Buttery Rhubarb Poptart Slabs
Buttery Rhubarb Poptart Slabs
For the Pastry:
2 ½ 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)
For the Filling:
2 cups rhubarb, chopped
½ cup granulated sugar
1 tablespoon cornstarch
½ teaspoon vanilla extract
1 tablespoon lemon juice
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Optional Toppings:
Sprinkles
Freeze-dried raspberries, crushed
Directions:
In a large mixing bowl, whisk together flour, sugar, and salt.
Add cold butter cubes and use a pastry cutter or fingers to mix until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing just until the dough holds together.
Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 30 minutes.
Meanwhile, make the filling: In a saucepan over medium heat, combine rhubarb, sugar, cornstarch, vanilla, and lemon juice. Cook for 8–10 minutes, until thickened. Let cool.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out one disk of dough into a rectangle. Place on the baking sheet. Spread rhubarb filling evenly, leaving a ½-inch border.
Roll out the second disk and lay over the top. Press edges with a fork to seal. Poke top with a fork for steam vents.
Bake for 30–35 minutes, until golden brown. Cool completely.
In a bowl, whisk together powdered sugar, milk, and vanilla to make glaze. Drizzle over cooled slab. Top with sprinkles or crushed raspberries if desired.
Slice into squares or rectangles to serve.
Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes
Kcal: 285 kcal | Servings: 8 servings
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