This post contains affiliate links. Please see our disclosure policy.
Strawberry Rhubarb Cookies are summer’s favorite pie in cookie form! Thick & chewy sugar cookies are filled with a quick strawberry rhubarb filling and topped with swirls of toasted swiss meringue. It’s all the flavor of a strawberry rhubarb pie without the fuss.
Table of Contents
- Why You’ll Love Strawberry Rhubarb Cookies:
- Ingredient Overview:
- Ingredient Substitutions & Variations:
- How to Make Strawberry Rhubarb Cookies:
- Serving + Storing:
- Expert Success Tips for Swiss Meringue:
- FAQs:
- Special Tools:
- More Rhubarb Desserts to Love:
- More Pie Cookie Recipes:
- Strawberry Rhubarb Pie Cookies Recipe
Why You’ll Love Strawberry Rhubarb Cookies:
- Strawberry Rhubarb Filling – A juicy, tart strawberry rhubarb filling bursts with summer flavor.
- Chewy Sugar Cookie- These sugar cookies are chewy, with crisp edges – not cakey!
- Meringue – A vanilla bean toasted meringue finishes the whole thing off beautifully – and it really does taste just like a strawberry rhubarb pie with meringue on top.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Fresh Strawberries – Use fresh or frozen strawberries. If using frozen, do not thaw them first – cook them from frozen. (You should be able to chop them, even if frozen with a sharp knife.)
- Fresh Rhubarb – Use fresh or frozen rhubarb. Frozen rhubarb should be pre-chopped into 1 inch pieces, so no need to worry about that. If using frozen, do not thaw before using. You’ll end up with way too much liquid. During rhubarb season (late spring to early summer), you can find rhubarb everywhere – farmers markets, grocery stores, and neighbor’s yards! Otherwise, some large stores carry it in the frozen aisle year round. Discard the leaves – they are poisonous to people and furry friends. You should only eat the rhubarb stalks – never the leaves.
- Butter – I always use salted buter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
- Flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
Ingredient Substitutions & Variations:
- Gluten-free – I have not tested a gluten-free version of this recipe but a handful of readers have reported success with a cup-for-cup gluten-free flour blend, like King Arthur’s or Bob’s Red Mill.
- Dairy-free – Use your favorite dairy-free butter sticks to make this recipe dairy-free!
- Meringue – Intimidated by meringue? Don’t be! I used to be too – but I break it down step-by-step in the recipe card (bottom of the page). However, you can make vanilla bean whipped cream instead. Make the whipped cream from my Key Lime Cheesecake and pipe it on as the directions specify.
- White Chocolate – These would also be delicious with 1 cup of white chocolate chips added to the cookie dough, and/or melted white chocolate drizzled on top in place of meringue/whipped cream.
How to Make Strawberry Rhubarb Cookies:
Step 1: Make Strawberry Rhubarb Filling. Cook together sliced strawberries, small pieces of rhubarb, sugar, lemon zest, vanilla, and a bit of butter into a delicious, thick strawberry rhubarb sauce.
See step-by-step photos and full details in my strawberry rhubarb sauce recipe post.
Step 2: Make the Cookie Dough. Melt butter in a large mixing bowl. Whisk in the sugars, then the eggs and vanilla. Stir in the dry ingredients (flour, baking soda & powder, salt, and a pinch of cinnamon) until a dough forms.
Step 3: Scoop & Chill Dough. Scoop dough balls 65 grams in size. Chill in the fridge at least 2 hours or up to 3 days in an airtight container, or for at least 1 hour in the freezer, or up to 2 months.
Step 4: Bake Cookies. Bake 5 cookies at a time on a parchment paper lined baking sheet. As soon as they’re out of the oven, immediately place a round cutter around the outside of each cookie and swirl the cookie within it to “scoot” into perfect circles.
This also helps them appear thicker. Use the back of a tablespoon to make an indent in the center of each cookie. Let cool completely.
Step 5: Make Swiss Meringue. Cook together granulated sugar, cream of tartar, a pinch of salt, and room temperature egg whites in a bowl over simmering water.
Once it reaches 175 degrees F, transfer to a stand mixer & beat on high speed with the whisk attachment until stiff peaks form.
Step 6: Assemble Cookies. Fill the well in the center of each cookie with a generous spoonful or two of strawberry rhubarb sauce, then pipe on a dollop of swiss meringue. Toast the meringue on all the cookies with a kitchen torch, then serve immediately!
Serving + Storing:
Serve as soon as you’ve added the meringue! It will hold up in the fridge for a day or so when made properly, but it’s still best to serve these right away.
Store leftover strawberry rhubarb cookies in a single layer in an airtight container in the fridge for 2-4 days.
Expert Success Tips for Swiss Meringue:
For more information & step-by-step photos, visit my post on How to Make Swiss Meringue.
- What is Swiss Meringue? – Swiss meringue is more stable than French Meringue, but less finicky than Italian Meringue. Swiss Meringue involves cooking egg whites & sugar to a temperature at which the eggs stabilize (175 degrees F), then beating them on high speed for 4-5 minutes, until you reach very stiff peaks. Italian meringue involves making a sugar syrup and drizzling that into the egg whites. French meringue uses no heat – you simply beat the egg whites and sugar together, but I’ve never had much success with this version.
- Why didn’t my meringue reach stiff peaks or why did it become weepy? – This can happen for a few reasons. Meringue can become weepy on a humid day. If you got any bits of egg yolk into your whites, this can also prevent the eggs from stabilizing. If you didn’t properly clean your bowl & utensils with vinegar & hot water, there could be fat residue (butter, etc.) from previous bakes that you can’t detect, which interferes with the meringue’s stability. Use metal instead of silicone or ceramic – fat clings to these much more stubbornly than metal. (This is especially true of silicone! If you have silicone baking mats, you know this. You can feel the butter residue after a few uses, no matter how many times you wash them.)
- Is it possible to over mix Swiss Meringue? – Yes, this is possible. If it won’t reach the proper consistency no matter how long you mix, you likely need to revisit the tip above. At some point, you can over mix and the meringue will deflate. Follow my tips here and in the recipe card and you’ll be all set!
FAQs:
Yes, you can double or halve any of the elements of this recipe. If you halve the meringue topping, it will reach stiff peaks quicker than the indicated time, and if you double it, it will take 4-5 minutes.
Yes you can! Freeze it in something like airtight mason jars for 2-3 months. Thaw overnight in the fridge before using.
Cookies can be baked, cooled, and stored in an airtight container for up to 24 hours before filling and serving. Strawberry Rhubarb filling can be made, cooled, and refrigerated in an airtight container for 2-3 days before using. The Swiss meringue must be made right when you intend to use it.
Yes, let cool completely, then freeze just the plain cookies (no filling or meringue!) in a freezer safe container for 4-6 weeks. Thaw on the counter for a few hours, then fill and enjoy!
Special Tools:
- Mixer – I have had better success with a stand mixer than an electric mixer, but you should theoretically be able to make the swiss meringue in either. If you have both, opt for the stand mixer.
- Instant Read Thermometer – You’ll need an instant read thermometer to check the temperature when making the meringue.
- Kitchen Torch – You know those cute little hand held kitchen torches? They crap out after a couple uses – don’t waste your money on those cheap things. Buy this Bernzomatic Trigger Start Torch and a few Propane Tanks to go with it – it’s a much higher-quality torch and has lasted me for years!
- Piping Tip – I used a Wilton 6B piping tip for the meringue.
- Piping Bag – You’ll need a reusable piping bag or a disposable piping bag. I don’t recommend the ziplog bag method (where you snip the tip off and insert a piping tip – every time I’ve tried that, the bag gives way and the tip shoots out and it’s a huge mess). (You can also dollop the meringue on with a spoon – no need to run out and buy things you’ll only use once!)
More Rhubarb Desserts to Love:
- Rhubarb Upside Down Cake
- Strawberry Rhubarb Hand Pies
- Strawberry Rhubarb Galette
- Strawberry Rhubarb Crumble
- Strawberry Rhubarb Sauce
- Old-Fashioned Rhubarb Torte
More Pie Cookie Recipes:
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Strawberry Rhubarb Pie Cookies
Ingredients
For the Strawberry Rhubarb Filling
- 8 ounces strawberries, rinsed & quartered, with a handful or two reserved, If using frozen, do not thaw – 227 grams
- 6 ounces rhubarb, rinsed & chopped into 1-inch pieces, If using frozen, do not thaw – 170 grams
- 1 tbsp salted butter, 14 grams
- 1/2 tsp vanilla extract
- 1/2 tsp lemon zest
- 1 tsp lemon juice
- 1/2 cup granulated sugar , 105 grams (you can add 1 extra tbsp of sugar, to taste, if the sauce is too tart for you)
- 1 and 1/2 tsp corn starch
- 1 and 1/2 tsp water
For the Cookies:
- 14 and 1/2 tbsp salted butter, melted, 206 grams
- 1 cup granulated sugar , 210 grams
- 1/2 cup dark brown sugar, packed , Light is fine, too. 110 grams
- 1 and 1/2 tsp vanilla extract
- 2 large eggs, at room temperature
- 3 cups all-purpose flour, spooned & leveled or weighed , 390 grams
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
For the Meringue
- 2 large egg whites, at room temperature , Separate the eggs while cold, then let the whites come to room temperature.
- 1/2 cup granulated sugar , 105 grams
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 2 tsp vanilla extract , I like to use vanilla bean paste for visible flecks of vanilla!
Instructions
- Make the Strawberry Rhubarb Filling: Add all filling ingredients except the corn starch and reserved handful of strawberry pieces to a large saucepan. Dissolve corn starch in water and add this. Stir everything together well, cover, and let cook for about 7-10 minutes. No need to stir the mixture during this time! This is a super chill recipe. When the fruit is mostly broken down but some chunks remain, it's done. Stir together the remaining 1 tsp of corn starch & 1 tsp of water, and add to the simmering sauce (it must be at an intense simmer to activate!). Cook, stirring, for 1 minute more or until thickened enough to coat the back of a wooden spoon. Stir in the reserved handful of strawberry chunks to keep some texture in the sauce. Let cool to room temperature, then store in an airtight container in the fridge until it completely cools before using. Make-Ahead Tip: This can be done up to 3 days ahead. Store in an airtight jar in the fridge.8 ounces strawberries, rinsed & quartered, with a handful or two reserved, 6 ounces rhubarb, rinsed & chopped into 1-inch pieces, 1 tbsp salted butter, 1/2 tsp vanilla extract , 1/2 tsp lemon zest, 1 tsp lemon juice, 1/2 cup granulated sugar , 1 and 1/2 tsp corn starch, 1 and 1/2 tsp water
- Make the Cookie Dough: In a large bowl, melt the butter. Whisk in the sugars. Then whisk in the eggs and vanilla, until well combined and smooth. Stir in the dry ingredients until fully incorporated into a smooth dough (a hand mixer helps here, as this takes some elbow grease!). Make-Ahead Tip: Dough can be balled and frozen for 2 months or so before using. Thaw in the fridge overnight before baking.14 and 1/2 tbsp salted butter, melted, 1 cup granulated sugar , 1/2 cup dark brown sugar, packed , 1 and 1/2 tsp vanilla extract , 2 large eggs, at room temperature , 3 cups all-purpose flour, spooned & leveled or weighed , 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt, 1/4 tsp ground cinnamon
- Scoop & Chill the Dough: Scoop the dough into balls 55 grams in size, with a large cookie scoop, and place in an airtight container to chill in the fridge for at least 2 hours, in the freezer for 1 hour, or in the fridge for up to 3 days.
- Bake the Cookies: Preheat your oven to 365° F. Line a few cookie sheets with parchment paper. Place about 5 cookies on each of your prepared baking sheets, with room for them to spread. Keep remaining pans of dough in the fridge until ready to bake. Bake for 9-10 minutes. The edges of the cookies should look and feel set when tapped with a fingertip, and the centers will be puffy and look just a tad underdone. They will set up as they cool. Immediately place a round cutter around the outside of each cookie and swirl the cookie within it to "scoot" them into perfect circles. This also helps them appear thicker! Then, press an indent into the centers with the back of a tablespoon. Let cool a few more minutes on the cookie sheet, then, once they feel sturdy enough, transfer to a wire rack to cool completely.
- Make the Meringue: Once the cookies are just about cool, and your filling has had time to chill in the fridge, begin on the meringue. This must be used as soon as you make it! Read these directions thouroughly before you begin to ensure success. Add an inch or so of water to a small/medium saucepan. Make sure your bowl doesn't sit in the water. Test it by setting the bowl on the pot, over the water, lifting off and seeing if the bottom is wet. If you have a stand mixer, you can use it's metal bowl. In your selected bowl, whisk together room temperature egg whites, granulated sugar, cream of tartar, and salt. Set the bowl over the pot of water. Turn the heat to low, then cook, whisking constantly until an instant thermometer holds steady at 175℉. (Mine was registering between 175℉ and 180℉ depending on where I stuck the thermometer without hitting the bottom of the bowl. Keep going until you don't see any reading below 175 ℉.) This will take about 8 minutes, but go by temp, not by time.Remove from the heat immediately, and add the vanilla.Hand Mixer: Beat with a hand mixer on high speed for 2-3 minutes. We're looking for a thick mixture with stiff peaks. It will look thick and smooth, but then it will move past smooth and look like it's starting to clump a bit – this is the thickness/stiffness we want. Stand Mixer: Mix with the whisk attachment on high speed (I like to keep it between 8-9, not at 10) for 2-4 minutes. The mixture will grow up the sides of the bowl, and is ready when it seems to have stopped growing, and is balling up inside the whisk attachment (it will almost look a tad clumpy, as opposed to smooth & silky). When you lift the whisk attachment out and flip it so the bottom is pointing up, the meringue should stand stiffly up, with only the slightest bit of the tip top strand of meringue flipping over.Immediately fill a piping bag fitted with desired tip (I used a Wilton 6B) with the meringue.2 large egg whites, at room temperature , 1/2 cup granulated sugar , 1/4 tsp cream of tartar, 1/8 tsp salt, 2 tsp vanilla extract
- Assemble Cookies: Immediately assemble your cookies. Spoon 1-2 tbsp of fruit filling into the center of each cookie. Pipe a dollop of meringue onto the tops of the cookies, then toast with a kitchen torch. (Special tools are linked just above the recipe card in the blog post.)
- Serve & Store: Enjoy immediately once assembled! Store cookies in an airtight container in the fridge for 3-4 days. They must be refrigerated due to the meringue (stability) and fresh fruit filling.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made these yesterday and they turned out great!
So glad to hear you enjoyed this recipe, Jessica!