Strawberry Rhubarb Woopies Pies

Hello there,

It is still rhubarb season people! These little whoopies are a great alternative to having strawberry rhubarb pie. The rhubarb is in the cake/cookie part and the strawberry is in the filling. The cake/cookies are also topped with a little bit of streusel topping for a little something extra. They are best served cold or, the way I like all whoopie pies best, frozen! Frozen is so scrumptious, it seems like it makes the flavors come out more and it is the perfect treat on a hot day.

First, we start with the streusel topping melt 1 tablespoon of butter. Add brown sugar and flour.

Add some old fashioned oats.

Mix it up with a fork and set it aside for later.

Next, grate some rhubarb!

It is still going to be a bit stringy, but that is okay.

In the bowl of your electric mixer  combine softened butter, brown sugar, and vanilla.

Stir in the egg and rhubarb.

Mix together the flour, salt, and baking powder. Add this to the rhubarb mixture and stir in well.

Using a cookie scoop portion the cookies onto greased cookie sheets. Some are still going to come out a little bit crazy, just because of the rhubarb stringers, but that is alright.

Sprinkle each cookie with some of the streusel topping.

Bake the cookies at 375F for 10-12 minutes. Allow the cookies to cool on wire racks.

While the cookies cool you can make your filling. This starts with crushing some strawberries.

Combine the shortening, strawberries, and vanilla in the bowl of an electric mixer.

Mix in the powdered sugar, and flour. I know what you are thinking, “flour in filling?” but it really is a nice touch. The flour adds stability without making the filling so sweet that you can’t taste the strawberries any more.

Beat it all together really well.

Once all the cookies are cooled, pair them up so that cookies of about the same size and shape are together.

Next, take one of the cookies in a pair and top it with some of the strawberry filling.

Place the other cookie of the pair on top, so you have a lovely little sandwich cookie.

Repeat with the remaining pairs of cookie/cakes.

Now, you can either refrigerate or freeze them. I recommend freezing them. Enjoy!

Strawberry Rhubarb Woopies Pies
Strawberry Rhubarb Whoopie Pies: Rhubarb cookies, with a creamy strawberry filling. Tastes just like strawberry rhubarb pie!
  • For the Streusel:
  • 1T. butter, melted
  • 1T. brown sugar, packed
  • 2T. flour
  • 2T. old fashioned oats
  • For the Rhubarb Cookie/Cakes:
  • ¾c. fresh rhubarb, grated
  • ½c. butter, softened
  • 1c. brown sugar, packed
  • 1t. pure vanilla extract
  • 2⅓c. flour
  • 2½t. baking powder
  • pinch
  • of  salt
  • For the Strawberry Filling:
  • 1¼c. strawberries, crushed
  • 1c. vegetable shortening
  • 2t. pure vanilla extract
  • 1¾c. powdered sugar
  • 1c. flour
  1. For the Streusel:
  2. Use a fork to combine all ingredients in a small bowl. Set Aside.
  3. For the Rhubarb Cookie/Cakes:
  4. Preheat oven to 375F. Grease about three cookies sheets with cooking spray.
  5. In the bowl of an electric mixer cream butter, brown sugar, and vanilla.
  6. Add the egg and rhubarb.
  7. In a separate bowl combine flour, baking powder, and salt. Add this to the creamed mixture and mix well.
  8. Use a cookie scoop to portion batter onto the prepared pans. Sprinkle each cookie with streusel topping.
  9. Bake at 375F for 10-12 minutes or until slightly golden on the edges.
  10. Cool completely on wire racks.
  11. Pair cookies together that are of similar shape and size. Spoon some of the filling (recipe below) onto one of the cookies, top with the other cookie in the pair. Repeat with the remaining pairs.
  12. Refrigerate or freeze until ready to serve.
  13. For the Strawberry Filling:
  14. In the bowl of an electric mixer cream shortening, strawberries, and vanilla.
  15. Mix in the powdered sugar and flour. Beat until well combined.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)