I find it almost unbelievable that this is the very first rhubarb recipe to be posted on Becky Bakes. I mean, I love rhubarb! I look forward to it every spring. In order to remedy this oversight I am officially declaring it Rhubarb Week on Becky Bakes. So go out and grab yourself some rhubarb and I’ll meet you right back here!
Kicking things off is this yummy rhubarb cookie. I have never made a cookie with rhubarb before but since cookies are one of my favorite desserts it seemed like a good place to start. These were really good. The white chocolate, coconut and rhubarb all complemented each other and made for a really interesting flavor. These cookies would be good without the cream cheese frosting…but why not make a good thing even better right?!
Rhubarb, Coconut, and White Chocolate Chip Cookies
- 1 cup (2 sticks) butter
- 1-1/2 cups packed brown sugar
- 2 eggs
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups diced fresh rhubarb
- 3/4 cup flaked coconut
- 3/4 cup white chocolate chips
Cream Cheese Frosting
- 1 package (8 ounces) cream cheese, softened
- 2 tablespoon butter, softened
- 2 teaspoonsvanilla extract
- 2 1/2 cups powdered sugar
- splash of cream/milk
In a large bowl, cream butter and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in the rhubarb, coconut, and white chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
In a bowl, beat cream cheese, butter and vanilla. Gradually beat in the powdered sugar until smooth. Add a bit of cream/milk if needed to attain the desired consistency. Spread over cooled cookies. Store in the refrigerator.
Inspired by Taste of Home