Imagine the delightful aroma of freshly baked Strawberry Rhubarb Pop Tarts wafting through your kitchen. The combination of flaky, all-butter crust with a tangy strawberry-rhubarb jam is my favorite way to elevate breakfast or brunch. After multiple testing sessions, I discovered some game-changing techniques that truly enhance the flavor and texture. If you love sweet and tart treats, check out my Strawberry Cheesecake Cookies recipe for another delicious addition to your table.
About Strawberry Rhubarb Pop Tarts
These Strawberry Rhubarb Pop Tarts are a delightful twist on a childhood classic. The journey of perfecting this recipe has been a nostalgic adventure for me, filled with memories of family gatherings and sunny brunches. Grocery store pop tarts can’t compare to the homemade version, which not only supports healthier eating but also budget-friendly cooking. Whether it’s spring when strawberries are in season or summer when rhubarb shines, this treat is perfect year-round.
- Quick to prepare, fun to bake with kids!
- Use seasonal fruits for cost-effective freshness.
- Perfect for breakfast, brunch, or dessert, making them versatile.
- Strawberries and rhubarb complement each other wonderfully; the tartness balances the sweetness.
Key Ingredients & Their Roles
- Unsalted Butter: Provides a flaky texture—freeze for best results!
- All-Purpose Flour: Creates the structure; consider using a blend for gluten-free options.
- Strawberries & Rhubarb: Fresh fruit for a vibrant filling; using frozen is okay—just thaw and drain!
- Granulated Sugar: Balances the tartness; can substitute with honey for a natural sweetness.
How to Make Strawberry Rhubarb Pop Tarts
- Freeze 1 cup of unsalted butter until solid, about 1 hour; it’s key for achieving that delightful flakiness.
- Grate the butter using a box grater into a bowl, then return it to the freezer while gathering the other ingredients.
- In a stand mixer, combine 2 ½ cups plus 2 tablespoons of all-purpose flour, 1 teaspoon of granulated sugar, and ¾ teaspoon of fine sea salt, mixing until just combined.
- Add the cold, grated butter into the flour mixture, blending until coated in flour and crumbly.
- For your cold water, add about 12-15 tablespoons of very cold water mixed with 1 tablespoon of vinegar, drizzling in gradually until the dough comes together; don’t overwork!
- Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour or up to 5 days.
- Prepare the jam by cooking 1 ¼ cups of rhubarb and 1 cup of quartered strawberries with ¼ cup of sugar and a teaspoon of lemon juice over medium heat until thickened.
- Preheat your oven to 375°F (190°C) and roll out the dough on a lightly floured surface.
- Cut the rolled dough into rectangles, add a spoonful of strawberry rhubarb filling, and top with another rectangle. Seal edges with a fork.
- Brush with a lightly beaten egg, sprinkle with sugar, and bake for 20-22 minutes until golden.
Pro Tips & Troubleshooting
- Make sure to keep your butter as cold as possible; it’s crucial for that flaky texture.
- If the dough is too sticky, add a bit more flour when rolling out to avoid it sticking to the surface.
- Feel free to substitute the filling with seasonal fruits like peaches or apples for a unique twist.
- This recipe scales well—double the ingredients for a crowd and keep the cooking time consistent.
Storage & Make-Ahead Guide
Store your Strawberry Rhubarb Pop Tarts in the fridge for up to 3 days or freeze for up to 3 months. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes for that freshly baked taste. I found that the flavors deepen beautifully after a night in the fridge!
What to Serve With Strawberry Rhubarb Pop Tarts
Enjoy these pop tarts with a side of whipped cream or fresh fruit salad for a refreshing touch. For another deliciously sweet pairing, try my Easy Blueberry Muffins or Strawberry Cream Cake.
Frequently Asked Questions
- How do I know when my pop tarts are done? They’re ready when they turn golden brown and have a slight crispiness.
- Can I use frozen fruit for the filling? Yes, just thaw and drain excess moisture to avoid sogginess.
- What can I do if my dough is too crumbly? Add a bit more ice water gradually until it comes together.
- Can I make the dough ahead of time? Absolutely! You can refrigerate it for up to 5 days.
- How should I store leftover pop tarts? Keep them in an airtight container in the fridge for up to 3 days.
Final Thoughts
These Strawberry Rhubarb Pop Tarts are a delightful treat that combines nostalgia with homemade goodness. My favorite way to enjoy them is warm, paired with a cup of tea, as a delightful afternoon snack. I’d love to hear how yours turn out, so don’t hesitate to share your experiences!
More Recipes You’ll Love
- Dubai Strawberry Cup – complements the strawberry flavor
- Strawberry Shortcake – shares the fruity theme
- Strawberry Cheesecake Cookies – adds a sweet twist
Strawberry Rhubarb Pop Tarts
Ingredients
Pie Dough
- 1 cup unsalted butter frozen
- 2 1/2 cups all-purpose flour plus 2 tbsp
- 1 teaspoon granulated sugar
- 3/4 teaspoon fine sea salt
- 1 teaspoon vanilla bean paste
- 1/2 cup water
- 1 tablespoon apple cider vinegar or white vinegar
- 1 egg lightly beaten, for egg wash
Filling & Glaze
- 1 1/4 cup rhubarb cut into small pieces
- 1 cup strawberries hulled and quartered
- 1/4 cups granulated sugar
- 1 teaspoon fresh lemon juice
- 1 1/3 cup powdered sugar
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon reserved strawberry rhubarb jam
- white sprinkles
Instructions
Pie Dough
- Freeze the butter until frozen solid, about 1 hour.
- Grate the frozen butter into a bowl and return to freezer while measuring other ingredients.
- Combine dry ingredients for the dough in a mixing bowl and add frozen grated butter, then mix until butter is coated.
- Add ice water and vinegar gradually to the flour mixture until dough forms. Wrap and chill for 1 hour.
Filling & Glaze
- Cook rhubarb, strawberries, sugar, and lemon juice on medium heat until thickened.
- Preheat oven to 375°F and roll out dough. Cut, fill, and seal edges with fork.
- Brush tops with egg wash and bake for 20-22 minutes until golden.
- Mix powdered sugar, milk, vanilla, and reserved jam for glaze. Drizzle over cooled tarts and add sprinkles.