Wednesday, July 8, 2020

Rhubarb Thumbprints #SummerDessertWeek

Tender sweet cookies filled with a tangy rhubarb filling.  These are sure to be a big hit and they help to use up some of that rhubarb that is overflowing in your garden. Win/Win.

Rhubarb Thumbprints

We are still celebrating Summer Dessert Week.......

Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We're celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!

Summer Dessert Week logo   
 Check out the amazing #SummerDessertWeek recipes from our bloggers today!

  Ice Cream & Chilled Desserts:
Summertime Pies:
Sweet Summertime Cakes and Cupcakes:
No Bake Treats:
Baked Desserts:
Summer Treats:
Our friends John and Kirsten were working on their gardens in the spring and transplanted their rhubarb into my garden.  It is doing extremely well.  I have rhubarb coming out of my ears.  I have been a rhubarb making fool, so I will be sharing many recipes with you in the days to come.


Rhubarb Thumbprints pin

 This is my final recipe for Summer Dessert Week but please follow the hashtag to see what the others share for the rest of the event.  As for me, I have a delicious Watermelon Salad that I'm sharing tomorrow and an Instant Pot Soul Food recipe that I'm sharing on Friday.

Hope the rest of your week is wonderful.  Stay safe.......

#desserts, #cookies, #rhubarb, #thumbprint,
Desserts, Cookies
Yield: 36 cookies
Rhubarb Thumbprints

Rhubarb Thumbprints

Tender sweet cookies filled with a tangy rhubarb filling. These are sure to be a big hit and they help to use up some of that rhubarb that is overflowing in your garden. Win/Win.
Prep time: 30 MCook time: 12 MTotal time: 42 M


  • 1 stick butter, room temperature
  • 1/2 c. sugar
  • 1/2 c. brown sugar, packed
  • 2 eggs
  • 2 1/4 c. flour
  • 1/2 t. baking soda
  • pinch of salt
  • 1 3/4 c. chopped rhubarb
  • 3/4 c. sugar
  • 3 T. water
  • 2 T. cornstarch
  • 1/2 t. vanilla


  1. In large bowl of stand mixer, fitted with paddle attachment, cream together the butter and sugars until light and fluffy. Add the eggs, one at a time beating well after each.
  2. Reduce the speed to low and gradually add the flour until incorporate, stir in the baking soda and salt.  Increase speed and mix until well combined.  
  3. Cover bowl with plastic wrap and place in refrigerator while you make and cool the filling.
  4. Place the rhubarb, sugar and 2 Tablespoons of the water into a sauce pan over high heat.  Bring to a boil, reduce heat and simmer, covered until rhubarb is softened and the mixture is thickened, about 10 minutes, stirring often.
  5. Combine the cornstarch and remaining 1 Tablespoon of water and stir it into the rhubarb mixture.  Raise heat, bring to a boil and cook, stirring until thickened and glossy, about 2 minutes.  Remove from heat, stir in vanilla and let cool to room temperature.
  6. Roll the chilled dough into small balls and place on a baking sheet, covered with a silicone mat or parchment paper,  about 2" apart.  Use your thumb to press down the dough and leave a depression.  Fill the depression with the rhubarb mixture.  
  7. Bake in a preheated 375* oven for 10-12 minutes, until cookies are golden brown around the edges.  Let cool on baking  sheet for 5 minutes before moving to a rack to cool completely.


Adapted from a recipe found at Taste of Home by Pauline Bondy.



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Created using The Recipes Generator


  1. I love thumbprint cookies and these look delish!

  2. Replies
    1. Wow, thanks so much for catching that. I am amending the recipe right now.

  3. What a great flavor choice for a thumbprint cookie! Very different. Love it!

  4. We love rhubarb, can't wait to give these a try!

  5. Thumbprint cookies are my favorite, and I am loving the flavor of rhubarb in these!

  6. Thumbprints are such a fun cookie! I usually only think about them at Christmas but this rhubarb version is great for summer!

  7. These look so cute! And the rhubarb flavor sounds delicious in a cookie.


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