Rhubarb Spice Biscuits

    35 minutes

    Rhubarb adds sweetness and colour to this fruit and nut biscuit recipe. You can experiment with single varieties of nuts or add a mixture.

    33 people made this

    Serves: 36 

    • 2 cups (250g) plain flour
    • 1 teaspoon bicarb soda
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 125g butter
    • 1 cup (220g) white sugar
    • 1 egg
    • 1 cup chopped rhubarb (about one stalk)
    • 1/2 cup (90g) raisins
    • 1/2 cup (60g) chopped nuts
    • 3 tablespoons linseeds

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat an oven to 190 degrees C. Combine flour, bicarb soda, baking powder, cinnamon, cloves and salt in a bowl. Set aside.
    2. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat the egg into the butter until completely blended, then stir in the rhubarb. Mix in the flour mixture until just incorporated. Fold in the raisins, nuts and linseeds, mixing just enough to evenly combine. Drop spoonfuls of the dough 5cm apart onto ungreased baking trays.
    3. Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on the trays for 10 minutes before removing to cool completely on a wire rack.

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    Reviews in English (32)


    Yum!! I used sesame seeds instead of linseeds. I was a bit worried about not precooking the rhubarb, but I chopped it fine and it cooked through in biscuits no problem!  -  22 Feb 2012


    This is an amazing cookie. I made a couple of changes, 1/2 cup of brown sugar and 1/2 cup of white, 3/4 tsp vanilla, used pecans and raisins and sliced the rhubarb fairly thin, then coated it in the flour mixture before mixing with the wet ingredients. Do yourself a favour double the recipe I wish I had as I am going to have to make it again tomorrow night. Thanks... going onto the favourite list.  -  09 Jun 2010  (Review from Allrecipes USA and Canada)


    Really good, but changed quite a bit... Used 2 cups whole wheat pastry flour and added 1 cup of rolled oats. Increased the butter by 1/4 cup and used 1/2 cup white sugar and 1/2 cup brown sugar. Also increased rhubarb to 2 cups because that's what I had. I did not use raisins or nuts just 2 1/2 tbs of flax seeds, same amounts of everything else. Baked for 10 minutes, these were amazing, I will make them again and again they really showcase the rhubarb-I enjoyed that!  -  01 Jul 2010  (Review from Allrecipes USA and Canada)