Sugar Cookies with Rhubarb

by Editorial Staff

Delicious, quick biscuits with a sour rhubarb filling inside and a sugar crust on top are perfect for a cup of tea or coffee.

Summary

Cook Time	55 mins
Total Time	55 mins
Course	Dessert
Servings (Default: 5)

Ingredients

Rhubarb – 400 Grams
Sugar – 1 Cup (1/4 cup for dough, 3/4 cup for topping)
Mayonnaise – 125 Grams
Egg yolk – 1 Piece
Egg whites – 1 Piece
Flour – 2 Glasses
Baking powder – 0.5 Teaspoon

Instructions

Ingredients.
Whisk the egg yolk and sugar. Add mayonnaise and beat a little again. Add flour, baking powder and knead to a soft dough.
Wash the rhubarb, pat dry and remove the top layer.
Roll out the dough into a 5 mm thick layer. Place the rhubarb on the edge and wrap the dough in one turn. Cut off the excess dough, pinch the edges, roll a little on the table.
Cut into pieces about 5-6 cm long. Beat the protein with a fork, dip the pieces into the protein.
Dip in sugar.
Place on a baking sheet, lined with baking paper.
Bake at t = 200 degrees for about 15-20 minutes.
Remove, cool completely and serve.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.