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Prep time
20 minutes
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Cook time
12 minutes
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Makes
two dozen
Author Notes
We had a bunch of leftover rhubarb after making bars, and I didn't want to waste it, so I made a cookie out of it. The cookies were an immediate hit. —Pat Zab
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Ingredients
- Dough
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0.5 cups
brown sugar
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1 cup
oatmeal
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1 cup
all-purpose flour
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1/2 teaspoon
baking powder
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1/2 teaspoon
cinnamon
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1/2 cup
vegetable oil
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1
egg white
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1/4 cup
milk
- center
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1/2 cup
sugar
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2 teaspoons
corn starch
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2 teaspoons
cold water
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1 cup
rhubarb, diced
Directions
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In medium bowl, mix together brown sugar, oatmeal, flour, baking powder, salt, and cinnamon.
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In small bowl, mix together vegetable oil, egg white, and milk. Using whisk or stick blender, mix well.
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Pour wet mixture into bowl with dry ingredients, and mix until moist. Set aside.
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Continue heating and stirring the rhubarb mixture until the rhubarb has softened and the mixture looks like jam. Remove from heat and let cool 10 minutes.
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Using #70 disher, dollop batter onto cookie sheet. Using fingers that are lightly dipped in water, form a small hollow well in the middle of each cookie – about ¾” diameter and 1/8” deep.
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Using two spoons, add about 1 tsp of rhubarb to the hollow well in each cookie.
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Using wet fingers, take about 1 tsp of dough from bowl and form into a flat circle – about the size of a quarter. Place it on top of the rhubarb on each cookie. It’s okay if some of the rhubarb remains exposed.
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Bake for 12 minutes at 350 F – or until outer edges start to brown. Remove from oven and let cool 10 minutes.
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