These Rhubarb Cream Cheese Hand Pies are the perfect handheld treat—flaky buttery crust filled with a tangy rhubarb compote and a smooth, sweet cream cheese filling. They’re easy to make, elegant enough for any occasion, and an irresistible way to celebrate seasonal rhubarb!
Perfect for spring brunches, picnics, or anytime you’re craving something sweet and satisfying.
Why You’ll Love This Recipe:
- Flaky & Buttery Crust: Made with real butter and buttermilk for the best texture.
- Sweet-Tart Filling: A perfect balance of tart rhubarb and creamy, citrusy cream cheese.
- Portable Perfection: Great for on-the-go snacks, gifts, or dessert to share.
Ingredients (Makes about 12 hand pies):
For the Crust:
- 3¾ cups all-purpose flour
- 1½ tablespoons sugar
- 1½ teaspoons salt
- 1½ cups unsalted butter, cold and cubed
- ¾ to 1 cup buttermilk (start with ¾ cup and add more if needed)
For the Rhubarb Filling:
- 1 pound rhubarb stalks, trimmed and chopped into ½-inch pieces
- ⅓ cup sugar
For the Cream Cheese Filling:
- 4 ounces cream cheese, at room temperature
- ⅓ cup sugar
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 large egg yolk
For Assembly:
- 1 egg + 1 tablespoon water (for egg wash)
- Coarse sugar (for sprinkling on top)
Instructions:
Step 1: Make the Crust
In a large bowl, whisk together the flour , sugar , and salt .
Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter.
Gradually add the buttermilk , stirring just until the dough comes together in a shaggy mass. Be careful not to overmix.
Divide the dough into two equal disks, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour before rolling out.
Step 2: Prepare the Rhubarb Filling
In a small saucepan over medium heat, combine the chopped rhubarb and sugar .
Cook, stirring occasionally, for 8–10 minutes , until the rhubarb softens and becomes jammy. Remove from heat and let cool completely.
Step 3: Prepare the Cream Cheese Filling
In a medium bowl, beat the cream cheese , sugar , lemon zest , lemon juice , and egg yolk together until smooth and creamy. Set aside.
Step 4: Assemble the Hand Pies
Preheat your oven to 375°F (190°C) . Line two baking sheets with parchment paper.
On a lightly floured surface, roll out one chilled disk of dough to about 1/8-inch thickness .
Using a round cutter or rim of a bowl (about 4–5 inches in diameter), cut out circles from the dough.
Place half of the rounds onto the prepared baking sheets.
Spoon 1 tablespoon of cream cheese filling and 1 tablespoon of cooled rhubarb filling into the center of each round.
Top with another dough circle. Press the edges gently to seal, then crimp with a fork to secure.
Step 5: Egg Wash and Bake
In a small bowl, whisk together the egg and water to make the egg wash.
Brush the tops of each pie with the egg wash and sprinkle with coarse sugar .
Bake for 20–25 minutes , or until golden brown and slightly puffed.
Step 6: Cool and Enjoy
Let the hand pies cool on a wire rack for 10–15 minutes before serving.
They taste great warm or at room temperature—perfect with a cup of tea or coffee.
Tips for Success:
- Chill the Dough: Keeping the crust cold helps ensure maximum flakiness.
- Don’t Overfill: Leaving space around the edges prevents leaking during baking.
- Make Ahead: These pies store well and can be made a day ahead or frozen unbaked for later use.
Nutritional Information (per hand pie, approximate):
- Calories: ~250 kcal
- Protein: ~3g
- Carbohydrates: ~25g
- Fat: ~15g
- Sugar: ~10g
Final Thoughts:
These Rhubarb Cream Cheese Hand Pies are a delightful mix of sweet, tart, and creamy—all wrapped up in a flaky, buttery crust. Whether you’re making them for a special breakfast, a weekend bake sale, or just because, they’re sure to impress.
So grab some rhubarb and get baking—you won’t regret that first bite!
