Rhubarb Cream Pies
Photo by Kieran Wagner

30 individual pies or 15 servings

    Ginger Oatmeal Cookies
  • 1 pound unsalted butter, room temperature
  • 2⅛ cups light brown sugar
  • 1 cup granulated sugar 
  • 3 eggs 
  • 2 teaspoons vanilla extract
  • 3⅓ cups all-purpose flour
  • 2½ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 2 teaspoons of kosher salt
  • 1 teaspoon cinnamon
  • 5½ cups quick oats
  • 2 cups all natural candied ginger pieces
  • Rhubarb Buttercream (recipe follows)
  • Roasted Rhubarb (recipe follows)
  • Fresh Tart Rhubarb (recipe follows)
  • Rhubarb Buttercream
  • 5 sticks unsalted butter, room temperature 
  • 8 cups confectioners sugar, whisked or sifted
  • 2 teaspoons vanilla
  • 2 teaspoons kosher salt
  • 2 teaspoons lemon zest
  • 1½ cups reserved roasted rhubarb juice
  • Roasted Rhubarb
  • 2½ pounds fresh rhubarb, cut into ½-inch pieces (approximately 6 cups)
  • ¼ cup light brown sugar
  • 1¼ cups granulated sugar
  • Fresh Tart Rhubarb
  • 1 cup minced rhubarb
  • 1 tablespoon granulated sugar

Ginger Oatmeal Cookies

  1. Preheat oven to 350 degrees, and line baking pans with parchment paper. 
  2. Place butter and sugars into bowl of stand mixer fitted with paddle attachment, and cream on medium speed until smooth, about 3 minutes. Add eggs and vanilla in two stages, scraping sides of bowl with rubber spatula to ensure all ingredients are incorporated.
  3. In separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Add to wet mixture. Add oats and mix for additional 2 minutes. Fold in candied ginger. 
  4. Using small ice cream scoop (golf-ball size), drop batter 2 inches apart on baking pans.
  5. Bake until light brown on bottom, approximately 10 to 12 minutes.
  6. To assemble, use offset spatula to spread 1 tablespoon Rhubarb Buttercream on center of each cookie, leaving ½-inch border around perimeter. Using piping bag filled with Rhubarb Buttercream, pipe double circle around edge of cookie to create a well for roasted rhubarb. Only pipe well on half of cookies. 
  7. Add 1 tablespoon of Roasted Rhubarb in center of well. Next, add ½ teaspoon of Fresh Tart Rhubarb to center. Place one un-iced cookie on top to create “sandwich,” and press lightly to adhere top. 
  8. Refrigerate for at least 4 hours, preferably overnight. Cream pies will become soft and flavors will become vibrant. Gently cut pies in half, and add smear of Roasted Rhubarb to plate. 

Rhubarb Buttercream

  1. In bowl of stand mixer, cream butter for 1 minute. Add confectioners sugar and mix on low until incorporated. Add vanilla, salt, and zest and mix on medium-high speed. 
  2. Add rhubarb juice and mix until thoroughly incorporated. Do not overmix. 
  3. Add buttercream to piping bag with large star tip (Wilton 6b). Refrigerate until ready to use, but no longer than 30 minutes.

Chef note: Roasted Rhubarb spreads like butter! For an extra punch of tart rhubarb, spread on each side of the cookie before adding buttercream.

Roasted Rhubarb

  1. Preheat oven to 375 degrees. 
  2. In large bowl, toss rhubarb with both sugars until thoroughly coated. 
  3. Place rhubarb on roasting pan lined with parchment paper, and roast for 15 minutes. Remove from oven, and cool to room temperature. 
  4. Place fine mesh sieve over large bowl and let rhubarb drain 1 hour. Reserve juice.
    After 1 hour, pour rhubarb drippings in airtight container and refrigerate until cold,
    approximately 1 hour.

Fresh Tart Rhubarb 

  1. Place rhubarb and sugar in large bowl, and stir vigorously for 3 minutes. Pour mixture into sieve and let drain.
  • from Nicole Jessee of Shyndigz in Richmond, Virginia

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