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Rhubarb Cookie Cake
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1/2 cup Land O Lakes® Butter

1 cup all-purpose flour

1/3 cup sugar


4 stalks (2 cups) fresh rhubarb,   sliced into 1/2-inch pieces

2/3 cup sugar

1/4 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon ground ginger

2 large Land O Lakes® Eggs

1/4 cup firmly packed brown sugar


1 cup Land O Lakes® Heavy Whipping Cream

2 tablespoons firmly packed brown sugar

 *Substitute frozen rhubarb, thawed, well-drained.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Melt butter in 2-quart saucepan over medium-low heat. Cook, stirring constantly, 3-4 minutes or until butter just begins to turn golden brown.

  3. STEP 3

    Immediately remove from heat. Add 1 cup flour and 1/3 cup sugar; mix well. Press firmly into bottom of ungreased 8-inch square baking pan.

  4. STEP 4

    Combine rhubarb, 2/3 cup sugar, 1/4 cup flour, baking powder and ginger in bowl. Beat in eggs with wooden spoon until smooth; pour over crust. Sprinkle 1/4 cup brown sugar evenly over top. Bake 40-45 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool at least 30 minutes before cutting.

  5. STEP 5

    Combine whipping cream and 2 tablespoons brown sugar in bowl. Beat at high speed until soft peaks form. Dollop each serving with sweetened whipped cream.

Tip #1

Rinse fresh rhubarb stalks to remove dirt. Trim off ends and remove any stringy pieces before slicing.

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