Remarkablerhubarbbites Recipes

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RHUBARB COOKIES

If you make one thing this rhubarb season, it needs to be these cookies. They are crunchy and salty on the outside and tender and chewy on the inside. They also have surprises like sweet white chocolate chips and crunchy chopped walnuts hidden in every bite. But the star of the show is the tangy, soft and beautifully pink rhubarb that is strewn throughout.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 20 to 22 cookies

Number Of Ingredients 12



Rhubarb Cookies image

Steps:

  • Sift the flour, kosher salt, baking powder and baking soda together in a large bowl.
  • Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and yolk, then beat in the vanilla.
  • Reduce the mixer speed to low. Add the dry ingredients and beat until well combined, about 1 minute. Fold in the chocolate chips and walnuts, then fold in the rhubarb. Cover the bowl with a clean dish towel and refrigerate the dough for at least 1 hour or up to overnight.
  • Preheat the oven to 375 degrees F. Line 2 baking sheets with reusable nonstick mats (or parchment).
  • Use a 1-ounce ice cream scoop to scoop the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 10 cookies, roughly 1 1/2 ounces each, per baking sheet). Sprinkle the sea salt on top of the dough balls.
  • Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 14 to 16 minutes. Let cookies cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
  • Store the cookies in a tightly sealed container at room temperature for up to 5 days.

1 2/3 cups all-purpose flour (see Cook's Note)
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
2/3 cup packed light brown sugar
1 large egg plus 1 large yolk
1 teaspoon pure vanilla extract
1 cup white chocolate chips (about 6 ounces)
1 cup walnut halves (about 4 ounces), roughly chopped
1 1/2 stalks rhubarb (about 4 ounces), chopped into 1/4-inch pieces
1 tablespoon flaky sea salt

REMARKABLE RHUBARB BITES

Make and share this Remarkable Rhubarb Bites recipe from Food.com.

Provided by Dancer

Categories     Bar Cookie

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 11



Remarkable Rhubarb Bites image

Steps:

  • Preheat oven to 350°F.
  • Mix together rhubarb and 1/2 cup sugar.
  • Set aside. Cream shortening, remaining 1/2 cup sugar and brown sugar.
  • Add egg and then stir in baking soda, salt, cinnamon and flour.
  • Stir in vanilla, then rhubarb mixture. Place batter in a greased and floured 13x9" baking pan and bake for 40-45 minutes.
  • Let cool, sprinkle with confectioners' sugar and cut into 2" squares.
  • Nancy {:-).

Nutrition Facts : Calories 148.4, Fat 4.6, SaturatedFat 1.1, Cholesterol 7.8, Sodium 82.9, Carbohydrate 25.9, Fiber 0.5, Sugar 17.4, Protein 1.4

2 cups rhubarb, diced
1 cup sugar
1/2 cup shortening
1 cup brown sugar
1 egg
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 cups flour
1/2 teaspoon vanilla
confectioners' sugar

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