These Rhubarb Shortcake Cookies were one of my first ever blog posts back in 2014 and probably one of my favorite blog posts ever. After three years, I felt that this post needed a little extra love — meaning some fresh photos that weren’t shot at 10 pm using nothing but fluorescent lighting and edited with something other than an app on my phone.
I’d say we’ve come a little ways since then.
Let me just say… I LOVE rhubarb. I love it so much. My favorite way to eat rhubarb is raw, fresh rhubarb straight out of the garden — my mouth is literally watering just thinking about it. It’s weird, I know, but I really do like it that way.
I honestly did try using a pastry blender to mix the butter and dry ingredients this time, but I’m just not patient enough. So hand mixing it is!
- 1½ cups fresh rhubarb / chopped
- 2 TB sugar
- 2 TB flour
- 2 cups flour
- 1 cup sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- dash of salt
- ½ tsp ginger
- 1 stick cold butter / diced
- ½ cup Greek yogurt
- 1 tsp vanilla
- 1 cup powdered sugar
- 5 TB heavy cream
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- Chop rhubarb, toss with flour and sugar, and set aside.
- In a large bowl, combine dry ingredients. Next, add in diced butter and use a pastry blender (or your hands) to cut in butter until it resembles fine crumbs. Fold in yogurt and vanilla with crumb mixture until it forms a sticky dough, adding more yogurt if necessary. Finally, fold in rhubarb until evenly distributed.
- Use a medium ice cream scoop to form dough into even balls and arrange 12 cookies on the baking sheet. Bake for 15-18 min until lightly golden. Working in batches until all cookies have been baked.
- Let cool on a cooling rack. When cookies are cool, combine powdered sugar and heavy cream to form a glaze and drizzle over cookies.
These look delish!!!
Thank you!
These look so delicious! I grew up eating rhubarb, so I have to try these!
Me too! Rhubarb is the best!