Rhubarb Cream Cheese Hand Pies

These Rhubarb Cream Cheese Hand Pies are a beautiful celebration of spring's favorite tart veggie—rhubarb! Wrapped in a tender, buttery crust and filled with tangy rhubarb compote and sweetened cream cheese, they’re both rustic and elegant. These hand pies are easy to hold, hard to resist, and perfect for brunch, dessert, or a midday treat.

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Perfectly portable and delightfully delicious, these treats combine the flakiness of a pie with the convenience of a hand-held pastry. Whether you’re prepping for a picnic, a bake sale, or just want to surprise your family with something extra special, these little pies deliver the wow factor. They freeze beautifully and taste even better the next day!

These hand pies also offer the perfect way to showcase rhubarb during its short but glorious growing season. The contrast between the tart rhubarb and sweet, creamy filling creates a balanced flavor that’s as pretty as it is irresistible. Great for novice bakers and experienced pastry fans alike, this recipe is approachable yet impressive.

Why You’ll Love Rhubarb Cream Cheese Hand Pies

• Tart-sweet perfection: Rhubarb and cream cheese make a dreamy combo.
• No forks needed: Individually sized and great for on-the-go.
• Easy to freeze: Bake a batch and freeze extras for future cravings.
• Make-ahead friendly: Chill or freeze before baking for fresh pies on demand.
• Customizable: Swap in strawberries, raspberries, or a cinnamon sugar sprinkle.
• Elegant and rustic: A show-stopping yet cozy dessert for all occasions.
• Kid-friendly: Great size and taste for little hands and picky eaters.

Ingredients You’ll Need

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, add more as 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 oz cream cheese, room temperature
• ⅓ cup sugar
• 1 teaspoon lemon zest
• 2 teaspoon lemon juice
• 1 large egg yolk

For Assembly:

• 1 egg + 1 tablespoon water (for egg wash)
• Coarse sugar (for sprinkling on top)

Step-by-Step Instructions

1. Make the Pie Dough
   • In a large bowl, whisk together flour, sugar, and salt. Cut in butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • Gradually add buttermilk, mixing just until the dough comes together. Divide in half, flatten into discs, and chill at least 1 hour or overnight for deeper flavor.
2. Prepare the Rhubarb Filling
   • In a saucepan over medium heat, cook rhubarb and sugar, stirring often, until soft and jammy (about 10–12 minutes). Let cool completely. The mixture should be thick but spreadable.
3. Make the Cream Cheese Filling
   • Beat cream cheese, sugar, lemon zest, lemon juice, and egg yolk in a small bowl until smooth and creamy. Chill until ready to use.
4. Assemble the Hand Pies
   • Roll out dough on a lightly floured surface to ⅛ inch thickness and cut into desired shapes (circles, rectangles, or hearts!).
   • Place a spoonful of cream cheese filling and rhubarb mixture in the center of each bottom piece.
   • Moisten edges with a bit of water, top with another piece of dough, and press edges with a fork to seal. Chill assembled pies for 15 minutes.
5. Bake the Hand Pies
   • Brush each pie with egg wash and sprinkle generously with coarse sugar for sparkle and crunch.
   • Bake at 375°F (190°C) for 20–25 minutes, or until golden brown and bubbling. Let cool slightly on a wire rack before serving warm or at room temperature.

Serving and Storage Tips

• Best warm or room temp: Enjoy them fresh from the oven or let them cool to enjoy later.
• Store in an airtight container: Keeps 3–4 days at room temp or up to 1 week in the fridge.
• Freeze before or after baking: Wrap individually in plastic wrap and store in a freezer bag. Reheat in a 350°F oven for 10–15 minutes.
• Add a glaze: Drizzle with a vanilla, almond, or lemon glaze for bakery-style flair.
• Serve with extras: Pair with a scoop of ice cream or dollop of whipped cream for dessert.

Helpful Notes

• Work quickly with the dough: Cold dough yields the flakiest results.
• Customize the filling: Add strawberries, orange zest, ginger, or even a hint of cardamom.
• Prevent leaks: Don’t overfill and use a fork to seal edges tightly.
• Brush with cream instead of egg: For a golden, matte finish without shine.
• Mini size variation: Make smaller pies for party-ready finger food.

Frequently Asked Questions

1. Can I use frozen rhubarb?
   Yes! Thaw and drain well before using to avoid excess moisture.
2. Can I make these in advance?
   Absolutely. Assemble and refrigerate or freeze until ready to bake. They can also be fully baked and reheated.
3. What if I don’t have buttermilk?
   Use whole milk with 1 tablespoon lemon juice or vinegar mixed in and let sit for 5 minutes.
4. Can I make these sweet or savory?
   Definitely—omit the sugar from the crust and swap in a savory filling like mushrooms, goat cheese, or ham and cheese.
5. Do I need a special cutter?
   Not at all! A round glass, cookie cutter, or knife works just fine.

Final Thoughts

These Rhubarb Cream Cheese Hand Pies are everything you want in a spring or summer dessert—tart, creamy, and delightfully flaky. With their portable size and bold flavor, they’re a joyful blend of fun and sophistication. Whether you enjoy them as a picnic treat, brunch centerpiece, or sweet snack, these hand pies are bound to become a seasonal favorite you’ll reach for again and again. Don’t forget to save a few for yourself—they go fast!

Rhubarb Cream Cheese Hand Pies

Emily

These charming rhubarb cream cheese hand pies combine sweet-tart rhubarb compote with a creamy citrus filling, all nestled in a flaky, buttery crust. Ideal for spring and summer, they’re a delightful grab-and-go dessert for any occasion.

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Prep Time 45 minutes mins

Cook Time 25 minutes mins

Chill Time 1 hour hr

Total Time 2 hours hrs 10 minutes mins

Servings 12

Calories 270 kcal

Ingredients

  

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

For the Rhubarb Filling:

• 1 lb rhubarb stalks chopped
• ⅓ cup sugar

For the Cream Cheese Filling:

• 4 oz cream cheese
• ⅓ cup sugar
• 1 teaspoon lemon zest
• 2 teaspoon lemon juice
• 1 large egg yolk

For Assembly:

• 1 egg + 1 tablespoon water egg wash
• Coarse sugar

Instructions

 

• Make dough: Combine dry ingredients, cut in butter, add buttermilk. Chill.
• Cook rhubarb with sugar until soft. Cool.
• Mix cream cheese, sugar, lemon zest, juice, and yolk until smooth.
• Roll out dough, cut shapes. Fill with cream cheese and rhubarb.
• Seal, chill 15 minutes. Brush with egg wash and sprinkle sugar.
• Bake at 375°F for 20–25 minutes until golden. Cool slightly before serving.

Notes

• Chill dough and fillings for easy handling.
• Add fruit or spice variations to the fillings.
• Freeze before or after baking for future treats.