Gluten Free Rhubarb Strawberry Pop Tart

Delicious recipe for homemade gluten free strawberry pop tart made with flakey pastry and strawberry-rhubarb compote. Simple, fast and perfect when you are looking for a perfect spring-summer treat that’s also dairy free. These tasty hand pies are delicious and gluten free.

This post is sponsored in partnership with Edward and Sons and as always, all opinions expressed are my own. Thank you for continuing to support the brands that make Peanut Butter Plus Chocolate possible.

What’s in these gluten free strawberry pop tarts?

So glad you asked because holy cow you guys, these gluten free hand pies are everything you need this summer. 

Flakey and sweet, these strawberry pop tarts are a great way to use up that extra fruit!

So here’s what you need to make these hand pies…

for the pastry

• gluten free all purpose baking flour
• Let’s Do Organic Tapioca Starch (flour)
• maple syrup
• vegan butter
• egg
• sea salt
• cold water

for the filling

• rhubarb (I used frozen but fresh will also work)
• strawberries (fresh or frozen)
• lemon juice
• maple syrup
• lemon zest
• Let’s Do Organic Tapioca Starch (flour)

for the egg wash

• egg
• water
• maple syrup

for the glaze

• powdered sugar
• strawberry rhubarb compote
• almond milk
• sprinkles for topping

That’s it!

These cupcakes are made using Edward and Son’s Tapioca Flour making these totally gluten free! YAY!

Can’t get enough gluten free recipes?

I hear ya! check out the most popular gluten free recipes on the blog! Here are a few of my favorites (all using Edward and Sons Products): 

Cassava Flour Funfetti Waffles

Grasshopper Brownies

Golden Turmeric Cinnamon Rolls

Here is the complete list of healthy dessert recipes on this site – enjoy!

If you are still reading this far, you definitely deserve a strawberry pop tart or two and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!

Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.

Happy Baking!

Print Recipe

5 from 1 vote

Strawberry Rhubarb Pop Tarts

The best gluten free and dairy free strawberry rhubarb pop tarts! Try and have just one…

Pin Recipe

Prep Time25 minutes mins

Cook Time25 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Keyword: dairy free, gluten free, gluten free pop tarts, tapioca flour

Servings: 12

Author: Ciarra Siller

Ingredients

filling

• 1/2 cup rhubarb, frozen or fresh chopped
• 1 cup strawberries, frozen or fresh chopped
• 1 1/2 tbsp pure maple syrup
• 2 tbsp lemon juice
• 1/2 tsp lemon zest
• 1/2 tbsp Edward and Son's Tapioca Starch

pastry

• 1 1/2 cup gluten free all purpose baking flour
• 1/4 cup tapioca flour
• 2 tbsp maple syrup
• 7 tbsp vegan butter cold
• 1 egg large
• pinch sea salt
• 3-5 tbsp cold water

egg wash

• 1 egg
• 1 tbsp water
• 1 tbsp maple syrup

glaze

• 1 tbsp strawberry-rhubarb compote
• 1 tbsp almond milk
• 1 cup powdered sugar

Instructions

• Start with the filling and placing all the ingredients into a pot over medium heat. Stir occasionally. Cook for 6-8 minutes, the mixture should thicken and the strawberries and rhubarb should be soft. Use an immersion blender or you could use a potato masher to puree the mixture. I like to leave a few small chunks. Transfer to a bowl and chill until ready to use. *You will have extra left over, reserve this for the glaze as well as future use!
• Make the dough placing all the ingredients (except the water) into a food processor and pulsing until combined. Add 2 tablespoons of cold water and pulse just until the dough starts to come together. Resist the urge to add more water or this will result in a less flaky dough. Pack the dough together into a disc and then place it between two pieces of parchment paper. Roll the dough out until it's roughly 1/8 " in thickness and use a 2" round cookie cutter to cut out as many circles as you can. Repeat until you have used all the dough.
• Place half of the circles onto a baking sheet lined with parchment paper about 1-2 inches apart. Spoon about 1 tablespoon of strawberry-rhubarb filling into the center. Cut 4 small slits into the raiming cutouts and place them over the filling. Use a fork to press the edges together. Whisk together the egg wash and brush it over the pop tarts. Bake the pop tarts for 24-27 minutes and the edges are golden brown at 350 F. Let cool.
• Whisk together the about 1 tablespoon of the remaining strawberry rhubarb filling, almond milk and powdered sugar until smooth and pourable but thick consistency. Add more almond milk if needed.

Notes

Store the pop tarts in an airtight container and refrigerate for up to 5 days.