Description
Delightful dessert slabs combining the sweet and tart flavors of rhubarb in a flaky buttery pastry.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6 tablespoons ice water (more as needed)
- 2 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Sprinkles (optional)
- Freeze-dried raspberries, crushed (optional)
Instructions
- In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
- Add the cold butter cubes and mix until coarse crumbs form.
- Gradually add ice water, mixing until the dough holds together.
- Divide the dough in half, shape into disks, wrap, and refrigerate for at least 30 minutes.
- In a saucepan, combine rhubarb, sugar, cornstarch, vanilla, and lemon juice. Cook for 8–10 minutes until thickened. Let cool.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out one disk of dough and place it on the baking sheet.
- Spread the rhubarb filling over the dough, leaving a 1/2-inch border.
- Roll out the second disk and cover the filling. Seal edges with a fork and poke steam vents.
- Bake for 30–35 minutes until golden brown. Let cool completely.
- Whisk together powdered sugar, milk, and vanilla for glaze. Drizzle over cooled slab.
- Top with sprinkles or crushed raspberries if desired. Slice into squares or rectangles to serve.
Notes
Serve at room temperature. Pairs well with vanilla ice cream or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: rhubarb, dessert, poptarts, baking, sweet treats