Rhubarb Hamantaschen (Smitten Kitchen)

It’s spring! You know what that means?


And it’s Purim! You know what that means?

Hamantaschen cookies.

And I’m blogging! You know what that means?

You get both!




So, yep. Purim. I’m being Jo March for the part tonight and I’m making these for the Hamantaschen contest. 

I don’t think I’ll have too much of a chance in the costume contest (John and Peter are being the Blues Brothers and Daniel is the Dread Pirate Roberts, so I’m a little over my head.) But I think I’ve definitely got a chance with these Hamantaschen. 🙂

And I got to get up early and pick fresh rhubarb from the garden to make it with, so that was fun. 😛

This recipe is from Smitten Kitchen (which is 100% awesomeness and you should totally go look at the site). Actually, I couldn’t find the recipe on the site… *scratches head* but it’s in the cookbook. So buy the cookbook too.


Rhubarb Hamantaschen (Smitten Kitchen)



1 pound rhubarb stalks (enough to make 3 cups chunks)

2/3 cup sugar



½ cup finely ground almonds or almond meal

2 cups all-purpose flour

1/3 cup sugar

¾ teaspoon table salt

8 tablespoons (1 stick) butter, chilled and cut into small pieces

1 large egg

1/8 teaspoon almond extract


Make filling:

  1. Trim any rough ends from rhubarb. If stalk is on the thick side, cut in half lengthwise. Cut rhubarb in ½-inch segments; you should have about 3 cups.
  2. Place them in a medium saucepan with sugar, stir to combine, turn heat to medium low, cover and cook for 15 minutes. No need to stir at this stage
  3. Increase the heat to medium, remove cover and cook, stirring occasionally, for another 15 minutes, until rhubarb his broken down and mixture is thick enough so that briefly running a spoon across the bottom of the pot leaves a clear line.
  4. Pour compote out onto a large plate to cool.

(writefury note: I was doing a double batch, so there was no way I could find a plate big enough. I cooled it in the pot.)



To make dough:

  1. Mix ground almonds, flour, sugar and salt together in a large bowl.
  2. Using a pastry cutter, two forks, or your fingertips, work butter into flour until it resembles cornmeal.
  3. Add eggs and extract, and combine dough with a wooden spoon.
  4. Turn dough out onto counter and knead until mixture is uniform. Divide into quarters.

(writefury note: My butter wasn’t all that cold and had a bit of a hard time coming together. Mom sprinkled a little apple juice in and it was fine.)



Shape the cookies:

  1. Place one-quarter of the dough on a well-floured counter and flour the top of it generously as well.
  2. Roll the dough to an 1/8 inch thickness and cut out circles with a 2½-to-3 inch round cutter or drinking glass,
  3. Using a measuring spoon, dollop 1 teaspoon of the cooled rhubarb, filling the center of each circle. Fold up the edges in three places to form a triangular cookie and gently pinch the seams together to form corners.
  4. Transfer the cookies to a parchment-lined baking sheet and place entire tray in the freezer for 30 minutes before baking. Repeat with remaining dough.



Bake the cookies:

  1. While the cookies are freezing, preheat the oven to 375*F.
  2. Bake the cookies for 15-17 minutes, until golden at the edges. Transfer to racks to cool.


They always fall apart.

But I don’t care. Hey, if it turns anyone off, more for us, right? 

I’m in torture not being able to snitch from them as is… 😛

Stay tuned for tomorrow’s Purim update! (Teaser: the Purim play I wrote and is being performed tonight! And costume pics for sibs. 🙂 )

What’s your favorite Hamantaschen filling? (or favorite thing to do with rhubarb?)

Please comment!


17 thoughts on “Rhubarb Hamantaschen (Smitten Kitchen)

  1. I’ve never had Hamantaschen or rhubarb (that I know of), but it looks good! What does rhubarb taste like? Is there anything it reminds you of?
    I love plays and acting! What’s your play about?
    Dressing up as Jo March sounds awesome! Does your brother have a wheelbarrow and a holocaust cape to play Dread Pirate Roberts? 😉
    I can’t wait for pictures! You should include some of yourself too. 🙂

    1. YOU’VE NEVER HAD RHUBARB? O_O We must see to this. It’s pretty much the best baking fruit ever. It’s too sour by itself to eat, so it has to be cooked down with sweetener. It tastes like… hmm… I want to say some sort of berries, maybe?
      He has a holocaust cloak, actually! XD But that’s for playing Haman in the play (it’s the story of Esther).
      Welll… I might include some of my costume props and stuff, but I make a point to try not to show my face on the internet unless absolutely necessary. 😉 *writefury swoosh off into the sky*

  2. Normally I would guess this is for security matters, but then I wonder about your siblings security… don’t tell me you’re camera shy? 😉

      1. I prefer to take pictures too, but I have a friend at church who’s photography crazy, so I get mine taken quite often. 🙂

  3. Yuuuum. Actually, I don’t think I’ve ever tried rhubarb so idk if I’d like it, but they look really fun to make. Someday I want to come over to your house and bake with you because it looks so fun.

    1. You would totally like rhubarb. I can’t describe the taste too well… but it’s really homey and nice in pies and cobblers and stuff.
      YESYESYES THAT WOULD BE AWESOME. 😀 We need to bake together sometime!

  4. I am now envisioning Haman with jam leaking out of his pockets… no, wait, sorry, that’s the Doctor. Whoops, sorry. *gets smacked upside the head by Eight, who really DOES have jelly leaking out of one pocket* *steals jelly beans from Four* Ehhh, live and let live 😛

    1. XD Well, with all the hamantaschen fillings there are, there’s plenty to share with the Doctor.
      This is the weirdest thing. I had no idea rhubarb was such a Washington thing… I mean, I practically grew up on it and there’s a ton of it in our yard and everyone’s going “What’s rhubarb?”.

          1. Haha! Nice! XD *files away smiley*
            YES. Mm… I’ve actually made no less than 3 different rhubarb things this week. Squink has made one other. ‘Tis the season, I guess. 😛

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