Table of Contents
  1. Watch how to make these rhubarb wafer cookies:
  2. Rhubarb Wafer Cookies Recipe

I’m going to admit something right away: this cookie is a vehicle for the filling. Sometimes the entire cookie as a whole is the focus but this rhubarb-frosting-like filling is really mind-blowing and the whole reason I devised this cookie. Rhubarb has always been normal for me. I grew up with a huge patch of this springtime vegetable (we usually only use it as a fruit) and as a family, we always baked delicious treats with it. As I’ve aged, I’ve come to realize rhubarb isn’t always normal for everyone. So if you aren’t used to it, this is the perfect gateway cookie to the world of rhubarb!

This is too much writing for the ease of these cookies, I promise. They are fun, simple and oh so good!

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Top down view of rhubarb wafer cookies with light pink filling sitting in a parchment lined treat box one top of white dish towel
Light brown sandwich cookies with light pink frosting filling sitting in box lined with parchment paper one wood surface

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Light brown rhubarb wafer cookie broken in half with light pink frosting spilling out with extra rhubarb stalk on top of wood bread board

Watch how to make these rhubarb wafer cookies:

Top down view of rhubarb wafer cookies with light pink filling sitting in a parchment lined treat box one top of white dish towel

Rhubarb Wafer Cookies

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It wouldn't be spring without a batch of rhubarb popping up in the garden. And when there's a bounty crop, these rhubarb wafer cookies are the perfect quasi-tart treat to bake!
Total Time 2 hrs 25 mins
Method Baking
Difficulty Intermediate
Author Kaleb

Ingredients

For the cookies

  • 1 cup butter room temperature
  • cup heavy whipping cream room temperature
  • 2 cups flour

For the filling

  • 1 cup finely chopped rhubarb
  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • ¼ cup sugar
  • 2 tsp cornstarch
  • 1 tsp salt
  • ¼ cup butter room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions
 

For the cookies

  • Cream the butter. Add the flour and cream. Mix until completely incorporated and combined. Wrap in plastic wrap and chill 45 minutes.
  • Preheat oven to 350°F.
  • Remove dough from the fridge and cut it into two pieces. Working with one piece at a time, roll to ⅛ inch thick.
  • Cut out 1 ½ inch rounds, pat both sides of cookie in sugar and place on a parchment-lined baking sheet.
  • Prick cookies with a fork to prevent bubbles and bake in the preheated oven until puffed and crisp, 7-10 minutes.
  • Remove from oven and cool. While cooling, continue to bake cookies and make the filling.

For the filling

  • Mix the rhubarb, lemon zest, lemon juice, sugar, cornstarch, and salt together. Bring to a boil.
  • Turn down to a simmer and continue to cook until thickened and jam-like, 10-15 minutes.
  • Remove from heat and cool, 45 minutes.
  • Once cooled, whip the butter and add the rhubarb jam, sugar, and vanilla.
  • Whip until smooth. Add more sugar to thicken, if needed.
  • To assemble cookies, spread 2 teaspoons of filling on the bottom of one cooled cookie and top with another, making a sandwich.

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper or designer, but I like to play each on The Gray Boxwood Farm. Come join me on my journey and let's learn together!

Learn more about me

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4 Comments

  1. I am looking forward to trying these. I was surprised the cookies didn’t have any sugar in it, but the outside coating must make up for that! Thanks for sharing this!

  2. I made these for my family and we loved them! Next time I will dice the rhubarb more finely instead of only doing medium dice. Thanks for the recipe!

  3. My wife and I love strawberry/rhubarb pie. Have you every tried putting strawberries in your jam with the rhubarb? … just another variant.