Recipe by Rachel
"This is a cookie that will please everyone, young and old. They have a very nice look to them."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
This is an amazing cookie. I made a couple of changes, 1/2 cup of brown sugar and 1/2 cup of white, 3/4 tsp vanilla, used pecans and raisins and sliced the rhubarb fairly thin, then coated it in the flour mixture before mixing with the wet ingredients. Do yourself a favour double the recipe I wish I had as I am going to have to make it again tomorrow night. Thanks... going onto the favourite list.
These cookies were pretty good. My husband loved them. I thought they were too soft but he liked that a lot about them. I thougt they had a good flavor to them. I used 1 teas pumpkin pie spice instead of cinnamon and cloves and used 1/2 cup almonds for my nuts. I did not use flax seed or rasins. Also, 12 min in my oven was a bit long. I will bake them for 10 or 11 min next time. Also, I think I will adding some friut next time like strawberrys or crasins.
Really good, but changed quite a bit... Used 2 cups whole wheat pastry flour and added 1 cup of rolled oats. Increased the butter by 1/4 cup and used 1/2 cup white sugar and 1/2 cup brown sugar. Also increased rhubarb to 2 cups because that's what I had. I did not use raisins or nuts just 2 1/2 tbs of flax seeds, same amounts of everything else. Baked for 10 minutes, these were amazing, I will make them again and again they really showcase the rhubarb-I enjoyed that!
I recommend chopping the rhubarb into as small pieces as you can. I blended half the amount of rhubarb to get the taste throughout the cookie, then the other half was chopped small.
Made a double batch from the get-go. Used half brown and half white sugar as well as half the cloves and replaced the other half with all-spice. Very much like a small piece of rhubarb cake. Will likely make again!!
These are pretty good, but mine turned out nothing like the picture, they looked like little biscuits. They're a little on the dry side, and you can barely taste the rhubarb. I would suggest doubling or even tripling the amount of rhubarb.
4.5 stars I read the reviews and tweaked accordingly. I doubled the recipie and am glad I did (I yield 62 cookies). I used all white sugar instead of brown and white, I used half clove and half all spice, I doubled the rhubarb (4 cups), and I used half all purpose flour and half whole grain. Also instead of nuts or other fruit (which I didn't have) I used coconut. They turned out great but they are definatly more muffin consistancy than cookie but thats ok because they are tangy, sweet, moist, and semi-healthy. I'll probably eat the whole batch tonight! lol
I veganized the recipe by using ground flax and water as my egg, and Earth Balance as my butter. I also used 1c whole wheat and 1c white flour, and used 1/4tsp each of cloves and allspice. The final product was a good, lightly fruit flavored sugar cookie. Could have used a little more rhubarb, but that might be because of the whole wheat flour.
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Drop Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 38
Something about the grill's heat brings out the best flavor in the simplest chicken recipe.
We have over 700 dessert recipes just for summer fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn how to make fun and festive gingerbread cookies.
See a top-rated recipe for soft, chewy oatmeal cookies.
These sugar cookies stay puffy and moist even when cool.