet by any means. You cannot even taste the coconut really. The only thing I did differently was used 1 cup of whole wheat flour and then 2 cups of unbleached flour and instead of shortening I used coconut oil. These cookies will definitely be something I make more often. and with all kinds of other fruit too. They are super yummy!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 29, 2009
Something new to do with rhubarb! I used 2 cups of frozen rhubarb, defrosted in the microwave, and added the juice left over in the bowl. I also added some chopped walnuts, and did not frost. Turned out really yummy and not too sweet.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Greenwood, Nova Scotia, Canada
Living In: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 28, 2009
I've made these before and they are delicious! They never last long in my house. My only complaint is that they spread out and don't bake up very well. I will still make them again, and again since they taste sooooo GOOD!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Beginning

Home Town: Portland, Oregon, USA
Living In: Boise, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 22, 2008
Very good but doubled the rhubbarb and slightly softened the rhubbard in the microwave and let cool before adding to mix.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Aungie

Cooking Level: Intermediate

Home Town: Danville, Illinois, USA
Living In: Fullerton, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 29, 2008
Everyone I shared these cookies with loved them. I did not frost them. We enjoyed the tart flavor of the small pieces of rhubarb!! A great new way to use rhubarb.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 12, 2008
I have never heard of Rhubarb Cookies before so thought with all the good reviews I'd try them. The only difference I made was add a little vanilla to the recipe. PERFECT! I'd make these again. Very good.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Kennewick, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 13, 2008
Absolutely delightful. These cookies are unusual but what a wonderful surprise. I will be making these again and again and again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA
Living In: Fargo, North Dakota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 11, 2008
Because so many people commented that the rhubarb flavor was not that intense I made a little addition of my own. I pureed about 3/4 c rhubarb and cooked it in a cup of simple syrup until gooey. I cut the brown sugar down by half and added my rhubarb puree (cooled)right before the flour. This helped amp up the rhubarb taste.
Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 7, 2008
What a fantastic way to use rhubarb! I made these last night and froze them unfrosted for Father's Day. They're so good without frosting, cakey and sweet-tart. The coconut surprised me but it works very well in the cookie. I bought some more rhubarb today to make some more!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by AuntieJ

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: May 16, 2008
I loved these cookies, but I found the icing to be a touch too sweet. Next time I might forgo the icing or give it a very light coating.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 28, 2007
These are very good cookies, just wish the rhubarb flavor was more intense. I'll use the suggestions to leave the pieces bigger and maybe add a little extra next time.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 23, 2007
These were very different then any cookie I've had. Good, but my family didn't really appreciate these.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Circle Pines, Minnesota, USA
Living In: Maplewood, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 8, 2007
Yummy!! These cookies are a huge hit with my family, although I didn't use coconut as I didn't have any. Some reviewers have said their cookies were flat; I suggest using cake flour if you're concerned about flat cookies, or just let them sit in the fridge for about one hour before baking. Next time I will use larger chunks of rhubarb to get a more noticeable rhubarb flavour. I used 1/8" dice and will use maybe 1/2" next time. Great with or without icing. Thanks for a different and really nice way to use rhubarb!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by britishcolumbiagirl

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 4, 2007
I really like these cookies - it's nice making something different with rhubarb! Mine turned out a little flat - look nothing like the picture. Also, I can't imagine putting frosting on them! They're so good plain and I think frosting would really take away from the taste of the cookie. I think they taste like the best part of a rhubarb muffin - the top! They're crunchy on the outside and soft on the inside. I could eat lots of these!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Zimmerman, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 23, 2007
This recipe is a favorite with many people here. I do not use the cream cheese frosting though, instead I make Rhubarb Whoopi Pies out of them with my own whoopi pie filling. Scrumptious!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 17, 2007
Wonderful cookies! I had some left over buttercream frosting that I used and that worked very well with these cookies. Between my husband and step son, they were gone in 2 days! Thanks for the recipe.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 24) reviews
Page: « PREV 1 | 2 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?