Flaky & Buttery Strawberry Rhubarb Pop Tarts

Strawberry Rhubarb is an essential Summer flavor and these Strawberry Rhubarb Pop Tarts are a fun and delicious treat you have to make! Made with simple ingredients, these pop tarts are better for you than store bought and taste 1000x better. You will not be able to stop at just one.

Fourth of July and Canada Day are both right around the corner and these Strawberry Rhubarb Pop Tarts are the perfect treat for either! They are light and flaky, with beautiful buttery layers. With a sweet and tangy strawberry rhubarb filling, it is a match made in heaven.

These pop tarts may look complicated but they are actually quite easy. You start by making a simple pastry dough. This can be made with or without sourdough. Let that chill in the refrigerator while you make a juicy strawberry rhubarb pie filling. Once both are chilled, roll out the dough and cut it into your desired shape, then add some of that pie filling and seal it up with another piece of pastry on top. The pop tarts get baked until golden, then topped with a vanilla bean icing.

What makes these pop tarts a great Summer or holiday treat is that you can prep the dough and filling ahead of time or bake them completely in advance. You can make them any size or shape you like and decorate them to suit whatever the occasion! They are fun, fruity and absolutely DELICIOUS!!!

Tips for Making Perfect Strawberry Rhubarb Pop Tarts

1. When making the fruit filling, make sure you make the fruit to get it mostly smooth. A smooth filling is best for these to keep the filling even and make them easier to eat.
2. For the pastry, you want to keep the dough as cool as possible before baking. Once the pop tarts are rolled out and filled, I like to place them in the freezer for 10 minutes or so. Keeping the pastry cold before baking, will help you get those beautiful buttery layers.
3. Always allow the pop tarts to cool completely before adding the icing. If they are still warm the icing will just slide right off of them and not hold its shape.

Strawberry Rhubarb Pop Tart Ingredients

Strawberries– You can use fresh or frozen.

Rhubarb– If you don’t care for rhubarb, you can absolutely just replace it with. more strawberries or even raspberries.

Flour– All purpose is all you need.

Butter– I like salted but unsalted works too.

Lemon Juice– Fresh squeezed lemon juice goes in both the pastry and the filling.

Sugar– You just need a bit of granulated sugar for a lightly sweetened filling.

Sourdough Discard– This is OPTIONAL. Add it if you have it, but it is not needed.

Powdered Sugar– Make sure you sift it, if your powdered sugar is clumpy.

Vanilla Bean– You can use vanilla beans from a pod, vanilla bean paste or just regular vanilla extract.

Cornstarch– This is essential for thickening the fruit filling. Can sub with arrowroot starch.

The Steps

Prep the Pastry & the Filling

1. Start by whisking together the flour, 3 tbsp sugar and pinch of salt in a bowl.
2. Next, add in the grated cold butter and stir until the butter is all coated in flour.
3. Then, add in the lemon juice and sourdough discard OR cold water if not using sourdough discard. Stir until a dough starts to form, but is still a bit dry and crumbly.
4. Dump the pastry onto a clean counter then knead a few times to get the remaining flour bits incorporated.
5. Once you have a mostly smooth dough, gently press it into a flat disk, wrap in plastic wrap and refrigerate for at least an hour.
6. For the filling, add the strawberries, rhubarb, sugar and lemon juice to a small pot over medium heat. Cook for about 10 minutes until it breaks down and becomes saucey.
7. Then you want to take a fork or masher, and mash the fruit to get the sauce more smooth.
8. Finally, stir in the cornstarch and water mixture, and cook for 2 more minutes to let it thicken slightly.
9. Pour the filling in to a small bowl, then cover, and refrigerate until completely cooled. About an hour.

Shape & Bake

1. When you are ready to bake the pop tarts, remove the dough from the fridge, and preheat your oven to 350F.
2. Roll the dough out onto a floured surface, into a large rectangle until it is nice and thin. About 1/8 inch thick.
3. Using a sharp knife or pizza cutter, trim al the sides so they are nice and straight. Then, cut the pastry into whatever sized rectangles you like, making sure they are all about even in size.
4. Knead any of the excess dough back together then roll it out and cut more rectangles until you have used all the dough. Take half of the rectangles of dough and place them on a baking sheet lined with parchment.
5. Take a spoonful of the strawberry filling and spoon it into the middle of each piece of dough, then spread it out making sure to leave a border of each rectangle with no filling touching it. Keep any remaining filling you have for decorating.

1. Next, take the 1 egg mixed with 1 tbsp of milk, and brush it along the edges of each piece. Place the other rectangles of dough on top of each one, then run your fingers along the edges, pushing down gently to press the pieces of dough together.
2. Using a fork, gently crimp along the edges of each pop tart.
3. Cut a little slit in the middle of each pop tart, then I like to place them in the fridge or freezer to get chilled again. This is optional, but baking them from cold helps give you really nice layers.

1. Finally brush the tops all over with the remaining egg and milk mixture, then bake for 20-25 minutes or until golden brown.
2. Allow the pop tarts to cool completely.
3. Once cooled, stir together all of the icing ingredients then gently spread the icing on top of each pop tart.
4. Optional: take little tiny little dollops of the extra strawberry filling and place little dots over the icing, then use a tooth pick and swirl the strawberry filling and icing together for a cute little pattern. Enjoy!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more fun treats to make this Summer?

https://cmbarndominium.com/the-best-homemade-smores-gf-or-regular/

https://cmbarndominium.com/easy-classic-homemade-vanilla-bean-ice-cream/

https://cmbarndominium.com/homemade-mocha-ice-cream-sandwiches/