Rhubarb Cream Cheese Hand Pies

These Rhubarb Cream Cheese Hand Pies are a sweet and tangy treat I love making when rhubarb is in season. With a flaky, golden crust, a creamy layer of sweetened cream cheese, and a tart rhubarb filling, they’re the perfect little pockets of flavor. Whether I’m baking for a brunch, picnic, or just treating myself, these hand pies always deliver a beautiful balance of richness and brightness.

Why You’ll Love This Recipe

I love how these hand pies combine the creamy texture of cheesecake with the bold, slightly sour pop of rhubarb—all wrapped in a buttery pastry. They’re portable, fun to make, and just the right size for a personal dessert. Plus, they bake up beautifully and are great warm or chilled. They feel special without requiring complicated steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the rhubarb filling:

• Fresh rhubarb, chopped

• Sugar

• Lemon juice

• Cornstarch

For the cream cheese layer:

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

For the pastry:

• Store-bought pie crust or homemade pastry dough

• Egg (for egg wash)

• Coarse sugar (optional, for topping)

Directions

1. I start by making the rhubarb filling: I cook the rhubarb, sugar, lemon juice, and cornstarch in a small saucepan over medium heat until the rhubarb softens and the mixture thickens. I let it cool completely.

2. In a bowl, I beat the cream cheese with powdered sugar and vanilla until smooth.

3. I roll out the pie crust and cut it into circles or rectangles, depending on the shape I want.

4. I place a small spoonful of the cream cheese mixture in the center of each piece, followed by a dollop of cooled rhubarb filling.

5. I fold over the dough to seal it, pressing the edges with a fork, and place the pies on a parchment-lined baking sheet.

6. I brush the tops with beaten egg and sprinkle with coarse sugar for extra crunch.

7. I bake at 375°F (190°C) for 20–25 minutes, until golden and bubbling.

8. I let them cool slightly before serving. They’re great warm or at room temperature.

Servings and timing

This recipe makes about 8–10 hand pies, depending on size. It takes about 20 minutes to prep and 25 minutes to bake, so they’re ready in under an hour.

Variations

I sometimes add strawberries to the rhubarb for a sweeter, more balanced filling. A pinch of cinnamon or ginger adds warmth, or I use orange zest for a citrusy twist. For a shortcut, I’ve used puff pastry instead of pie crust, which gives them a crisp, airy texture.

Storage/Reheating

I store leftover hand pies in an airtight container at room temperature for 1–2 days or in the fridge for up to 4 days. To reheat, I pop them in a 300°F oven for 5–7 minutes to restore the flaky crust. I avoid the microwave—it softens the pastry.

FAQs

Can I use frozen rhubarb?

Yes, I’ve used frozen rhubarb successfully. I thaw it and drain excess liquid before cooking it into the filling.

Can I freeze the hand pies?

Absolutely. I freeze them unbaked on a tray, then transfer to a freezer bag. When ready, I bake them from frozen—just add a few extra minutes to the bake time.

What’s the best dough to use?

I usually go with homemade buttery pie crust, but store-bought crust or puff pastry both work great for convenience.

Do I need to cook the filling first?

Yes, cooking the rhubarb thickens it and brings out its tart-sweet flavor. Raw rhubarb would release too much liquid during baking.

Can I make these ahead?

Yes, I prepare and assemble the pies, then refrigerate them unbaked for up to a day. I bake them fresh when I’m ready to serve.

Conclusion

Rhubarb Cream Cheese Hand Pies are one of those charming, rustic desserts that always feel like a treat. With a flaky crust, creamy filling, and that bright rhubarb flavor, they bring comfort and delight in every bite. Whether I’m baking for a crowd or just enjoying a quiet moment, these hand pies never disappoint.

Rhubarb Cream Cheese Hand Pies

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8–10 hand pies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Rhubarb Cream Cheese Hand Pies are delightful mini desserts made with flaky pastry, a tangy rhubarb compote, and a creamy vanilla-scented cream cheese filling. They’re the perfect balance of sweet and tart—great for springtime baking, brunch, or a portable dessert.

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Ingredients

• Rhubarb Filling:
• 2 cups fresh rhubarb, chopped
• 1/3 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• Cream Cheese Layer:
• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Pastry:
• 1 package store-bought pie crust or 1 batch homemade pie dough
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (optional, for topping)

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Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine rhubarb, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened and rhubarb softens, about 5–7 minutes. Cool completely.
3. In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
4. Roll out pie crust and cut into 8–10 circles or rectangles.
5. Spoon a small amount of cream cheese mixture in the center of each piece of dough, followed by a spoonful of rhubarb filling.
6. Fold dough over filling, seal edges with a fork, and place on prepared baking sheet.
7. Brush tops with egg wash and sprinkle with coarse sugar if using.
8. Bake for 20–25 minutes or until golden and bubbly. Let cool slightly before serving.

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Notes

• Add strawberries for a sweeter filling or orange zest for citrus flavor.
• Use puff pastry for a crisper texture.
• Freeze unbaked pies and bake from frozen, adding a few extra minutes.
• Reheat in the oven to restore crispness; avoid the microwave.
• Make ahead and refrigerate unbaked pies up to 1 day.

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Nutrition

• Serving Size: 1 hand pie
• Calories: 210
• Sugar: 12g
• Sodium: 140mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg