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.

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!

  

 Check out the amazing #SummerDessertWeek recipes from our bloggers today!

  Ice Cream & Chilled Desserts:

• Caramelized Pineapple No-Churn Ice Cream from Love and Confections
• Chocolate Covered Frozen Strawberries from Our Sutton Place
• Coffee Panna Cotta from Pastry Chef Online
• Strawberry Margarita Popsicles from Cheese Curd In Paradise
• Pineapple-Orange Sherbet Popsicles from Palatable Pastime
• Strawberry Rhubarb Ice Pops from Jolene's Recipe Journal
•  

Summertime Pies:

• Mason Jar Lid Cherry Cheesecake Pies from For the Love of Food

Sweet Summertime Cakes and Cupcakes:

• Southern Pineapple Sunshine Cake from Big Bear's Wife 
• Strawberries and Cream Cupcakes from Hezzi-D's Books and Cooks
• Strawberry Pound Cake from Savory Experiments
• Blueberry Lemon Dump Cake from Sweet ReciPEAs
• Key Lime Sheet Cake from It's Shanaka

No Bake Treats:

• Lemon Blueberry Fluff from Daily Dish Recipes
• Fruity Watermelon Pizza from Bloggetti

Baked Desserts:

• Chocolate Chess Pie from Back To My Southern Roots
• Bourbon Peach Empanadas from A Kitchen Hoor's Adventures
• Rhubarb Thumbprints from A Day in the Life on the Farm

Summer Treats:

• Easy Caramel Banana Sauce from Cindy's Recipes and Writings

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.

If you are finding yourself overrun by rhubarb here are some ideas for you.  Strawbery Rhubarb BBQ Sauce, Rhubarb, Rose and Almond Cake, Strawberry Rhubarb Jam, Roasted Rhubarb, Rhubarb Crumble, Rhubarb Cobbler, Cinnamon Rhubarb Muffins, Strawberry Rhubarb Upside Down Cake and Rhubarb and White Chocolate Cake.  You are very welcome.

 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

American

Yield: 36 cookies

Author: Wendy Klik

Print

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

Ingredients:

• 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

Instructions:

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.

Notes:

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

Calories

65.89

Fat (grams)

2.82

Sat. Fat (grams)

1.70

Carbs (grams)

10.08

Fiber (grams)

0.11

Net carbs

9.97

Sugar (grams)

9.42

Protein (grams)

0.43

Sodium (milligrams)

46.37

Cholesterol (grams)

17.08

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