Rhubarb Cream Cheese Hand Pies

Rhubarb Cream Cheese Hand Pies are a delicious blend of tangy fruit and creamy filling, all wrapped in a golden, flaky pastry. I love how these little pockets of goodness pack big flavor into a perfectly portable treat. With tart rhubarb compote and smooth cream cheese tucked into each bite, they strike the perfect balance between sweet and tangy. They’re fun to make and even more fun to eat.

Why You’ll Love This Recipe

I love how these hand pies feel like a fancy bakery treat but are totally doable at home. The rhubarb adds a bold, fruity pop, and the cream cheese filling brings a rich, velvety contrast. They’re easy to customize, and I can make them ahead of time, freeze them, or bake them fresh for any occasion. Whether I’m serving them at brunch or grabbing one as a sweet snack, they always hit the spot.

ingredients

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

refrigerated or homemade pie dough
rhubarb, chopped
sugar (or honey/maple syrup)
lemon juice
cornstarch
cream cheese, softened
vanilla extract
egg (for egg wash)
optional: powdered sugar for dusting or a simple glaze

directions

1. I start by making the rhubarb filling. I cook the rhubarb, sugar, lemon juice, and cornstarch in a saucepan over medium heat until thick and jammy. Then I let it cool completely.

2. I mix the softened cream cheese with vanilla and a touch of sugar until smooth.

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

4. I place a small spoonful of cream cheese filling and rhubarb compote in the center of each piece.

5. I fold over the dough, crimp the edges with a fork to seal, and place the hand pies on a lined baking sheet.

6. I brush each pie with egg wash for a golden finish, then poke a small vent hole in the top.

7. I bake at 375°F (190°C) for 18–22 minutes, or until the pies are golden and puffed.

8. Once cooled slightly, I dust with powdered sugar or drizzle with a simple glaze if I want extra sweetness.

Servings and timing

This recipe makes 8–10 hand pies, depending on size.
Preparation time: 20 minutes
Cooking time: 20 minutes
Cooling time: 15 minutes
Total time: 55 minutes

Variations

• I mix strawberries or raspberries into the rhubarb filling for extra sweetness.

• I use puff pastry instead of pie dough for a flakier, lighter version.

• I make them mini-sized for a party platter or brunch spread.

• For extra flavor, I add a pinch of cinnamon or ginger to the rhubarb compote.

• I sometimes skip the cream cheese for a simpler, fruit-only version.

storage/reheating

I store leftover hand pies in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
To reheat, I pop them in a 300°F (150°C) oven for 8–10 minutes to bring back the crispness.
They also freeze well—baked or unbaked. I freeze them on a tray, then transfer to a sealed bag and bake or reheat straight from frozen.

FAQs

Can I use frozen rhubarb?

Yes, I often use frozen rhubarb. I thaw and drain it first, then cook it the same way as fresh.

Do I need to cook the filling first?

Yes, I cook the rhubarb mixture so it thickens and doesn’t make the dough soggy during baking.

Can I make these dairy-free?

I use a dairy-free cream cheese alternative or leave it out entirely for a fruity hand pie version.

Can I make these ahead of time?

Absolutely. I assemble them and freeze them unbaked, then bake fresh when needed. It’s great for prepping ahead.

What’s the best dough to use?

I use homemade pie dough when I have time, but store-bought refrigerated pie crust or puff pastry works great too.

Conclusion

Rhubarb Cream Cheese Hand Pies are the kind of treat that brings homemade comfort with bakery-style flair. I love the tart, jammy rhubarb paired with smooth cream cheese all tucked inside a flaky crust. They’re easy to share, simple to make ahead, and endlessly delicious—definitely a favorite for spring baking and beyond.