Rhubarb Cookies
Sweet and tangy rhubarb preserves are sandwiched between tender cookies, creating a delightful treat perfect for tea parties, picnics, or casual get-togethers with family and friends.
Ingredients
Instructions
- Cream margarine, sugar, and eggs until smooth.
- Add buttermilk and vanilla; mix well.
- In a separate bowl, measure all dry ingredients and mix together.
- Gradually beat or stir the dry ingredients into the wet mixture.
- Chill the dough for at least 30 minutes.
- Roll out the dough on a floured surface and cut into small cookies.
- Place a spoonful of rhubarb preserves on each cookie and cover with another cookie to form a sandwich.
- Press the edges together and perforate the top with a fork.
- Bake at 400°F (or 350°F if preferred) for approximately 10 minutes or until lightly golden.
Tips & Substitutions
For a lighter version, you can substitute half of the margarine with unsweetened applesauce. If you don't have buttermilk, mix 3/4 cup of milk with 1 tablespoon of vinegar and let it sit for 5 minutes. Make sure to chill the dough thoroughly; this prevents the cookies from spreading too much while baking. Experiment with different fruit preserves for unique flavors.
Serving Suggestions
These rhubarb cookies are delightful on their own but can be served alongside a cup of tea or coffee for an afternoon treat. For a more substantial dessert, consider pairing them with a scoop of vanilla ice cream or a dollop of whipped cream. They also make a wonderful addition to any picnic spread or dessert table.
Storage & Reheating
Store leftover rhubarb cookies in an airtight container at room temperature for up to five days. If you're looking to keep them longer, freeze the cookies in a single layer, then transfer them to a freezer bag for up to three months. To reheat, place them in a warm oven for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Cookies contains roughly 77 calories, with 1g protein, 13g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh rhubarb instead of preserves?
Yes, you can use fresh rhubarb to make your own preserves. Cook chopped rhubarb with sugar and a splash of water until thickened, then use it in the cookies. Just ensure it's well-cooked and sweetened, as raw rhubarb might be too tart for the cookies.
What can I substitute for margarine?
You can substitute margarine with an equal amount of unsalted butter for a richer flavor, or use coconut oil for a dairy-free option. If you're looking for a vegan choice, opt for a plant-based butter substitute that can withstand baking temperatures.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and still soft in the center. Keep an eye on them during the last few minutes of baking, as they can quickly go from perfect to overbaked. Let them cool slightly on the baking sheet before transferring to a wire rack.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).