Betty Crocker Rhubarb Coconut Cookies Recipes

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RHUBARB COCONUT COOKIES



Rhubarb Coconut Cookies image

At our garden club fund-raiser, each group within the club serves a different kind of food. These cookies are made by the "rhubarb group"...and they are always the first to sell out!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 14

1/2 cup shortening
1-1/3 cups packed brown sugar
1 large egg, room temperature
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup 2% milk
1 cup diced fresh or frozen rhubarb
1 cup chopped pecans
1 cup raisins
1/2 cup sweetened shredded coconut

Steps:

  • In a bowl, cream shortening and brown sugar. Add egg; beat well. Combine dry ingredients; add to the creamed mixture alternately with milk. Mix well. Stir in rhubarb, nuts, raisins and coconut. , Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 12-15 minutes or until golden. Cool on wire racks.

Nutrition Facts : Calories 252 calories, Fat 12g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 120mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.

RHUBARB MERINGUE DESSERT



Rhubarb Meringue Dessert image

A press-in-the-pan crust makes an easier-than-pie dessert that tastes just as heavenly!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 9

Number Of Ingredients 12

1/2 cup butter or margarine, softened
1 cup Gold Medal™ all-purpose flour
1 tablespoon sugar
3 eggs, separated
1 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/2 cup half-and-half
2 1/2 cups cut-up rhubarb
1/3 cup sugar
1 teaspoon vanilla
1/4 cup flaked coconut

Steps:

  • Heat oven to 350°F. Mix butter, 1 cup flour and 1 tablespoon sugar. Press evenly in ungreased square pan, 9x9x2 inches. Bake 10 minutes.
  • Mix egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and half-and-half in large bowl. Stir in rhubarb. Pour over hot crust. Bake 45 minutes.
  • Beat egg whites in medium bowl with electric mixer on high speed until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Beat in vanilla. Spread over rhubarb mixture; sprinkle with coconut. Bake about 10 minutes or until light brown; cool about 30 minutes. Cut into about 3-inch squares.

Nutrition Facts : Calories 320, Carbohydrate 45 g, Cholesterol 105 mg, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 170 mg

FIVE-INGREDIENT RHUBARB SQUARES



Five-Ingredient Rhubarb Squares image

Rhubarb in your garden? Turn it and four other ingredients into a delicious warm-from-the-oven dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 16

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup cold butter or margarine, cut into small pieces
1 3/4 cups sugar
3 eggs
4 cups sliced fresh rhubarb
Whipped cream, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 2 tablespoons of the cake mix. In large bowl, cut butter into remaining cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In bottom of ungreased 13x9-inch pan, pat 2 cups of the mixture. Reserve remaining crumbly mixture for topping. Bake 13 minutes.
  • In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.
  • Bake 45 to 50 minutes longer or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.

Nutrition Facts : Calories 290, Carbohydrate 46 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 34 g, TransFat 0 g

BETTY CROCKER RHUBARB COCONUT COOKIES



Betty Crocker Rhubarb Coconut Cookies image

From the Betty Crocker Cook Book. Haven't tried them yet. They sound good and I do have that darned rhubarb, lol.

Provided by Dienia B.

Categories     Drop Cookies

Time 49m

Yield 64 serving(s)

Number Of Ingredients 14

1/2 cup shortening
1/4 cup sugar
3/4 cup corn syrup
1 egg
1 cup thick cooked rhubarb
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1/4 teaspoon clove
1 cup coconut
1/2 cup raisins
1/2 cup chopped nuts

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Mix shortening, sugar, corn syrup, egg and rhubarb thoroughly.
  • Blend flour, baking powder, baking soda and spices together.
  • Blend rhubarb and flour mixtures together.
  • Stir in rest of ingredients.
  • Drop dough by heaping teaspoons on greased baking sheets.
  • Bake for 15 to 18 minutes.

Nutrition Facts : Calories 61.9, Fat 3.1, SaturatedFat 1.3, Cholesterol 3.3, Sodium 42.8, Carbohydrate 8.1, Fiber 0.5, Sugar 2.6, Protein 0.8

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