Lemon Rhubarb Cookies Recipes

LEMON RHUBARB BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 2 cups flour, butter, and 1/2 cup white sugar together in a bowl until crumbly; press into the bottom of a 12x9-inch baking dish.
• Bake in preheated oven until crust is light brown, 25 to 30 minutes.
• Beat eggs, 1 cup sugar, and 6 tablespoons flour together in a bowl until smooth; add rhubarb, coconut, lemon juice, and vanilla extract and stir to coat. Pour the rhubarb mixture over the crust.
• Bake in preheated oven until the fruit layer is set, 35 to 40 minutes. Let bars cool completely before serving.

LEMON RHUBARB COOKIES

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl cream together the butter, brown sugar, and sugar. Add in the egg and mix well.
• In a medium bowl combine the flour, baking powder, and salt.
• Add the dry ingredients to the wet ingredients and mix well. Your dough may be a little dry at this point.
• Stir in the rhubarb, lemon zest, and lemon juice and mix until well combined.
• Drop the dough onto ungreased cookie sheets by heaping tablespoons. Place the cookies at least 2 inches apart.
• Bake for 12-15 minutes or until the cookies are just starting to brown slightly.
• Remove from the oven and allow to cool for 2 minutes before removing them to a wire rack to cool completely.

RHUBARB SPICE CAKE WITH LEMON SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
• In a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow to cool before slicing.
• To make the Lemon Sauce: In a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using.
• Serve slices of cake with the warm lemon sauce.

RHUBARB COOKIES

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.

RHUBARB LEMON MUFFINS

Steps:

• In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon zest. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack.