Rhubarb “Pop Tarts”

What kid doesn’t love Pop-Tarts® ? Handheld pies are even better than whole pies.  Make your own and avoid all the preservatives.

Adapted from www.ChezPim.com

Makes about 6-8 tarts



2 1/2 pounds rhubarb, chopped into 1 inch pieces
1 cup sugar (or less, if you prefer a more tart filling)
2/3 cup water
Juice of one orange
Zest of half an orange 
(or a few orange peels, which must be removed before you fill the tart)
Pie crust (store-bought or your favorite recipe for a double crust)
A few tablespoons turbinado sugar (for sprinkling on top)
1 egg, whisked, for egg wash



  1. In a 3-quart pan, add the ingredients for the rhubarb filling (rhubarb, sugar, water, orange juice and zest or peel). Bring to a boil, then reduce heat to low.  Cook until the mixture reduces and resembles jam filling.  Test for sweetness and add sugar if desired (I prefer my filling a little more tart than sweet). Remove and discard the peel, if using.
  2. Preheat oven to 400°F. Cut the dough into 8- x 6-inch pieces (about 6 to 8 tarts), and on a floured surface roll dough into a thin rectangle (if you are using store-bought pie crust, use both discs).  The idea is to roll the dough into the shape of a pop-tart.  Next, cut the edges so that you have clean lines.  Chez Pim suggests placing them on parchment paper before you add the filling.  This is a good suggestion.
  3. Add about two tablespoons of filling on one side of the dough rectangle and then fold the dough over the filling.  Use a fork to crimp the edges. Do not overfill with rhubarb or it will seep out the edges.
  4. Brush the pop-tarts with egg wash, sprinkle the tops with turbinado sugar, and then place in the oven. Bake for about 15 minutes or until golden brown.


Comment on this recipe

You must be logged in to post a comment.