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Rhubarb & Cream Cheese Pop Tarts

Saura Kline
Rhubarb and Cream Cheese Filled Pop Tarts
Servings 5 pop tarts


Pastry Dough

  • 1 cup flour
  • 1 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup cold butter
  • 1 Tbsp milk
  • 1 yolk

Rhubarb Jam

  • 1 1/2 cups rhubarb, chopped
  • 2 Tbsp sugar
  • 2 Tbsp brown sugar
  • juice of 1 orange

Cream Cheese Filling

  • 1/4 cup cream cheese, room temp
  • 2 Tbsp. powdered sugar
  • pinch salt
  • 1/2 tsp vanilla

Rhubarb Glaze

  • 1/2 cup powdered sugar
  • 1 Tbsp corn syrup
  • 1 Tbsp reserved rhubarb jam
  • 1+ tsp milk

Egg Wash

  • 1 egg
  • 2 Tbsp water


  • First,make the rhubarb jam. Combine all ingredients in a small sauce pot and cook over medium low for about 10 minutes or until thick. Stir frequently to avoid burning. Pour into a bowl and refrigerate until needed. When jam has cooled down enough, transfer to a pastry bag.
  • To make the pastry dough, combine all ingredients into a food processor and combine until dough comes together in a ball. Remove and wrap in plastic. Refrigerate for 30 minutes.
  • To make cream cheese filling, mix cream cheese and sifted powdered sugar in a small bowl until smooth. Add salt and vanilla and mix until fully incorporated and smooth. Transfer to a pastry bag and set aside.
  • Mix egg wash together in a small bowl by whisking egg and water together. Set aside.
    Roll out pastry dough on a lightly floured work surface to 1/8” thickness. Cut 2x3-inch rectangles, as many as you can. You can re roll out the dough once to get a few more rectangles. You should get 10 rectangles total.
  • Line a sheet tray with parchment paper and place 5 rectangles of dough 1 ½ inches apart from each other. The pastry will not spread during the bake, so it doesn’t need too much space. Use a pastry brush to brush the entire rectangle of dough. Pipe straight lines of rhubarb jam, followed by cream cheese, ½ inch away from the edges. Reserve 1 T of jam to create the glaze later. Continue to do with all of the bottom pieces of dough. Carefully cover the bottom with a rectangle top. Use a fork to press down and crimp sides. Continue with remaining pieces of dough. Brush the top of the pop tart with egg wash. Freeze pop tarts while preheating the oven.
  • Preheat the oven to 350 degrees F. Use a pairing knife to cut 2 slits into the center of the pop tarts to release steam while baking.Bake for 24 minutes total, rotating the pan half way through.
  • Make glaze by mixing sifted powdered sugar, corn syrup, and reserved jam. Whisk together and add 1 tsp of milk as needed to create the consistency you like. Set aside.
  • Once pop tarts are baked, cool down at room temperature for about 30 minutes. Use a spoon or offset spatula to smooth over the rhubarb glaze. Let it cool completely at room temperature until glaze is set, about 1 hour.