This New York Cheesecake can compete with the best! It is extremely creamy, employs amaretto rather than lemon flavor, and lacks a crust to offset its luxurious taste. 16 fortunate folks are served. Serve with fresh berries or fruit slices with whipped cream.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup butter
- 1 cup white sugar
- 1 egg
- 1 cup chopped rhubarb
- ½ cup raisins (Optional)
- ½ cup chopped nuts (Optional)
- 3 tablespoons flax seeds (Optional)
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl. Set aside.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat the egg into the butter until completely blended, then stir in the rhubarb. Mix in the flour mixture until just incorporated. Fold in the raisins, nuts, and flax seeds; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
| Calories | 94 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 102 mg |
| Sugars | 7 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I thinly sliced the rhubarb as suggested. i also used half white sugar and half brown sugar. As I love cinnamon I double the amount. as for the nuts and raisins. that can be any nuts and any dried fruit. never used the flex seed. this recipe is in my top 5
A little too dry while mixing in the dry ingredients. Othen that it was very tasty.
A nice cookie. It would probably be better by replacing half of the sugar with brown sugar. I used about 1 1/2 c rhubarb and followed the recipe exactly. I followed the recipe exactly, adding walnuts and a little water at the end as the dough needed it to come together. I would make these again; it was a good way to use a small quantity of rhubarb.
So at the last minute before a camping trip I realized I didn’t have the 4 C., rhubarb needed to make my usual rhubarb bars so when I saw this I jumped on it. I didn’t really have time to do the drop version so I put it in a small baking dish for a bar version baking for 30 minutes. I probably could have used a 9×13, but wasn’t sure, so they are a but thicker than a typical bar, but still absolutely perfect and saved the day!
A new favorite recipe! I did as suggested in the reviews and used 1/2 cup sugar and 1/2 cup brown sugar and cut my rhubarb into small pieces. My mix-ins were cropped dried cherries, coconut and almond slivers. My family has gobbled them up, I’m glad I made a double batch! Next time I may try fresh, grated ginger…
Very good, even added almonds and lemon peel to it!
The cookies were pretty good but the dough was pretty crumbly. First time making rhubarb cookies but I think I’ll try a different recipe next time.
I have to thank Rachel for this awesome recipe!!!! I just love it. Like many, I did add a few of my own touches according to my tastes, but it hadn’t been for how tasty this recipe sounded I’d never have tried to make cookies out of Rhubarb. I added a generous amount of fresh grated ginger and some orange zest to the recipe, and only half the cinnamon. I did not add the other spices this time. Can’t wait to curl up with a book and enjoy these. This is a MUST TRY recipe.
Very good I’m gluten free . I used gluten free flour and they turn out very good I just used 13/4 cup of flour
Took several of the recommendations on this one but still good! I wanted a tart rubarb tasting cookie. So I doubled the rubarb but I’d probably triple next time if not more. Next time I’d leave out the raisins and cloves because they overpower the rubarb flavor. Added one cup of oatmeal and some coconut. I’d probably add more coconut next time. They are more of a muffin texture but still work as cookie. Will probably make again and try some adjustments.
Tried to make it healthier, substituted 1/2 of the flour with 2T milled flax seed & whole wheat flour to amke a cup, and 1 C with oat flour, substituted 1/2 the butter with 1/4 C greek yogurt, didn’t quit fill the cup with sugar. Used almond for nuts and used some chia seeds with flax seeds. They were still moist & yummy.
Did half white, half brown sugar and added chocolate chips. They turned out amazing! Very delicious.
perfected as is
Just average. Swapped out half white for lt bn sugar. Didn’t use raisins or flax. Used almost 2x rhubarb and almonds-slightly toasted. Tasted like a fancy-soft spice cookie. No rhubarb taste. If I make it again will use half the baking powder/soda. These cookies do not spread.
I liked this. The cookies weren’t quite what I expected, but I did substitute whole wheat for white flour without increasing liquid, so I should have expected them to be a bit drier.
These are wonderful! Only thing diff I did was use 2 cups rhubarb and about 1/2 cop toasted coconut. Also did 1/2 white and 1/2 brown sugar….YUMMO!!! Hubby loved them also! Thanks for the recipe!
Smells good. I used chia seeds. BUT the cookies are REALLY dry.
I have gooseberry bushes in my garden and harvest the berrys when they turn red. By replacing the rhubarb, raisins, and nuts with gooseberries, I made gooseberry cookies. The combination of the berry’s tartness and the sweetness of the dough is awesome. Because of a big harvest, I will be making and freezing hundreds of these cookies.
I almost never write reviews here, but I feel this recipe is worthy of a review. These cookies are just okay, I would say. I didn’t really change anything other than doubling the rhubarb and omitting the raisins, nuts, and flax. As noted by others, these cookies are more like muffins. In fact, you could probably cook them in a muffin tin and they would be very tasty. However, as a HUGE rhubarb fan, even doubling the amount of rhubarb was not enough to overpower the ground cloves. Personally, I would omit the cloves altogether. Most of what I taste is clove, which is hugely disappointing to someone who likes strong rhubarb flavor. I plan to try this same concept (a drop cookie with rhubarb) using a different base recipe like a standard oatmeal raisin cookie. If that turns out well, I might post a completely new recipe of it here on allrecipes.com.
This was a really good cookie!! I changed a few things: I doubled the recipe, used 2 cups of frozen rhubarb (thawed and drained), 16 oz frozen strawberries, added 1 cup oatmeal, and like the others used half the sugar white and half brown. For the rhubarb, I briefly chopped it in the food processor. I thawed but did not drain the strawberries and also briefly chopped them as well. I used everything else and cooked as instructed and they turned out AMAZING! If you like strawberry rhubarb pie, you will really like them prepared this way.
Just made these and had some hot out of the oven, super yummy and wonderfully fluffy!