SOUR CREAM RHUBARB COOKIES RECIPE - (3.6/5)
Provided by á-51103
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar together with an electric mixer at medium speed until light and fluffy. Add the egg and beat to combine. Beat in the sour cream and vanilla, making sure all the ingredients are well combined. Add 1/3 of the flour mixture and beat until combined. Add another 1/3 of the flour mixture and repeat until all the ingredients are combined. Stir in the rhubarb. Drop rough tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake 10 to 12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little color. Let cool slightly, then remove to a rack to cool completely.
SOUR CREAM RHUBARB SQUARES
This recipe was rescued and given a new name. I have changed a few of the ingredients, all in all this is a wonderful recipe. My family was surprised it tasted so good as they don't like rhubarb that much- but changed their mind when they took the first bite. So pucker up and kiss the cook!
Provided by Pat Duran
Categories Fruit Desserts
Time 1h
Number Of Ingredients 14
Steps:
- 1. Reserved Topping: Mix sugar, nuts, butter and cinnamon till crumbly; set aside. --- Filling: Cream together brown sugar, shortening and egg. Thoroughly stir flour, soda and salt; add to cream mixture alternately with sour cream. Stir in rhubarb. Pour into a greased and floured 9x13-inch baking pan. Sprinkle with reserved topping Bake at 350^ for 45-50 minutes. Cut into squares. Serve warm or cool, with ice cream, if desired.
RHUBARB COOKIES
We have two prolific rhubarb plants, so I'm always looking for new ways to use the harvest. The recipe for these soft, delicious cookies, flavored with coconut, was given to me by a friend. -Shauna Schneyder, Idaho Falls, Idaho
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.
Nutrition Facts : Calories 126 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 68mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
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
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.
SOUR CREAM RHUBARB COFFEE CAKE
This is an 'any time of day' cake that my mom used to make. Good warm or cold, this cake is incredibly moist inside, while the surface has a tiny bit of crisp from the sugar granules. Tangy rhubarb and sour cream are offset by the sweet cake and sugar sprinkle. It is DE-lish!
Provided by dcshoffman
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk flour, baking soda, and baking powder in a bowl. Beat butter and brown sugar with an electric mixer in a separate large bowl until smooth, and stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into prepared baking dish. Spread rhubarb over batter. Mix white sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the rhubarb.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 35.2 g, Cholesterol 44.3 mg, Fat 12.3 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 7.5 g, Sodium 219.8 mg, Sugar 17.6 g
SOUR CREAM RHUBARB MUFFINS
Make and share this Sour Cream Rhubarb Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream brown sugar and butter.
- Add sour cream and eggs, mix well.
- Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
- Stir flour mixture into the sour cream mixture until moistened.
- Fold in rhubarb.
- Pour into greased muffin tins.
- Mix together sugar and remaining cinnamon and sprinkle over batter.
- Bake at 375 degrees for 25 to 30 minutes.
Nutrition Facts : Calories 182.3, Fat 8.6, SaturatedFat 4.9, Cholesterol 51.1, Sodium 143.1, Carbohydrate 23.4, Fiber 0.8, Sugar 10.9, Protein 3.2
SOUR CREAM RHUBARB SQUARES
Perfect to serve for dessert or with coffee
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Lunch, Snack, Treat
Time 1h20m
Yield Makes 15 squares
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/gas 4/fan 160C. If baking to cut into squares, line a 33 x 23 x 5cm baking tin with non-stick baking parchment. If serving as a pudding simply grease a similar-sized ovenproof dish with a little butter.
- Melt about 15g/1⁄2oz of the butter and stir into the caster sugar, nuts and cinnamon in a bowl. Set aside.
- Cream together the rest of the butter with the muscovado sugar and egg. When smooth and creamy, stir in the flour, bicarbonate of soda, 1⁄2 tsp salt and the soured cream. Lastly, stir in the rhubarb.
- Pour the rhubarb mixture into the prepared tin and sprinkle with the sugar and nut topping. Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. Serve immediately as a pudding, or leave to cool and cut into squares. Keeps for 4-5 days in an airtight tin.
Nutrition Facts : Calories 277 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.63 milligram of sodium
RHUBARB SOUR CREAM PIE
This is a favorite in our house during rhubarb season. My husband who doesn't care much for rhubarb loves this pie. It has a creamy sweet tart tang.
Provided by S. HODGE
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
- In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
- Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 75.2 g, Cholesterol 51.2 mg, Fat 20.1 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 188.3 mg, Sugar 51.6 g
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