Strawberry Rhubarb Pop Tarts
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Remember those iconic, toaster-warmed treats from your childhood? We’re talking about pop tarts, of course! But what if you could recreate that classic flavor combo with fresh, wholesome ingredients? Introducing Homemade Strawberry Rhubarb Pop Tarts – a recipe that’s guaranteed to satisfy your sweet tooth and awaken your inner child.
These pop tarts are more than just a trip down memory lane; they’re a delicious upgrade on the store-bought version. Made with a flaky gluten-free pie crust (or your favorite homemade recipe) and a vibrant strawberry rhubarb filling, these treats are bursting with fresh flavor. Plus, the simple glaze adds the perfect touch of sweetness.
Why You’ll Love Strawberry Rhubarb Pop Tarts
- Easy Does It: This recipe uses a store-bought pie crust mix for ultimate convenience. No complicated dough prep required!
- Taste the Difference: Fresh strawberries and rhubarb create a filling that’s bursting with flavor, far superior to anything you’d find pre-packaged.
- Perfect for Breakfast or Snacks: These pop tarts are a delicious and satisfying option for busy mornings or afternoon pick-me-ups.
- Fun for Kids: Get the whole family involved in the baking process. Kids will love helping assemble and decorate their pop tarts.
- Endless Customization: Feel free to experiment with different fruit fillings or glazes to create your own unique flavor combinations.
Ingredients Needed To Make Strawberry Rhubarb Pop Tarts
- XO Baking Gluten Free Pie Crust (1 box, makes a double crust) or make your own flaky pie crust from scratch
- Strawberries
- Rhubarb
- Sugar
- Cornstarch
- Water
- Powdered sugar
- Milk
- Pink gel (optional)
Substitutions + Alternatives
Can I use an All-Purpose Flour pie crust?
Yes, an All-Purpose Flour pie crust can be used.
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.
Before You Get Started: A couple notes to help you get the best results
How To Make Strawberry Rhubarb Pop Tarts
- Follow the instructions on the pie crust package to prepare the dough (or use your own recipe). Let it chill for 2 hours.
- In a pot over low heat, mix fruit and sugar. In a separate bowl, combine cornstarch and water. Add the cornstarch mixture to the fruit and cook for 20 minutes, mashing the fruit a bit as you stir. Let the filling cool completely.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough between two sheets of parchment paper (for easier handling) to about 9-12 inches thick. Spread the cooled filling on one crust, leaving a 1-inch border.
- Top with the other crust and seal the edges with a fork.
- Bake the pop tarts for 25-30 minutes, or until lightly golden brown.
- Let the pop tarts cool completely before glazing. In a bowl, whisk together powdered sugar and milk until smooth. You can add pink gel for a fun touch (optional). Drizzle the glaze over the cooled pop tarts.
- Enjoy!
Variations & Substitutions
- Fruity Fun: Swap out the strawberries and rhubarb for your favorite fruits like blueberries, peaches, cherries, or even apples.
- Chocolate Lovers: For a decadent twist, spread a thin layer of melted chocolate over the filling before topping with the second crust.
- Glaze Magic: Get creative with your glaze! Try using flavored milks (like vanilla or almond) or adding a touch of lemon zest for a brighter flavor.
Commonly Asked Questions
Can I use a different pie crust recipe?
Absolutely! Feel free to use your favorite homemade pie crust recipe in place of the store-bought version. We have a gluten-free flaky pie crust recipe that would work perfectly for these pop tarts!
How can I tell when the pop tarts are done?
The pop tarts are finished baking when they’re lightly golden brown. You can also gently peek underneath one to see if the pastry is cooked through.
How should I store leftover pop tarts?
Store any leftover Strawberry Rhubarb Pop Tarts in an airtight container at room temperature for up to 3 days. The glaze might soften slightly, but they’ll still be delicious!
Can I freeze the pop tarts?
Yes, you can freeze these pop tarts for longer storage. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe container or bag. They’ll keep for up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating.
Strawberry Rhubarb Pop Tart
Equipment
- Medium size pot
Ingredients
For Pie Crust
- 1 box XO Baking Gluten Free Pie Crust makes a double crust or make your own flaky pie crust
For Filling
- 1 ½ cups strawberries sliced
- 1 ½ cups rhubarb sliced thin
- ½ cup sugar
- 3 tbsp cornstarch
- 3 tbsp water
For Frosting Glaze
- 2 cups powdered sugar
- 2-4 tbsp milk
- Optional: pink gel
Instructions
Prepare Pie Crust
- Make the pie crust according to the package’s instructions.
- Wrap tightly and place in the fridge for 2 hours to chill.
Prepare Filling
- Place a medium size pot over low heat.
- Add the sliced strawberries, sliced rhubarb, and sugar.
- In a bowl, mix the cornstarch and water, then add to the strawberry rhubarb mix.
- Stir well and cook for 20 minutes until the fruit is softened, using a masher to break down the fruit slightly.
- Once softened and thickened, set aside to cool to room temperature. Alternatively, place in a container and freeze for 20 minutes to cool quickly.
- Preheat Oven and Prepare Baking Sheet:
- Preheat the oven to 350°F (175°C).
- Line a cookie sheet with parchment paper.
Assemble Pop Tarts
- Cut the pie crusts in half and roll out each half to approximately 9-12 inches. It’s helpful to roll the dough between two sheets of parchment paper for easier transfer.
- Lay the first pie crust on the prepared baking sheet.
- Spread the cooled strawberry rhubarb jam on top, leaving a 1-inch space all the way around the crust.
- Top with the second layer of pie crust.
- Crimp the edges with a fork to seal.
Bake
- Bake for 25-30 minutes until lightly golden brown.
Cool and Glaze
- Remove from the oven and allow to cool completely.
- In a mixing bowl, prepare the frosting glaze by combining powdered sugar and milk until smooth. Add pink gel if desired.
- Drizzle the glaze over the cooled pop tarts.
- Enjoy!
Notes
- These Strawberry Rhubarb Pop Tarts are a delicious homemade treat, perfect for breakfast or snacking.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
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