If you’re after a treat that’s both nostalgic and a little bit whimsical, Rhubarb Puff-Tart Pockets are about to steal your heart—and your taste buds. Flaky, buttery puff pastry cradles a lusciously tart and sweet rhubarb filling, topped with a pretty vanilla glaze that makes every bite feel special. This dessert is easy enough for beginners, yet fancy enough for a weekend brunch or a casual spring gathering. With minimal prep and maximum flavor, Rhubarb Puff-Tart Pockets deliver everything you love about rhubarb pie with a fun, handheld twist.
Ingredients You’ll Need
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Puff Pastry:
- 1 sheet frozen puff pastry, thawed
Rhubarb Filling:
- 1 1/2 cups fresh rhubarb, diced
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Additional:
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar for sprinkling
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract (for glaze)
How to Make Rhubarb Puff-Tart Pockets
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C) so it’s ready when you are. This high heat is key for achieving that signature golden, puffed pastry finish. Line a baking sheet with parchment paper to prevent sticking and to make cleanup a breeze later on.
Step 2: Make the Rhubarb Filling
In a medium mixing bowl, combine your diced rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Give it a good stir—you want the rhubarb to be evenly coated in the mixture. Let it sit for about five minutes; this helps the rhubarb start to soften and the sugar to draw out its tart juices, which will mix with the cornstarch to thicken as they bake.
Step 3: Roll and Cut the Puff Pastry
On a lightly floured surface, unroll the thawed puff pastry sheet and gently roll it out with a rolling pin until it’s about 1/8-inch thick. This gives you lots of flaky layers without being too doughy. Cut the sheet into six equal rectangles—don’t worry about absolute perfection, just aim for similar sizes so everything bakes evenly.
Step 4: Fill and Seal the Pockets
Spoon a few tablespoons of the rhubarb filling onto one half of each pastry rectangle, leaving a small border around the edges. Don’t overfill; a little goes a long way and helps prevent leaking. Brush the exposed edges with the beaten egg to act as your edible glue. Fold the pastry over the filling to create a pocket, then press the edges with the tines of a fork for a tight seal and a pretty crimped look.
Step 5: Egg Wash and Sprinkle
Arrange your filled pockets on the prepared baking sheet, spacing them a little apart. Brush the tops generously with the remaining beaten egg, which will give them that irresistible bakery shine. Sprinkle each pocket with a pinch of coarse sugar for extra sparkle and crunch—a simple touch that transforms the look and texture of your Rhubarb Puff-Tart Pockets.
Step 6: Bake to Perfection
Slide the baking sheet into your hot oven and let the pockets bake for 18 to 20 minutes. You’re looking for puff pastry that’s gorgeously risen, golden brown, and crisp at the edges. The filling inside should be bubbling a bit, which is how you know it’s cooked through and thickened just right.
Step 7: Add the Finishing Glaze
While the pockets cool for a few minutes, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add the milk a little at a time so your glaze stays perfectly pourable. Once the pockets are just slightly warm—not hot—drizzle them generously with the glaze for a pretty finish that soaks in beautifully.
How to Serve Rhubarb Puff-Tart Pockets
Garnishes
A simple vanilla glaze is classic, but don’t stop there! Fresh mint sprigs, finely grated lemon zest, or a dusting of extra powdered sugar can add a touch more elegance to your Rhubarb Puff-Tart Pockets. If you’re feeling playful, a dollop of softly whipped cream or a scoop of vanilla ice cream turns each pocket into a plated dessert.
Side Dishes
Balance the tangy-sweet flavor of these pockets by serving them with a creamy yogurt parfait or a bowl of fresh berries. They also pair beautifully with a light herbal tea or even a small cup of coffee for a sweet-and-tart afternoon snack.
Creative Ways to Present
For brunch, stack Rhubarb Puff-Tart Pockets on a tiered serving tray and drizzle the glaze just before guests arrive. For a picnic, pack them in parchment-lined boxes with a ribbon for a charming, portable treat. At home, slice the pockets in half on a diagonal and fan them out on a platter for colorful, tempting shareable bites.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any leftovers (these go fast!), store cooled Rhubarb Puff-Tart Pockets in an airtight container at room temperature for up to one day, or in the refrigerator for two to three days. The pastry may soften a bit, but the flavor remains unbeatable.
Freezing
Planning ahead? Freeze baked, cooled pockets (without glaze) in a single layer on a baking sheet until solid, then transfer to a freezer bag. They’ll keep beautifully for up to two months. Defrost at room temperature before reheating and glazing for fresh-from-the-oven taste.
Reheating
To restore their flakiness, place chilled or thawed Rhubarb Puff-Tart Pockets on a baking sheet and warm in a 350°F oven for 8-10 minutes. The pastry will crisp up, making them nearly as irresistible as day one. Add your glaze after reheating for the prettiest finish.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Just thaw and drain frozen rhubarb before using. If it feels overly wet, pat it dry and add an extra half teaspoon of cornstarch to help absorb the extra moisture.
What if I don’t have coarse sugar for sprinkling?
No worries—use regular granulated sugar or skip the sugar topping altogether. The glaze adds plenty of sweetness and a pretty shine on its own.
Can I make Rhubarb Puff-Tart Pockets ahead of time?
Yes! You can assemble the pockets in advance and refrigerate them unbaked for up to 12 hours. Bake them off when you’re ready for fresh, flaky pastry on demand.
Is there a dairy-free version?
Most store-bought puff pastry is dairy-free, so just swap in a plant-based milk for the glaze and skip the egg wash, or use a non-dairy milk to brush the tops before baking.
Can I add other fruit to the filling?
Definitely! A handful of diced strawberries pairs beautifully with rhubarb, adding sweetness and color. Blueberries or raspberries would also work for a fun seasonal twist.
Final Thoughts
If you’re searching for a new favorite baking project that delivers big flavor with little fuss, give Rhubarb Puff-Tart Pockets a try. They’re easy, joyful, and brimming with fresh, bright flavor—guaranteed to become a repeat request all season long!
Print
Rhubarb Puff-Tart Pockets Recipe
- Total Time: 35 minutes
- Yield: 6 pockets 1x
- Diet: Vegetarian
Description
Indulge in the deliciousness of Rhubarb Puff-Tart Pockets, a delightful dessert that combines the tartness of fresh rhubarb with the sweetness of a flaky puff pastry, baked to golden perfection.
Ingredients
Puff Pastry:
- 1 sheet frozen puff pastry, thawed
Rhubarb Filling:
- 1 1/2 cups fresh rhubarb, diced
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Additional:
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar for sprinkling
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract (for glaze)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Rhubarb Filling: Combine diced rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract in a bowl. Let sit for 5 minutes.
- Assemble Puff-Tart Pockets: Roll out puff pastry, cut into rectangles. Spoon rhubarb filling onto each rectangle. Fold over, seal edges, and brush with egg wash.
- Bake: Place on baking sheet, brush with egg wash, sprinkle coarse sugar. Bake for 18–20 minutes until golden.
- Make Glaze: Whisk together powdered sugar, milk, and vanilla extract. Drizzle over cooled puff-tart pockets.
Notes
- For extra flavor, add chopped strawberries to the rhubarb filling.
- Serve warm for the best taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
