Recipe for: Crispy cookies with rhubarb - photo 1
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Recipe for: Crispy cookies with rhubarb

Desserts Cakes and Bakes Regional Cuisine of Poland 35 min Medium 23 wyświetleń ~32.64 PLN * - (0)
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Description

Delicate crumbly cookies filled with seasonal rhubarb — a combination of buttery, crumbly dough with a tart, slightly sweet filling. Inspired by the Polish tradition of spring baking: rhubarb adds freshness and intensity to the dessert, and the cookies are perfect for an afternoon snack, with coffee, or as a dessert after a light lunch. The crumbly cookies have golden edges and a pink, slightly gelatinous center; they can be served solo, dusted with powdered sugar, or with a spoonful of thick cream or vanilla ice cream. The recipe includes a step-by-step description of how to prepare the dough, tips on using a knife and rolling pin, and alternatives for decoration.

Ingredients Used

Ingredients (10)

Servings:
24
  • Wheat flour 360 g
  • Butter 180 g
  • Sugar 180 g
  • Chicken egg 2 szt. (~120 g)
  • Baking powder 5 g
  • Rhubarb 400 g
  • Cornstarch 10 g
  • 🌿 Przyprawy
  • Salt 2 g
  • ✨ Opcjonalne
  • Powdered sugar 80 g
  • Lemon zest 5 g
💰 Szacowany koszt dania: ~32.64 PLN (1.36 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Preparing the ingredients: take the butter out of the fridge and cut it into 1–2 cm cubes. If the dough is easier to knead when cold, work quickly. In a large bowl, sift the flour and baking powder, add sugar and salt. Mix the dry ingredients evenly with a wooden spoon.

Ingredients: Wheat flour, Baking powder, Sugar, Salt, Butter
Use a large metal or glass bowl and a sieve to sift the flour. Work quickly so that the butter doesn't have time to soften. A common mistake: warming the butter with your fingers for too long — the dough will be less crumbly.
2

Rubbing butter with dry ingredients: add the chopped butter to the bowl with flour. Quickly rub it in with your fingers or use a pastry cutter (or a mixer with a dough attachment) until the mixture resembles coarse crumbs with a few larger pieces of butter (the size of peas).

Ingredients: Butter, Wheat flour
Use a pastry cutter or a mixer with a blade attachment. If you are kneading by hand, work quickly (about 2–3 minutes). If the butter gets too warm, chill the bowl in the fridge for 10 minutes.
3

Adding the egg and combining the dough: make a well in the center of the crumble, crack in 1 egg (keep the other for brushing), quickly mix the center with a fork, then knead with your hands or a silicone spatula just until the dough starts to come together. Do not knead for long — it should form a compact, slightly lumpy dough. Shape the dough into a disk, wrap it in plastic wrap, and place it in the fridge for 15–20 minutes to firm up and make it easier to roll out.

Ingredients: Sugar, Salt, Wheat flour, Butter
Use a wooden spoon or knead briefly by hand; if you don't have a refrigerator, chill in the coldest spot in the kitchen. The dough is ready to roll when the surface doesn't stick and holds its shape when pressed with a finger.

Filling

4

Prepare the rhubarb: wash the stalks, trim the woody ends, and cut into pieces about 1 cm long. In a medium saucepan, add the chopped rhubarb and 60 g of sugar (from your supply), and optionally, a teaspoon of fresh lemon zest. Heat over medium heat, stirring every 1–2 minutes for 6–8 minutes until the rhubarb softens and starts to release juice.

Ingredients: Rhubarb, Sugar, lemon zest
Use a medium saucepan with a thick bottom and a wooden spoon for stirring. Be careful not to boil too hard — the rhubarb should break down but not burn.
5

Thickening the filling: dissolve the cornstarch in 1–2 tablespoons of cold water, pour it into the hot rhubarb, and cook for another minute until the mixture thickens and becomes translucent. Remove from heat and set aside to cool — the filling should be slightly sticky, not completely liquid.

Ingredients: Cornstarch, Rhubarb
If you don't have measured water, use 10–15 ml. Adding too much starch will make the filling gummy; if it's too runny, add a little more starch dissolved in water.

Shaping and baking

6

Preheat the oven to 180°C (top-bottom). Take the dough out of the fridge and roll it out on a floured surface to a thickness of 3–4 mm. Use a round cutter with a diameter of about 6–7 cm to cut out circles. On half of the circles, place about 8–10 g of cooled rhubarb filling with a teaspoon, leaving the edge. Cover with the second circle and press the edges with a fork or your fingers to seal tightly.

Ingredients: Wheat flour, Rhubarb, Cornstarch, Sugar
Use a rolling pin and a countertop or parchment paper (roll out the dough between two sheets of paper). If the dough has softened, chill the cut circles for 10 minutes before baking. Common mistake: too much filling — the cookies will fall apart while baking.
7

Optionally brush the tops of the cookies with the remaining beaten egg diluted with a little water — this will give a golden shine. Arrange the cookies on a baking sheet lined with parchment paper, leaving 2–3 cm between them. Bake in a preheated oven for 12–14 minutes, until the edges are lightly golden. Remove and let cool on a wire rack.

The best is a standard-sized baking tray of 30×40 cm lined with parchment paper. Use a silicone brush for greasing. Do not bake for too long — the shortbread cookies color quickly and will become dry if you leave them in for too long.

Decoration

8

Once cooled, you can dust the cookies with sifted powdered sugar or prepare a quick icing: sift 80 g of powdered sugar and combine it with 1–2 tablespoons of hot water or lemon juice until you achieve a smooth, slightly runny consistency. Drizzle it thinly over the top and let it set.

Ingredients: Powdered sugar, lemon zest
If you added lemon zest to the filling, a glaze with a bit of lemon juice will enhance the aroma. Additionally, you can add powdered sugar for decoration.

Serving

9

Arrange the cookies on a flat plate or stand. Serve at room temperature or slightly warm (after 10 minutes out of the oven). They pair wonderfully with a cup of brewed coffee, herbal tea, or a spoonful of sour cream for contrast.

Ingredients: Rhubarb, Powdered sugar
Use a dessert plate with a diameter of 22–24 cm to serve a smaller portion, and a larger platter for a bigger one. Additionally, you can add fresh mint leaves as a decoration.

Fun Fact

💡

Rhubarb was popular in Poland as early as the 19th century; it was once valued not only as a dessert but also as a medicinal ingredient. In regional cuisine, spring rhubarb was often combined with yeast cakes and crumbly pastries.

Best for

wiosenny podwieczorek spotkanie przy kawie piknik na świeżym powietrzu

Tips

🍽️ Serving

Serve the cookies cooled, dusted with powdered sugar or drizzled with a thin layer of icing made from lemon juice. For contrast, serve with thick 18% cream or vanilla ice cream. For a party, layer the cookies on a cake stand; place parchment paper between the layers to prevent them from sticking together.

🥡 Storage

Store in an airtight container at room temperature for up to 3 days to maintain freshness. Baked and cooled cookies can also be frozen (for up to 30 days) — thaw at room temperature. Raw dough can be chilled or frozen for 7–14 days; thaw in the refrigerator before baking.

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