There’s something almost magical about biting into Rhubarb Cream Cheese Hand Pies: a buttery shell gives way to a vibrant, tangy swirl of cream cheese and juicy rhubarb that instantly brightens any afternoon. I still remember serving these at my sister’s spring birthday brunch—watching her eyes light up as she savored that first velvety bite felt like sharing a secret moment of pure delight.
Unlike a classic strawberry-rhubarb crisp that needs spoons and plates, these portable hand pies are simple enough for a busy weeknight yet elegant enough for a casual gathering. They take under an hour from start to finish, so you can transform seasonal stalks into golden pockets of joy without heating up the whole kitchen.
If you loved our Lemon Blueberry Scones recipe, you’ll find the same comforting flakiness here—only more vibrant, with a zesty punch of spring’s first rhubarb. Tonight, treat yourself and your loved ones to something both nostalgic and new. Let’s bake memories together.
Table of Contents
Key Takeaways
- Ready in about 1 hour, these Rhubarb Cream Cheese Hand Pies deliver gourmet flair with minimal effort.
- Each pie balances creamy, tangy cheese and bright, juicy rhubarb in a flaky, golden crust.
- No special skills required: simple assembly makes this perfect for home bakers of any level.
- Budget-friendly spring dessert using seasonal produce, with make-ahead and freezer-friendly options.
- Ideal for brunch, picnics, potlucks, or an after-school treat that feels extra special.
Food or Cultural Background
Rhubarb’s journey from medicinal herb to beloved dessert staple began in northern Asia over 2,000 years ago, where its stalks were first used for digestive remedies. European cooks started sweetening rhubarb with sugar in the 1700s—earning it the nickname “pie plant” in America as soon as sugar became affordable (Rhubarb pie ).
Cream cheese, by contrast, is a distinctly American creation. In the late 1800s, dairyman William A. Lawrence in Chester, New York, enriched Neufchâtel-style cheese with cream, giving birth to the lush, tangy spread we know today (Cream Cheese 101 – The Cheese Professor). Combining rhubarb’s bright tartness with cream cheese’s velvety richness felt inevitable once home bakers began experimenting with sweet-cheese pastries in the early 20th century.
The concept of the hand pie—miniature pies sealed individually—traces back to British meat pies and Cornish pasties, later evolving in the American South as sweet, portable treats for farmworkers and travelers (Tapping into the delicious history of fried hand pies – Escoffier). Today, sweet hand pies are celebrated nationwide for their convenience and nostalgic charm.
| Aspect | Details |
|---|---|
| Origin | Asia (rhubarb); New York, USA (cream cheese) |
| Traditional Ingredients | Rhubarb, sugar, cream cheese, flour, butter |
| Typical Occasion | Spring brunch, Easter, picnics, afternoon tea |
Why You’ll Love This Rhubarb Cream Cheese Hand Pie
Every golden pocket crackles with a whisper of sugar before revealing a creamy-tangy heart that tastes of sunlit gardens. The flaky, buttery crust melts on your tongue, making each bite feel like a hug.
Compared to buying bakery hand pies or ordering dessert out, making these at home costs just a few dollars per serving and takes under an hour. You’ll save money and earn bragging rights for homemade flair.
For a special flavor boost, stir a pinch of fresh ginger or cardamom into the rhubarb compote, or fold in a few chopped mint leaves with the cream cheese. These little twists elevate the pies from “delicious” to “unforgettable.”
If you enjoyed our Cinnamon Apple Turnovers, you’ll recognize the same cozy comfort here—only brighter, springier, and perfectly portable. Ready for a taste of sunshine? Let’s get baking!
How to Make Rhubarb Cream Cheese Hand Pies
Quick Overview
Effortless to assemble, these hand pies hide a luscious blend of creamy cheese and vibrant rhubarb in a flaky, golden envelope.
Prep Time: 20 minutes | Cook Time: 20 minutes | Yield: 12 hand pies (Easy Homemade Hand Pies + Flavor Options – Sugar Geek Show)
Key Ingredients
Key Ingredients Table
| Ingredient | Amount | Special Preparation |
|---|---|---|
| All-purpose flour | 3¾ cups (470 g) | Sift before measuring |
| Granulated sugar | ⅓ cup (65 g) | Plus extra for sprinkling |
| Salt | ½ tsp | |
| Cold unsalted butter | 1 cup (226 g) | Cut into ½″ cubes, keep chilled |
| Buttermilk | ½ cup (120 mL) | Or milk + 1 tsp lemon juice |
| Rhubarb stalks | 1 lb (450 g) | Trimmed, cut into ½″ pieces |
| Cream cheese | 4 oz (115 g) | Room temperature |
| Lemon zest & juice | From 1 lemon | Zest plus 2 tsp juice |
| Egg yolk | 1 | For cream-cheese filling |
| Egg + water | 1 egg + 1 Tbsp | For egg wash |
Equipment Needed
- Rolling pin with 1/8″ guide rings (optional)
- Large and small mixing bowls
- Saucepan
- Pastry brush
- Two baking sheets
- Parchment paper
- Fork for crimping edges
If you’re craving something extra special for your next breakfast or brunch, don’t miss our Stuffed French Toast: A Delightful Twist on a Classic Breakfast. This rich, creamy, and golden treat takes traditional French toast to a whole new level with luscious fillings and irresistible flavors your whole family will love.
Step by Step Instructions
Step 1: Craft the Flaky Dough
Whisk flour, sugar, and salt in a bowl until pale and uniform. Scatter cold butter cubes on top, then use a pastry cutter or fingertips to work the butter into the flour until the mix looks like coarse crumbs with pea-sized bits of butter. Stir in buttermilk until a ragged dough forms. Divide into two discs, wrap in plastic, and chill at least 1 hour.
Step 2: Simmer the Rhubarb Filling
Place rhubarb and sugar in a saucepan over medium-low heat. Cover and cook 12 minutes—the rhubarb will soften and release juices. Uncover, raise heat to medium, and simmer until thickened, about 10 more minutes. Spread on a plate to cool completely.
Step 3: Blend the Cream-Cheese Filling
Beat room-temperature cream cheese with sugar, lemon zest, juice, and egg yolk until smooth and velvety. Chill until assembly.
Step 4: Assemble and Bake
Preheat oven to 400 °F. Line sheets with parchment. Roll dough to 1/8″ thickness; cut into twelve 4″ squares. Brush half the squares with egg wash. Spoon 1 Tbsp cream cheese and 1 Tbsp rhubarb onto each. Top with remaining squares, seal edges with a fork, brush with egg wash, and sprinkle sugar. Bake 15–18 minutes until golden. Let cool on a rack.
Use these Rhubarb Cream Cheese Hand Pies to brighten any gathering—each one is a handheld promise of spring. (What Is Rhubarb? How to Buy, Store, and Cook With It – The Kitchn)
Top Tips for Perfecting
- Keep butter and dough cold for the flakiest crust.
- Chill assembled pies briefly if dough softens before baking.
- Avoid overfilling; leave a ¼″ border so edges seal neatly.
- Rotate pans halfway through baking for even color.
- Add a pinch of ground ginger or cardamom to the rhubarb for warmth.
- Freeze unbaked pies on a tray, then bag; bake from frozen, adding 2–3 minutes.
What to Serve with
- A scoop of vanilla bean ice cream for melting richness.
- A crisp arugula salad tossed with lemon vinaigrette for contrast.
- Hot chamomile tea to accentuate the rhubarb’s floral notes.
- Sparkling rosé for a celebratory pop that echoes the pies’ blush hue.
Storing and Reheating Tips
Store cooled pies airtight in the fridge up to 3 days. Reheat in a 325 °F oven for 5–8 minutes to revive flakiness. Avoid microwaving, which softens the crust.
Unbaked pies freeze up to 2 months—freeze on a tray, then bag. Bake from frozen, adding a few extra minutes to the bake time.
Final Thoughts
Rhubarb Cream Cheese Hand Pies capture the essence of spring in every golden, buttery pocket. Each bite is a balance of creamy, tangy cheese and vibrant, juicy rhubarb that feels both comforting and celebratory. These hand pies are simple enough for a weeknight treat yet special enough for holiday brunches, picnics, or afternoon tea. Invite your loved ones to share in the warmth and nostalgia of homemade pastry, and watch as these portable delights disappear first. Don’t forget to explore our Lemon Blueberry Scones next for another taste of seasonal bliss. Treat yourself tonight—spring is best enjoyed one hand pie at a time!
If you love make-ahead meals that make mornings a breeze, you’ll want to check out our Easy Breakfast Casserole: 5 Simple Recipes for Busy Mornings. These hearty, flavorful casseroles are packed with simple ingredients and come together with minimal effort — perfect for feeding a hungry family or hosting a weekend brunch.
FAQ
Q: Can I swap strawberries for rhubarb?
A: Yes—use equal weight of strawberries, reduce simmer time by 5 minutes, and skip lemon juice to let berry sweetness shine.
Q: How long do hand pies last in the fridge?
A: Stored airtight, they remain fresh up to 3 days; reheat in the oven for best texture.
Q: Can this be made dairy-free?
A: Substitute vegan butter and dairy-free cream cheese; keep ingredients cold to maintain flakiness.
Q: What’s the best way to freeze unbaked pies?
A: Freeze on a tray until solid, then transfer to a zip-top bag. Bake from frozen, adding 2–3 minutes to bake time.
Q: How do I prevent soggy bottoms?
A: Bake on a preheated sheet pan, use chilled filling, and avoid stacking pies while warm.