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Rhubarb Cookie
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Ingredients
1 1/2
cup
frozen rhubarb
squeeze out liquid well
1/2
cup
granulated sugar
2
cups
Meadowlark pastry flour
2
tsp
baking powder
1/2
tsp
salt
7
tbsp
butter cut into small pieces
3/4
cup
sour cream
1
egg
Instructions
Combine dry ingredients.
Put the butter into the mixture until crumbly.
Add sour cream and rhubarb.
Drop onto cookie sheet. Mush down a little.
Sprinkle with coarse sugar if desired.
Bake at 350 for 15 minutes or until golden brown.
Notes
Water Activity: 0.845
pH: 5.31
Lab Report