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Rhubarb Pockets Recipe


2011 Rhubarb Baking Contest Winner - Dessert Category


  • Dough:
  • 2 to 2 1/2 c. flour
  • 1 package rapid rise yeast
  • 2 tsp. sugar
  • 2/3 c. water
  • 1/3 c. butter or margarine
  • 1/2 tsp. salt
  • Filling:
  • 1 c. rhubarb sauce or tapioca
  • Topping:
  • 2 Tbsp. buttermilk
  • 1 Tbsp. sugar


In a large bowl combine 1 cup flour, yeast, sugar and salt. Heat water with butter until very warm. Stir into dry ingredients. Stir enough remaining flour to make a soft dough. Knead on floured surface for 4 minutes. Cover and let rise for 10 minutes. Divide dough in half and roll each piece into a 10" square and cut into four 5" squares. Place about 2 tablespoons of rhubarb sauce onto the center of each square. Bring corners up over filling, pinch together and seal. Transfer to greased cookie sheet. Brush with buttermilk and sprinkle sugar on top. Cover and let rise 40 minutes until it doubles. Bake 375 degrees until golden brown.

rhubarb, dessert

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