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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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Watch how to make these rhubarb wafer cookies
Rhubarb Wafer Cookies
Ingredients
For the cookies
- 16 tbsp (2 sticks) unsalted butter room temperature
- ⅓ cup heavy cream room temperature
- 2 cups all-purpose flour
For the filling
- 1 cup finely chopped rhubarb
- 2 tsp lemon zest
- 2 tbsp fresh lemon juice
- ¼ cup granulated sugar
- 2 tsp cornstarch
- 1 tsp kosher salt
- 4 tbsp unsalted butter room temperature
- 1 cup sifted 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.16 tbsp (2 sticks) unsalted butter, 2 cups all-purpose flour, ⅓ cup heavy cream
- Preheat oven to 350°F.
- Remove dough from the refrigerator 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 the 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 the 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.1 cup finely chopped rhubarb, 2 tsp lemon zest, 2 tbsp fresh lemon juice, ¼ cup granulated sugar, 2 tsp cornstarch, 1 tsp kosher salt
- 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, powdered sugar, and vanilla.1 cup sifted powdered sugar, 1 tsp vanilla extract, 4 tbsp unsalted butter
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Is it ok to refrigerate the dough overnight?
My wife and I love strawberry/rhubarb pie. Have you every tried putting strawberries in your jam with the rhubarb? … just another variant.
Finally…another way to use rhubarb. Can’t wait for spring!
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!
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!