Strawberry-Rhubarb Cookie Cups


My Strawberry-Rhubarb Cookie Cups are a wonderful bite-sized version of strawberry-rhubarb pie meets sugar cookie!


Depending on where you live, you may or may not be surrounded by rhubarb right now. Not everyone has rhubarb and not everyone wants rhubarb, I get it.

However, please keep reading because you can use this technique with any of your favorite homemade jams, jellies, or store bought pie filling!

For these wonderful little cookie cups I used wonderful homemade strawberry-rhubarb jam! No I didn’t make the jam, I bought it at our local farmers market, and it was fabulous!

You know those really, really good jams and jellies your grandma used to make? Or maybe even makes now. That’s exactly how good this stuff was! :)

Start with quality ingredients and you will have great food every time! Remember, good quality does NOT mean expensive. I’m big on fresh and local when it can be done.

In this case start with a good jam or pie filling and your cookie cups will turn out great!


Before you do anything else make sure you spray your mini muffin pans with cooking spray.

First you bake the cookie cups. When they come out of the oven and are still warm, press them down a bit with a round object. Usually I just use the round part of a sprinkles container. It’s the perfect size!

Then add your Strawberry-Rhubarb jam, or pie filling and bake for a few more minutes.


Drizzle as much icing on the cookie cups as you like. Clearly I didn’t hold back because I know exactly how my guys like things. I suppose you could call my approach rustic, sure we’ll go with rustic. :)

Or if you prefer, you can be as exact and precise as you want to with the icing.


There are definitely some wonderful fruit chunks in these cookie cups because I started with a quality strawberry-rhubarb jam. Or if you prefer, pie filling would work just fine.

These Strawberry-Rhubarb Cookie Cups are such a nice warm weather treat! They are absolutely scrumptious!


Strawberry-Rhubarb Cookie Cups

Ingredients:                          2015-07-02-6285

1 cup butter, softened (preferably unsalted)

1 1/2 cups powdered sugar

1 large egg

1 teaspoon vanilla

1/2 teaspoon almond extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar (optional)

1/2 teaspoon kosher salt, or sea salt (add only if using unsalted butter


1 (16.5 oz.) roll refrigerated sugar cookie dough

1 regular size jar Strawberry-Rhubarb Jam


1 (21 oz.) can your favorite pie filling

1 1/2 cups powdered sugar

2-3 tablespoons milk

1/2 teaspoon vanilla


1. Using a stand mixer or electric mixer beat butter until creamy. Add powdered sugar, egg, vanilla and almond extract, mix well. Blend in flour, baking soda and cream of tartar. Wrap dough in plastic wrap and chill for about two hours.

2. Remove dough from refrigerator; preheat oven to 350 degrees F. Spray two mini muffins pans generously with cooking spray, or line with mini cupcake lines. Weigh out 16,5 ounces of cookie dough, this will be the part you use. Set aside the rest of the cookie dough for another time. Or you can use a 16 ounce package of refrigerated cookie dough.

3. With a small cookie scoop, scoop a ball of dough into each mini muffin cup. You want 24 equal sized pieces. Bake for 13-15 minutes.

4. Remove from oven. Use a round object like the bottom of a sprinkles container, or a shot glass to make an impression in each cup. Fill each cup with about 1 tablespoon of jam/pie filling. If the filling seems to be going everywhere simply use a little less.

5. Return to the oven and bake an additional 3-5 minutes. Cool completely on wire racks then remove from pans.

6. Whisk together the icing – powdered sugar, milk and vanilla. Drizzle with mixture as desired. Allow icing to dry before serving. Store in refrigerator.

Makes 24 servings

Here’s another great recipe for you using rhubarb and strawberry!

Try my Rhubarb-Strawberry Coffee Cake!

Rhubarb Coffee Cake

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Rhubarb Strawberry Coffee Cake

Rhubarb Coffee Cake

Rhubarb Coffee Cake

Do you have rhubarb left in your garden yet? Or maybe even a bunch cut, just looking for a home? This is a great recipe that uses up some of that rhubarb while it’s still fresh. This coffee cake is perfect on Sunday after church, when friends pop in unexpectedly for a visit, or just any time at all.


This coffee cake is an easy-to-follow recipe with a great crumb topping that is fabulous! I’m really quite surprised how well the crumb part, or streusel turned out. For me, the crumb/streusel part is the best part!

This is an easy-to-follow recipe from Betty Crocker. I have simply made a few changes for my taste.

Oops, so sorry I didn’t include strawberry in the title of the picture!

 I really like the flavor of Strawberry & Rhubarb together. So, I had to add something strawberry. You could easily add real strawberries to this coffee cake if desired. If you want to add strawberries simply reduce the amount of rhubarb to one cup and add one cup of fresh cut-up strawberries.


Rhubarb Strawberry Coffee Cake

Rhubarb Strawberry Coffee Cake

Rhubarb Strawberry Coffee Cake



1/2 cup all-purpose flour

3/4 cup sugar

1/4 cup butter, softened but cool



2 cups chopped fresh rhubarb – this is about 4 large stalks of rhubarb, cut into 1/2″ slices

1 tablespoon sugar (you could use one more tbsp. of sugar if desired, but keep in mind there is a generous crumb coating on top of the coffee cake that gives you plenty of sugar).


1 Yellow Cake Mix, regular size

3/4 cup milk, bring to room temperature

1 teaspoon vanilla extract

3 eggs, bring to room temperature

1 package (3 ounces) Lite Cream Cheese

3/4 cup strawberry yogurt, bring to room temperature


1. Preheat oven to 325 degrees F (for all pans). Place chopped rhubarb and sugar in a large bowl. Stir to combine so that rhubarb is evenly coated with sugar. Set aside. Spray bottom and sides of 13×9-inch pan generously with baking spray.

2. In a small bowl, mix 1/4 cup flour, the sugar and butter until coarse crumbs form. Set aside.

3. In large bowl, beat cake mix, milk, vanilla, eggs and cream cheese with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping bowl frequently. Fold strawberry yogurt and rhubarb into batter; spread in pan.

4. Take reserved topping and sprinkle over the top of the batter. Remember you want it to look like coarse crumbs.

5. Bake 35 to 42 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool about 30 minutes to serve warm. To serve cool allow pan to sit for about 1 hour 30 minutes.

MM Notes

* Serves 12-16. Coffee cake tastes best on day 1 or day 2. The cake may be made 1 day in advance. Store covered at room temperature for up to 1 week.

* I made the coffee cake in individual spring form pans. However, I do not recommend it. The coffee cake is much easier to do in a standard 13 X 9 pan. I have tried both ways!

Adapted from:





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Orange-Rhubarb Bread

Orange Rhubarb Bread

Orange Rhubarb Bread

Once again it’s Rhubarb time here in the Midwest! I’m actually quite surprised how well the rhubarb has grown here considering how cold it has been. It has been really cold here!

I realize not all parts of the country experience rhubarb season. But for those of you that do, why not add a few more rhubarb recipes to your collection? It’s always nice to have a variety of recipes. :)

First off, let me just say I’m kind of a rhubarb convert. Not everyone makes wonderful Rhubarb delights, it’s kind of like Zucchini. Almost everyone has it and uses it around here, and some things made with it are wonderful, and some things not so much.

When I was kid my grandma used to make wonderful, wonderful things with rhubarb! I have come to realize that I really do like rhubarb!

Maybe it’s just me, but when I have rhubarb I want it to be in something yummy. No, not covered in tons of sugar, but I do want something more than just plain rhubarb bread or rhubarb crisp. Remember guys, you DO NOT need extra sugar for most rhubarb recipes; unless of course you’re making pie.

My three favorite flavors with rhubarb are orange, strawberry, and apricot. Yes, apricot! My grandma used to make killer rhubarb-apricot jam. But it’s not too often you see apricot in much of anything anymore.

Today’s choice was orange – so we have rhubarb and orange. This really isn’t a “recipe” as much as an outlined process. No matter how you categorize this rhubarb bread, it’s delicious.

Orange-Rhubarb Bread

  •  Find a recipe you like for an orange pound cake, or pound cake loaf. Most recipes are created for lemon pound cake, simply substitute fresh squeezed orange juice or orange rind wherever it calls for lemon.
  • Add your desired amount of chopped rhubarb to the recipe. Don’t chop the rhubarb too small. You want to be able to see and taste the rhubarb.
  •  For most recipes you will only need one to two cups of chopped rhubarb. Honestly, if you’re not sure how you feel about rhubarb, start with one cup.
  • Bake the bread as usual either in regular size loaf pans, or mini loaf pans; depending upon your preference.
  • If desired make a yummy glaze for the bread. All you need is about 1 cup of powdered sugar and 1/4 cup of freshly squeezed orange juice. Go with a little less juice if you want the glaze a little thicker.
  •  Keep the bread in the fridge, it gets even better when it sits overnight.

This bread was wonderful, and yes my kids loved it too!

Happy Baking!!



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