Strawberry Rhubarb Pop Tarts: A Cozy Homestyle Treat
There’s something so magical about the first warm breeze that heralds the arrival of spring. As the blossoms begin to bloom and vibrant colors dance across the landscape, my heart yearns for the simpler days of childhood. When the world slowed down, and time was marked by the rhythm of gentle laughter and the sweet scent of home-baked treats wafting through the kitchen. One of my fondest memories is making strawberry rhubarb pie with my grandmother, the tartness of the rhubarb perfectly balanced by the sweet strawberries—a symphony of flavor that still warms my heart today.
These Strawberry Rhubarb Pop Tarts bring all those nostalgic feelings swirling back. They are easy to make, and with a flaky, gluten-free crust enveloping a luscious strawberry-rhubarb filling, this recipe is perfect for sharing. Whether enjoyed for breakfast, as an afternoon snack, or even a cozy dessert with a dollop of whipped cream, these pop tarts are sure to become a family favorite.
Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Cozy Nostalgia: Reminisce about simpler times with every bite of these delightful pop tarts.
- Easy to Make: This accessible recipe allows anyone to impress family and friends without fuss.
- Flavor Harmony: The sweet and tart combination of strawberries and rhubarb creates a deliciously balanced filling.
- Customizable: Dress them up with glazes or toppings to fit any occasion—homemade pop tarts for the win!
- Family-Friendly Fun: Involve the kids in the kitchen—rolling, cutting, and filling are perfect activities for little hands.
What You’ll Need
Gather These Simple Ingredients:
- 1/2 cup rhubarb, frozen or fresh (chopped)
- 1 cup strawberries, frozen or fresh (chopped)
- 1 1/2 tbsp pure maple syrup
- 2 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/2 tbsp Edward and Son’s Tapioca Starch
- 1 1/2 cup gluten-free all-purpose baking flour
- 1/4 cup tapioca flour
- 2 tbsp maple syrup
- 7 tbsp vegan butter (cold)
- 1 large egg
- Pinch sea salt
- 3-5 tbsp cold water
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
- 1 tbsp maple syrup (for glaze)
- 1 tbsp strawberry-rhubarb compote (for glaze)
- 1 tbsp almond milk (for glaze)
- 1 cup powdered sugar (for glaze)
How to Make Strawberry Rhubarb Pop Tarts
Start with the filling. Place the rhubarb, strawberries, maple syrup, lemon juice, lemon zest, and tapioca starch into a pot over medium heat. Stir occasionally and cook for 6-8 minutes, until the mixture thickens and the fruits soften. I love to use an immersion blender or a potato masher to puree it slightly, leaving a few small chunks for texture. Transfer the mixture to a bowl and chill until you are ready to use it. (You’ll have some filling left over; save this for the glaze and future use!)
Next, let’s make the dough. Place all the dry ingredients (gluten-free flour, tapioca flour, and sea salt) inside a food processor. Add in the cold vegan butter and pulse until everything is combined. Then, add 2 tablespoons of cold water and pulse just until the dough begins to come together. Resist the temptation to add more water—this is what creates that flaky texture!
Form the dough into a disc and wrap it in parchment paper. Roll out the dough between two sheets into about 1/8 inch thickness. Use a 2-inch round cookie cutter to cut out as many circles as you can, repeating until all dough is used.
Preheat your oven to 350 F and line a baking sheet with parchment paper. Place half of the circles about 1-2 inches apart on the sheet. Spoon about 1 tablespoon of the strawberry-rhubarb filling into the center of each circle. Cut 4 small slits into the remaining circles and gently place them over the filling. Use a fork to press the edges together—this seals in all that good stuff!
Whisk together the egg wash (consisting of the egg, 1 tablespoon of water, and 1 tablespoon of maple syrup) and brush it over the pop tarts. Bake them for 24-27 minutes, or until the edges turn a lovely golden brown. Let cool on a wire rack.
For the glaze, whisk together about 1 tablespoon of the strawberry-rhubarb filling, almond milk, and powdered sugar until smooth and thick enough to drizzle. Add more almond milk if needed to achieve the desired consistency.
Variations & Creative Twists
- Berry Medley: Swap in blueberries or raspberries for a unique twist on the traditional flavor.
- Cinnamon Sugar Bliss: Dust the tops with a cinnamon-sugar mixture before baking for an indulgent touch.
- Cream Cheese Glaze: Replace the powdered sugar glaze with a creamy frosting made from non-dairy cream cheese for a richer finish.
- Choco-Rhubarb: Add chocolate chips to the strawberry-rhubarb filling for a decadent treat that combines tart and sweet.
Chef Emma’s Helpful Tips
- Make-Ahead Delight: The filling can be made and stored in the fridge up to three days ahead, making for easy assembly.
- Perfect Storage: Pop tarts are best enjoyed fresh but can be kept in an airtight container at room temperature for up to three days.
- Easy Slicing: Use a pizza cutter for quick and even slicing of the dough, making it an enjoyable process!
- Freezing for Later: You can freeze the unbaked pop tarts. Just place them on a baking sheet, freeze until set, then store them in a bag for up to a month. Bake straight from the freezer!
Nutrition Information per Serving
- Serving Size: 1 pop tart
- Calories: 180
- Carbohydrates: 25g
- Sugar: 4g
- Fat: 8g
- Protein: 2g
- Sodium: 120mg
Frequently Asked Questions
- Can I make this ahead? Absolutely! The filling can be prepped a few days in advance.
- Can I use different ingredients? Feel free to substitute with other fruits you love. The sky’s the limit!
- How do I store leftovers? Store in an airtight container at room temperature for up to three days.
- How long does it last? Baked pop tarts are best enjoyed fresh but can be frozen for later enjoyment.
Wrapping It Up
These Strawberry Rhubarb Pop Tarts are more than just a dessert—they’re a cozy hug in pastry form, reminiscent of cherished moments and family traditions. The warm, flaky crust, lovingly filled with a sweet-tart medley, is a delightful treat that will charm your loved ones.
Don’t forget to save this recipe to your cozy treats board so it’s ready when you need a sweet escape!
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Strawberry Rhubarb Pop Tarts
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegan, Gluten-Free
Description
Delicious homemade pop tarts filled with a sweet-tart strawberry-rhubarb filling, perfect for breakfast or dessert.
Ingredients
- 1/2 cup rhubarb, frozen or fresh (chopped)
- 1 cup strawberries, frozen or fresh (chopped)
- 1 1/2 tbsp pure maple syrup
- 2 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/2 tbsp tapioca starch
- 1 1/2 cup gluten-free all-purpose baking flour
- 1/4 cup tapioca flour
- 2 tbsp maple syrup
- 7 tbsp vegan butter (cold)
- 1 large egg
- Pinch sea salt
- 3–5 tbsp cold water
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
- 1 tbsp maple syrup (for glaze)
- 1 tbsp strawberry-rhubarb compote (for glaze)
- 1 tbsp almond milk (for glaze)
- 1 cup powdered sugar (for glaze)
Instructions
- Start with the filling. Place the rhubarb, strawberries, maple syrup, lemon juice, lemon zest, and tapioca starch into a pot over medium heat. Stir occasionally and cook for 6-8 minutes until the mixture thickens.
- Transfer the mixture to a bowl and chill until use.
- Place the gluten-free flour, tapioca flour, and sea salt inside a food processor. Add in the cold vegan butter and pulse until combined.
- Add 2 tablespoons of cold water and pulse until the dough begins to come together, resisting the temptation to add more water.
- Form the dough into a disc, wrap it, and roll out to about 1/8 inch thickness.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Spoon about 1 tablespoon of the strawberry-rhubarb filling into the center of half of the circles cut from the dough.
- Cover with remaining circles, cutting 4 small slits on top to let steam escape.
- Whisk together egg wash ingredients and brush over the pop tarts.
- Bake for 24-27 minutes until golden brown, then let cool on a wire rack.
- Whisk together glaze ingredients until smooth.
Notes
Pop tarts can be made ahead of time and stored in the fridge or frozen for later use.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 180
- Sugar: 4g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
