Rhubarb Cream Cheese Pop Tarts with Vanilla Glaze Drip – A Homemade Bakery-Style Treat

If you’re craving something sweet, tangy, creamy, and buttery all in one bite, these Rhubarb Cream Cheese Pop Tarts with a silky Vanilla Glaze Drip are exactly what you need. These hand pies are packed with flavor and texture—from the flaky crust to the creamy filling and glossy glaze—and they’re perfect for brunch, dessert, or a fancy afternoon snack.

In this detailed step-by-step guide, you’ll learn how to make these gorgeous pastries from scratch (or semi-scratch) using easy-to-find ingredients and simple techniques. Whether you’re a baking enthusiast or a beginner, this recipe is designed to help you succeed.

What Makes This Recipe Special?

Rhubarb is a seasonal vegetable that’s often used like a fruit in desserts. Its bright red color and tart flavor contrast beautifully with sweet and creamy fillings. When paired with smooth cream cheese and topped with a light vanilla glaze, the result is a bakery-quality pastry that you can make in your own kitchen.

Ingredients Breakdown

For the Rhubarb Filling:

1 cup chopped fresh rhubarb (about 150g)
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla extract

For the Cream Cheese Filling:

4 oz (113g) cream cheese, softened
1/4 cup powdered sugar

For the Pastry:

1 package refrigerated pie crusts (or use homemade if preferred)

For the Vanilla Glaze:

1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Rhubarb Filling

In a small saucepan, combine chopped rhubarb, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb softens and the mixture becomes thick and jammy—about 5 to 7 minutes.

Remove from heat, stir in the vanilla extract, and allow the mixture to cool completely before using.

Pro Tip: The cooler the filling, the easier it is to assemble the tarts without making a mess.

Step 2: Make the Cream Cheese Filling

In a mixing bowl, beat the softened cream cheese with the powdered sugar until the mixture is smooth, fluffy, and lump-free. Set aside.

If you’d like extra flavor, feel free to add a pinch of cinnamon or a dash of lemon zest.

Step 3: Prepare the Pastry and Assemble

Roll out the refrigerated pie crusts on a lightly floured surface.
Cut into rectangles roughly 3×4 inches in size (you should get about 6-8 pop tarts total).
On half the rectangles, spread a layer of cream cheese filling (about 1 tablespoon), leaving a 1/4-inch border around the edges.
Spoon a small amount of cooled rhubarb filling on top of the cream cheese.
Place the remaining rectangles on top and press the edges gently to seal.
Use a fork to crimp the edges for a decorative seal and poke a few holes on top to allow steam to escape.

Optional: Chill the assembled pop tarts in the fridge for 10 minutes before baking to help them hold their shape.

Step 4: Bake the Pop Tarts

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Place the pop tarts on the baking sheet and bake for 20 to 25 minutes, or until they’re golden brown and slightly puffed.

Let them cool on a wire rack for at least 15 minutes before glazing.

Step 5: Make and Drizzle the Vanilla Glaze

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable.

Using a spoon, fork, or piping bag, drizzle the glaze over the cooled pop tarts in a zigzag or drip pattern.

Let the glaze set for 5–10 minutes before serving.

Serving & Storage Tips

Serve warm or at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a 300°F (150°C) oven for 5–7 minutes.
You can freeze unglazed baked pop tarts for up to 2 months. Just thaw and glaze before serving.

Variations and Ideas

More Tartness? Increase rhubarb to 1 1/2 cups and reduce sugar slightly.
Fruit Swap: Replace or mix the rhubarb with strawberries or raspberries.
Spiced Version: Add 1/4 teaspoon cinnamon to the cream cheese filling.
Gluten-Free Option: Use gluten-free pie dough and double-check your powdered sugar.

FAQs

Can I use frozen rhubarb?
Yes, just thaw it first and drain excess liquid before cooking.

Can I make these ahead of time?
Absolutely. You can make the fillings a day in advance and store them in the fridge, or assemble the pop tarts and freeze before baking.

Why is my glaze too runny or too thick?
Adjust by adding a few drops of milk (for thinning) or extra powdered sugar (for thickening) until the desired consistency is reached.

Final Thoughts

These Rhubarb Cream Cheese Pop Tarts are a nostalgic yet elevated take on a classic childhood treat. With their tangy-sweet filling, creamy center, buttery crust, and smooth vanilla glaze, they’re perfect for spring, brunch, picnics, or a cozy weekend bake.Homemade Samoas Girl Scout Cookies