Strawberry Rhubarb Kolaches

The Strawberry Rhubarb Kolaches are a sweet nod to Czech tradition, combining pillowy yeast dough with a jammy fruit center and a golden crumbly topping. These pastries strike the perfect balance of tart and sweet, with strawberries and rhubarb wrapped in a buttery, melt-in-your-mouth bite. They’re an irresistible way to start your morning or cap off a spring brunch.

From the overnight-chilled dough to the zesty lime-kissed filling, every element is crafted for flavor and texture. You’ll love how the juicy compote holds its shape within the dough wells, and the ginger-laced posypka topping adds that crave-worthy crunch. Whether you’re hosting guests or treating yourself, these kolaches are an ode to cozy kitchens and time-honored baking

Full Recipe:

Ingredients:

Dough:

• 1/2 cup unsalted butter (at 110°F)

• 1/2 cup whole milk (at 110°F)

• 1/2 cup full-fat sour cream (at 110°F)

• 1/3 cup granulated sugar

• 2 1/4 tsp active dry yeast

• 3 1/4 cups all-purpose flour

• 1 tsp kosher salt

• 1 tsp lime zest

• 2 large eggs

Filling:

• 1 cup diced strawberries

• 1 cup diced rhubarb

• 3 tbsp granulated sugar

• 1 tbsp cornstarch

• 1/4 tsp ground ginger

• 1 tbsp lime juice

• Pinch of kosher salt

Posypka (Crumb Topping):

• 1/4 cup all-purpose flour

• 1/4 cup granulated sugar

• 1/8 tsp ground ginger

• 1 tbsp unsalted butter, melted

Directions:

1. Heat the butter, milk, and sour cream to 115°F. Remove from heat and cool slightly to 95°F. Stir in the sugar and yeast. Let sit for 5 minutes until foamy.

2. In a mixing bowl, add the yeast mixture to the flour, lime zest, salt, and eggs. Knead the dough for about 5 minutes until smooth. Chill the dough overnight (8-12 hours).

3. To prepare the filling, combine strawberries, rhubarb, sugar, cornstarch, ginger, lime juice, and salt in a saucepan. Cook over medium heat until thickened and fruit begins to break down (about 12–15 minutes). Cool completely.

4. Roll chilled dough to 1/2-inch thickness. Use a 2.5-inch cutter to make rounds. Press the center of each dough round to create a deep well.

5. Fill each well with 2 teaspoons of the cooled fruit filling.

6. Mix posypka ingredients until crumbly. Top each kolache with about 1 tbsp of the crumble.

7. Let the filled kolaches proof at room temp (75°F) for 30 minutes.

8. Bake at 350°F for 18-20 minutes until golden. Immediately brush with melted butter. Let cool for 10 minutes.

Prep Time: 20 minutes + overnight chill
Cooking Time: 20 minutes
Total Time: ~13 hours (including chilling)
Kcal: 185 kcal per kolache
Servings: 12 kolaches

The Irresistible Charm of Strawberry Rhubarb Kolaches: A Pastry Rooted in Tradition and Springtime Flavor

Among the many delights that fill the world of home baking, few pastries carry the same heartwarming nostalgia and rustic charm as kolaches. These pillowy soft, fruit filled confections originated in Central Europe but have found an enthusiastic audience far beyond the borders of their native Czech Republic. In particular, Strawberry Rhubarb Kolaches stand out as a seasonal treasure a harmonious balance between tart rhubarb and sweet strawberries, tucked into rich, buttery dough and finished with a delicate crumb topping. Whether you’re new to baking or a seasoned enthusiast, there’s something deeply satisfying about crafting these golden rounds by hand.

A Brief History of the Kolache

Kolaches (pronounced koh-lah-chees) trace their roots to Czech and Slovak communities, where they were often made for special celebrations such as weddings, holidays, and family gatherings. Traditional kolaches were small rounds of yeast leavened dough with a dimple in the center, filled with fruit preserves, sweetened cheese, poppy seed paste, or nuts. They were more than just a treat they symbolized hospitality, family ties, and old-world values handed down through generations.

When Czech immigrants brought their baking traditions to America, particularly to Texas and the Midwest, the kolache evolved. New variations appeared, often influenced by local produce and American culinary trends. Today, kolaches can be found everywhere from farmers’ markets and roadside bakeries to high-end cafes  but the homemade versions remain the most beloved.

The Strawberry Rhubarb Kolache, though not one of the most traditional combinations, is a perfect example of how these pastries can adapt to new settings and seasons. The tangy brightness of rhubarb complements the sweetness of strawberries, creating a vibrant springtime filling that feels both timeless and fresh.

The Allure of Strawberry and Rhubarb

Rhubarb and strawberry might just be the ultimate spring power couple in the world of baking. While strawberries offer a natural, juicy sweetness, rhubarb technically a vegetable brings a tartness that balances and enhances fruity desserts. Their flavors don’t just coexist; they elevate each other. The contrast of sweet and sour, soft and juicy, makes this duo ideal for fillings in pies, jams, and, of course, kolaches.

In this version, the fruit is gently cooked down with a touch of sugar, lime zest, and cornstarch until it reaches a luscious compote-like consistency. The lime brightens the overall flavor, while the ginger adds a gentle warmth. As the kolaches bake, the filling thickens slightly but remains gooey and inviting at the center a burst of spring with every bite.

Texture Is Everything

One of the most gratifying aspects of making kolaches is mastering the contrasting textures. The dough, rich with butter, eggs, and sour cream, is soft yet sturdy  it holds its shape when baked, but tears apart tenderly under a fork or between eager fingers. The overnight chilling process isn’t just a formality; it’s a key step that develops flavor, improves texture, and makes the dough easier to work with the next day.

The filling, on the other hand, must be thick enough not to run, but not so stiff that it loses its glossy, fruit-forward personality. And then there’s the crumb topping  known as posypka in Czech  a simple mixture of flour, sugar, ginger, and melted butter. When baked, it crisps up into golden pebbles of sweetness that add the perfect crunch to every bite.

Together, these three components dough, filling, and crumb  make for a textural experience that is far more than the sum of its parts.

 Perfecting Your Kolaches

If you’re making kolaches for the first time, or looking to elevate your technique, here are a few practical tips:

1. Mind Your Dough Temperature: When activating the yeast, make sure your dairy mixture isn’t too hot. Aim for around 110°F (43°C). Too hot, and you risk killing the yeast; too cold, and the dough won’t rise properly.

2. Don’t Rush the Chill: Allowing the dough to chill overnight in the refrigerator improves its workability and flavor. It also lets the yeast slowly ferment, enhancing the dough’s rise and taste.

3. Create Deep Wells for Filling: Use your fingers or the back of a spoon to make a generous indentation in the dough rounds. If the well is too shallow, the filling may run during baking.

4. Proof Before Baking: After shaping and filling the kolaches, give them time to rest and rise at room temperature. This final proof ensures a soft, pillowy result.

5. Brush with Butter: A quick swipe of melted butter right out of the oven locks in moisture and gives the kolaches an extra layer of richness and shine.

Seasonal and Flavor Variations

While strawberry-rhubarb is a stunning springtime combination, the kolache is incredibly adaptable. Throughout the year, you can fill your kolaches with whatever fruits are in season or whatever you have on hand. Here are some delicious ideas:

• Summer: Blueberry lemon, peach thyme, or cherry almond

• Autumn: Apple cinnamon, spiced pumpkin, or cranberry-orange

• Winter: Pear-cardamom, fig walnut, or cinnamon-plum

For those who prefer savory over sweet, Texas bakeries have popularized savory kolaches filled with sausage, cheese, eggs, and even jalapeñosalthough purists might call these “klobasniky” instead.

Serving Suggestions and Storage

Strawberry Rhubarb Kolaches are best served warm, ideally within a few hours of baking. They make an excellent addition to brunch spreads, picnic baskets, or teatime platters. Pair them with a hot cup of coffee or a chilled glass of milk, and you’ve got comfort food that satisfies both heart and stomach.

These pastries can also be stored at room temperature for a day, in the fridge for two days, or frozen for up to a month. If frozen, let them thaw overnight in the fridge and reheat gently in a 300°F oven for 5–7 minutes to revive their freshness.

Why We Keep Coming Back to Kolaches

There’s a reason kolaches have stood the test of time, transcending cultural borders and recipe trends. They’re comforting yet elegant, simple yet deeply satisfying. Each kolache represents a blend of old-world technique and personal expression from the filling you choose to the way you shape the dough.

In the case of Strawberry Rhubarb Kolaches, the combination of flavors offers a bright, seasonal twist that feels perfectly in step with spring. The burst of fruit, the buttery crumb, the warm, soft dough  these are more than just ingredients. They’re experiences, memories, and moments you can share.

Whether you’re baking a dozen for your family, a gathering, or just for the quiet joy of homemade pastry, these kolaches are sure to bring smiles to the table and warmth to your kitchen.

Conclusion: 

In every culture, there are dishes that feel like home and for many, kolaches are just that. Rooted in Eastern European tradition but beautifully suited to modern kitchens, they represent the best of seasonal baking. Strawberry Rhubarb Kolaches, in particular, offer a vibrant taste of spring’s bounty, delivering that magical contrast of sweet and tart, soft and crisp, rustic and refined.

Whether you grew up with kolaches or are just discovering them, this recipe is more than worth your time. It’s a labor of love, a celebration of flavor, and a reminder that the best things in life are often made by hand, shared with others, and eaten warm preferably with a smile.