There’s something about the combination of strawberries and rhubarb that just screams summer, isn’t there? It brings back memories of long, lazy days and the smell of fresh fruit baking in the oven. I remember the first time I tasted strawberry rhubarb pie at my grandma’s house; the sweet and tangy filling, surrounded by a flaky crust—it felt like a warm hug on a plate! That joyful nostalgia has inspired me to create this Strawberry Rhubarb Pop Tarts Recipe that combines all the best parts of those classic flavors in a fun, handheld treat.

These pop tarts are perfect for breakfast, an afternoon snack, or even as a special dessert to share. Plus, they’re homemade instead of store-bought, which adds that extra sprinkle of love we all need in our lives. So, pull up a chair, let’s get our hands floury, and dive into these delightful pockets of goodness together!

Why You’ll Love This Recipe

Easy to make with simple ingredients!
A delicious way to embrace strawberry rhubarb season.
Perfect for breakfast, dessert, or a sweet snack.
Totally customizable with different fillings or toppings!

Ingredients

Getting started is easy-peasy! Here’s what you’ll need to whip up these delightful pop tarts:

For the Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6–8 tablespoons ice cold water
For the Filling:
- 1 cup fresh strawberries, hulled and chopped
- 1 cup rhubarb, chopped
- ½ cup granulated sugar (adjust based on tartness preference)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- Sprinkles (optional but highly encouraged!)

Tip: Using fresh strawberries adds a vibrant sweetness that’s hard to beat, while tart rhubarb brings in that zingy flavor balance!

Step-by-Step Instructions

Ready to get baking? Let’s break this down step by step:

Make the Dough: In a large bowl, combine the flour, sugar, and salt. Use a pastry cutter or your fingers to blend in the cold butter until the mixture resembles coarse crumbs. Don’t stress if some larger pieces remain; that’ll give your pastry a nice flaky texture!
Add Water: Gradually add the ice-cold water, a tablespoon at a time, mixing until the dough just comes together. You want it moist but not sticky. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a medium saucepan, combine the chopped strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract over medium heat. Stir gently and cook for about 5-7 minutes until the mixture starts to bubble and thicken. Remove from heat and let cool slightly.
Roll Out the Dough: Once the dough has chilled, preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough to about 1/8 inch thick. Cut into rectangles, about 3×4 inches each. Repeat with the second disc.
Assemble the Pop Tarts: Place half of the rectangles on a lined baking sheet. Add about 1 tablespoon of filling to the center of each rectangle, leaving a border around the edges. Using a pastry brush, lightly moisten the edges with water, then place another rectangle over the filling. Press down the edges to seal, crimping with a fork for a fancy touch!
Cut Vent Holes: Using a sharp knife, cut a few small slits on the top of each pastry to allow steam to escape while baking. It doesn’t have to be perfect; rustic charm is the name of the game!
Bake: Bake the pop tarts in your preheated oven for 20–25 minutes, or until golden brown. They’ll smell heavenly while baking, trust me!
Glaze and Share: While the pop tarts cool, whisk together the powdered sugar and milk until smooth, adjusting the consistency to your liking. Drizzle the glaze over the cooled pastries and sprinkle with colorful sprinkles if you’re feeling festive! Enjoy your scrumptious treats!

Pro Tips & Variations

Feeling adventurous? Here are a few ways to make these pop tarts your own:

Add Spices: A dash of cinnamon or nutmeg can elevate the filling beautifully. Just a pinch goes a long way!
Try Other Fruits: If you’re not a fan of rhubarb, swap it out for some tart cherries or even diced apples.
Diet Swaps: You can use whole wheat flour for a heartier dough or coconut oil in place of butter for a dairy-free version.
Frosting Options: Instead of a glaze, consider adding a layer of chocolate or cream cheese frosting for an extra indulgence!

Keep it playful and adjust according to your taste preferences. Kitchen creations always feel more special when they’re uniquely yours!

Serving Suggestions

These pop tarts are delightful on their own, but here are a few cozy ideas to elevate your serving game:

With Coffee: Brew a pot of your favorite coffee to enjoy alongside—perfect for a weekend brunch!
La Mode: Serve warm pop tarts with a scoop of vanilla ice cream on top for a delicious dessert mash-up.
Fresh Fruit: Pair with some fresh strawberries or a fruit salad to round out a lovely breakfast spread.

Picture this: just you, warm pop tarts, and a beautiful cup of tea while watching the clouds drift by. Comfort, indeed!

Storage Tips

Wondering how to keep your pop tarts fresh? Here’s the scoop!

Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days. Just pop them in the oven for a few minutes to warm them up!
Freeze: For longer storage, place the unbaked, assembled pop tarts on a baking sheet until frozen, then transfer to a freezer-safe bag. Bake directly from frozen, allowing a few extra minutes in the oven!
Reheat: To reheat baked pop tarts, simply pop them in the toaster or a preheated oven at 350°F (175°C) until warmed through—this brings back that fresh-baked flavor!

FAQs

Can I use frozen fruit for the filling?

Absolutely! Frozen strawberries and rhubarb work just fine; just be sure to thaw and drain any excess liquid before using to avoid a soggy filling.

What if I don’t have cornstarch?

No problem! You can use all-purpose flour as a thickener instead. Just use about twice as much flour as cornstarch.

Can I make the dough ahead of time?

Yes! The dough can be made up to 2 days in advance. Just be sure to keep it wrapped tightly in the refrigerator until you’re ready to roll it out.

How do I know when the pop tarts are done?

They should be a lovely golden brown on top! If you’re unsure, gently lift one corner to check that the bottom is also golden. Trust your nose—if it smells amazing, it’s likely ready!

Can I skip the glaze?

Of course! If you prefer them plain or want to reduce the sweetness, you can absolutely enjoy them as-is. They’re delicious on their own!

Conclusion

I hope you take the time to try out this Strawberry Rhubarb Pop Tarts Recipe and fill your kitchen with sweet memories and delicious aromas. Whether you share them with loved ones or keep them all to yourself, these pop tarts are bound to bring a smile to your face. I’d love to hear how they turn out for you—please leave a comment or share your pop tart adventures! Happy baking, my friend!