Rhubarb Cream Cheese Hand Pies are the ultimate combination of tart, sweet, and creamy, all tucked inside a tender, flaky crust. Small, portable, and incredibly irresistible, these little pies are ideal for spring and summer gatherings, afternoon teas, or as a charming homemade gift. Each bite offers the perfect balance of bright rhubarb compote and smooth, lemon-scented cream cheese, making them a seasonal favorite you’ll want to bake again and again.
If you’re looking for a baking project that feels special but is surprisingly simple, this recipe brings together fresh, vibrant flavors and classic pastry techniques into one unforgettable treat.
Why You’ll Love These Hand Pies
- Seasonal Flavor – Showcases rhubarb at its best with a touch of citrus brightness.
- Creamy and Tart Filling – The balance of sweetened cream cheese and tangy rhubarb makes every bite interesting.
- Portable and Shareable – Perfect for picnics, potlucks, or springtime brunches.
- Make-Ahead Friendly – Prepare the components in advance for easy assembly and baking.
Essential Equipment
Before you start, gather these tools to make the process smooth and easy:
- Food processor
- Mixing bowls
- Saucepan
- Rolling pin
- Cookie cutter (2 to 3-inch size)
- Baking sheets
- Parchment paper
- Pastry brush
Ingredients for Rhubarb Cream Cheese 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
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
- Coarse sugar, for sprinkling
How to Make Rhubarb Cream Cheese Hand Pies
Step 1: Make the Crust
- In a food processor, pulse the flour, sugar, and salt together.
- Add the cold, cubed butter and pulse until the mixture forms pea-sized crumbs.
- Add ¾ cup buttermilk and pulse until the dough starts coming together. Add more buttermilk if needed.
- Turn the dough out onto a clean surface and knead briefly to bring it together.
- Divide the dough in half, shape each portion into a disc, wrap in plastic wrap, and refrigerate for at least one hour or overnight.
Step 2: Prepare the Rhubarb Filling
- In a saucepan, combine the rhubarb and sugar. Cover and cook over medium-low heat for about 15 minutes.
- Remove the lid, increase the heat to medium, and cook for an additional 10 to 15 minutes, stirring occasionally, until the mixture is thickened.
- Let the filling cool completely.
Step 3: Prepare the Cream Cheese Filling
- In a mixing bowl, beat the cream cheese, sugar, lemon zest, lemon juice, and egg yolk until smooth.
- Chill until ready to use.
Step 4: Assemble the Hand Pies
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Beat the remaining egg with one tablespoon of water to create an egg wash.
- On a floured surface, roll out the chilled dough to about ⅛-inch thickness.
- Use a 2–3 inch round cookie cutter to cut out circles of dough.
- Lightly brush half of the dough circles with egg wash.
- Place about one teaspoon of rhubarb filling and one teaspoon of cream cheese filling in the center of each brushed circle.
- Top with another dough circle. Cut small slits into the top to allow steam to escape, then press the edges firmly to seal.
- Arrange the pies on the prepared baking sheets.
- Brush the tops with more egg wash and sprinkle with coarse sugar.
Step 5: Bake
- Bake the hand pies for 15 to 20 minutes, or until golden and puffed.
- Allow the pies to cool slightly before serving.
Tips for Success
- Keep the Dough Cold – If the dough becomes too soft while working, place it back in the refrigerator for a few minutes. Cold dough results in a flakier, more tender crust.
- Prepare Fillings Ahead – Both the rhubarb and cream cheese fillings can be made a day in advance and stored in the refrigerator.
- Adjust the Sweetness – If your rhubarb is particularly tart, you can add an extra tablespoon of sugar to the filling.
- Serve Fresh – These hand pies are best enjoyed the day they are baked but will keep well in an airtight container at room temperature for up to two days.
Flavor Variations and Creative Twists
While the classic combination of rhubarb and cream cheese is hard to beat, there are endless ways to customize these hand pies to suit your tastes or highlight seasonal ingredients. Here are a few ideas to inspire your next batch:
Add Strawberries
Rhubarb and strawberries are a timeless pairing. Add a handful of chopped strawberries to the rhubarb filling for a sweeter, more colorful filling that balances the tartness even more.
Swap the Citrus
Instead of lemon zest and juice, try using orange for a slightly sweeter, more floral citrus note. Orange pairs beautifully with rhubarb and adds an extra layer of complexity to the cream cheese filling.
Incorporate Spices
Add a pinch of cinnamon, cardamom, or ground ginger to the rhubarb compote while it cooks. These warm spices complement the tartness and add depth to the flavor.
Try Different Sugars
Experiment with using raw sugar or turbinado sugar for sprinkling on top. These sugars create an even crunchier, caramelized topping after baking.
Use Alternative Fillings
If rhubarb isn’t available, try using other seasonal fruits like cherries, blueberries, or blackberries. You can keep the cream cheese filling the same for a rich and creamy contrast.
Miniature Versions
Use a smaller cookie cutter to create mini hand pies. Perfect for parties, dessert tables, or gifting, mini hand pies offer a bite-sized version that’s just as flavorful and even more adorable.
Final Thoughts: A Seasonal Treat to Savor
Rhubarb Cream Cheese Hand Pies celebrate the flavors of spring and early summer in the most delightful way. With their buttery, flaky crust, tart-sweet rhubarb compote, and smooth cream cheese center, they are little bites of pure joy.
Perfect for garden parties, brunches, or a simple weekend baking project, these hand pies are sure to impress and satisfy. Try them once, and they might just become a seasonal tradition in your kitchen.
Rhubarb Cream Cheese Hand Pies
Equipment
- Food processor
- – Mixing bowls
- Saucepan
- Rolling Pin
- Cookie cutter (2–3 inch size)
- Baking sheets
- – Parchment paper
- Pastry brush
Ingredients
- For the crust:
- 3¾ cups all-purpose flour
- 1½ tablespoons sugar
- 1½ teaspoons salt
- 1½ cups unsalted butter cold and cubed
- ¾ –1 cup buttermilk
- For the rhubarb filling:
- 1 lb 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 teaspoons lemon juice
- 1 large egg yolk
- For assembly:
- 1 egg
- 1 tablespoon water
- Coarse sugar for sprinkling
Instructions
- In a food processor, pulse the flour, sugar, and salt together. Add the butter and pulse until pea-sized crumbs form.
- Add ¾ cup buttermilk and pulse until the dough starts to come together. Add more buttermilk if needed. Knead on a clean surface until combined.
- Divide the dough in half, shape into discs, wrap in plastic wrap, and chill for at least 1 hour or overnight.
- For the rhubarb filling, combine rhubarb and sugar in a pot. Cover and cook over medium-low heat for 15 minutes.
- Remove the lid, increase to medium heat, and cook for another 10–15 minutes, stirring, until thickened. Let cool.
- For the cream cheese filling, mix cream cheese, sugar, lemon zest, lemon juice, and egg yolk until smooth. Chill until ready to use.
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Beat the remaining egg with 1 tablespoon water to make an egg wash.
- Roll out the dough to ⅛-inch thick on a floured surface. Cut into 2–3 inch circles using a cookie cutter.
- Brush half of the circles lightly with egg wash. Add 1 teaspoon of rhubarb filling and 1 teaspoon of cream cheese filling to each.
- Top with a second dough circle, making small slits for venting. Press the edges to seal and transfer to the baking sheets.
- Brush the tops with egg wash and sprinkle with coarse sugar.
- Bake for 15–20 minutes until golden and puffed.
- Allow to cool before serving.
