Strawberry Rhubarb Pie Pops Recipe
This Strawberry-Rhubarb Pie Pops recipe combines buttery homemade pie crust with a sweet-tart strawberry and rhubarb filling, all baked into handheld pop-style pies that are perfect for parties, gifting, or festive dessert tables. Featured on Flour Power and created by host Jessica McGovern, this recipe transforms a classic pie into a playful, portable dessert that is both visually charming and delicious.
With flaky pastry, juicy fruit filling, and a lightly sugared golden crust, these pie pops deliver nostalgic comfort in a modern, fun format that everyone will love.
The Inspiration
Strawberry and rhubarb is one of the most iconic flavor pairings in traditional baking, known for its balance of sweet and tart notes wrapped in buttery pastry. This recipe reimagines that classic combination in a creative handheld form inspired by bakery-style pie pops and modern dessert trends.
On Flour Power, Jessica McGovern often explores ways to modernize traditional desserts while keeping their nostalgic roots intact. These Strawberry-Rhubarb Pie Pops reflect that philosophy by turning a rustic pie filling into a fun, portable treat that’s perfect for sharing.
Ingredients
Pie crust
- 2 cups (470 ml) flour
- ½ teaspoon (2.5 ml) salt
- 1/3 cup (80 ml) unsalted butter, chilled and cut into pieces
- 1/3 cup (80 ml) vegetable shortening, chilled and cut into pieces
- 7 tablespoons (105 ml) ice water
Filling
- 2 cups (470 ml) finely chopped rhubarb
- ½ cup (120 ml) sugar
- ¼ cup (60 ml) brown sugar
- ¼ cup + 2 tablespoons (90 ml) sour cream
- 1/8 cup (30 ml) flour
- ¼ teaspoon (1.25 ml) salt
- ¼ teaspoon (1.25 ml) vanilla extract
- 8 strawberries, sliced
- 1 egg, beaten, for egg wash
- 1 tablespoon (15 ml) sugar, for sprinkling
Method
- Let’s get baking!
- To make the crust, whisk together flour and salt.
- Cut in butter and shortening until the mixture resembles large crumbs.
- Add cold water one tablespoon at a time, stirring until the dough comes together.
- Flatten into a disc.
- Cover with plastic wrap.
- Refrigerate for 1 hour.
To make the filling
- Mix together rhubarb with sugar, brown sugar, sour cream, flour, salt, and vanilla.
- In a saucepan, cook down filling mixture for 6-8 minutes until thickened, stirring continuously using a flat bottomed wooden spoon.
- Remove from heat and let cool.
To assemble
- Roll out pie dough to 1/16-1/8-inch (2-3 mm) thickness.
- Cut into circles using 3-inch (7.5 cm) cookie cutters.
- Take one circle, brush with egg wash and place a long-handled lollipop stick in the centre, about 1/3 of the way up.
- Spoon 1 heaping tablespoon (15-20 ml) of filling on dough and top with a ¼-inch (6 mm) slice of strawberry.
- Fit a second circle over top.
- Crimp the edges using a fork.
- Brush with egg wash.
- Sprinkle with sugar.
- Bake in the oven at 425 F (220 C) for 13 minutes or until golden brown.
- Tie little bows onto the sticks close to the pie circles to present.
- Share.
Serving Suggestions
Serve them warm or at room temperature alongside vanilla ice cream, whipped cream, or a drizzle of custard for a more indulgent dessert experience. They also pair beautifully with iced tea, lemonade, fruit punches, or sparkling beverages, making them ideal for warm-weather events.
For presentation, arrange the pie pops in jars filled with sugar or decorative sand to hold them upright, creating a visually striking dessert display. They can also be wrapped individually in clear treat bags for party favors or edible gifts.
Final Thoughts
This Strawberry-Rhubarb Pie Pops recipe is a joyful and creative twist on a classic fruit pie, transforming a traditional dessert into a fun, handheld treat full of flavor and charm. The combination of flaky pastry, tangy rhubarb, sweet strawberries, and golden baked crust creates a perfectly balanced dessert that is both nostalgic and modern.
Featured on Flour Power and created by host Jessica McGovern, this recipe highlights how simple baking techniques can be transformed into playful, visually appealing desserts that bring people together.
Whether you’re baking for a celebration, sharing with friends, or simply enjoying a creative kitchen project, these Strawberry-Rhubarb Pie Pops deliver fun, flavor, and bakery-quality results in every bite.