Soft Rhubarb Cookies with Cream Cheese Frosting

My only memory of trying rhubarb is eating it raw and dipping it in sugar in my first grade class. I've surprisingly never had it since then and have never had the desire to eat it. Then last month my neighbor brought us some rhubarb from his garden and I figured this was the best time to try it. I searched all sorts of dessert recipes and he suggested making cookies so I found this recipe online.

I have to say I was a little unsure if I would like these, but the cookie base alone is so soft and delicious. I can't wait to use it with other ingredients added in. And the rhubarb and coconut mixed in provided the perfect tart bite paired with the sweet cream cheese frosting. Let's just say I ate more than my fair share of these and I'm excited to make them again. If you are able to get your hands on some rhubarb do yourself a favor and make these!

Soft Rhubarb Cookies with Cream Cheese Frosting

Adapted from Taste of Home

Makes 20 Cookies

1/2 cup + 2 Tbsp. butter

3/4 cup packed brown sugar

1 large egg

1 1/2 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup diced fresh or frozen rhubarb*

1/3 cup unsweetened shredded coconut

Cream Cheese Frosting

3 oz. cream cheese, softened

1 Tbsp. butter, softened

1 1/2 cups powdered sugar

3 tsp. vanilla extract

1. In a large bowl, cream butter and brown sugar until light and fluffy, about 2 minutes. Beat in egg.

2. In a separate bowl, combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut until combined.

3. Using a cookie scoop, roll the dough into rounded balls and place 2 inches apart onto greased baking sheets.

4. Bake at 350°F for 10-12 minutes or until lightly golden brown. Cool for 5 minutes before removing to wire racks to cool completely.

4. For frosting, in a medium bowl, beat cream cheese and butter with a hand mixer until fluffy. Beat in the powdered sugar and vanilla. Frost over completely cooled cookies. Store in an airtight container in the fridge for up to a week.

*If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.