Mix filling ingredients and cook until soft. Set aside and chill.

To prepare Dough:
Cream butter, sugar and cream together well. Beat eggs and add to this mixture.

Combine flour, baking powder and salt. Add flour mixture to butter mix alternating with milk and vanilla.

Chill dough.

On floured board, roll out dough 1/2-inch thick. (for thinner roll 1/4-inch). Using a 2-inch cutter, cut out cookies. Place cookies on a greased or sprayed cookie sheet. Cover dough with a teaspoon of filling. Top with another cookie and press edges together with tines of a floured fork.

Bake rhubarb filled cookies in 400°F oven for 10 minutes.

Note: These grow when you bake them so make them small 🙂