Rhubarb Peach Pie : A Perfect Summer Dessert Recipe

Peach Rhubarb Cake recipe is a wonderful combination of two typical flavors of spring and summer. The sour taste of rhubarb blends with the natural sweetness of peach, all surrounded by a crispy crust and golden streusel. This cake is not only easy to make but also brings a fresh, refreshing taste, making it an ideal dessert for parties or family gatherings.

In this article, we will guide you step by step to make this delicious Peach Rhubarb Cake. From choosing the freshest ingredients to detailed steps, you will quickly master the recipe and confidently create a perfect cake to treat your family and friends.

How to make Rhubarb Peach Pie?

We will guide you to make Peach Rhubarb cake very simple and easy to do. You just need to prepare the following baking tools and ingredients

Kitchen Tools You’ll Need

To make Peach Rhubarb Pie, you will need the following kitchen tools:

• Large mixing bowl – For mixing the ingredients for the filling.
• Sharp knife – For slicing peaches and rhubarb into thin slices.
• Cutting board – For safely cutting fruit.
• Wooden spoon or spatula – For mixing the ingredients.
• Rolling pin – For rolling out the crust if you are making your own.
• Pie pan – Usually a 9-inch pan, for baking.
• Streusel spreader – If you want to spread streusel evenly over the top of the pie.
• Oven – For baking until the crust is golden and crispy.
• Foil or pie crust cover – To cover the edges of the pie while baking to prevent burning.
• These tools will help you prepare and bake Peach Rhubarb Pie easily.

Ingredients For rhubarb peach pie

If you want to make a delicious Rhubarb Peach Pie with the perfect combination of the tartness of rhubarb and the sweetness of peaches, you will need to prepare the following basic ingredients. Make sure you have everything before you start, so that the baking process goes smoothly and you achieve great results

Pie Crust:

• 3 cups flour
• 3/8 cup sugar
• 3/8 teaspoon salt
• 1 1/2 cups cold butter
• 1/2 cup cold water

Peach and rhubarb filling:

• 2 1/2 cups rhubarb, sliced ​​(about 1/4 inch)
• 2 1/2 cups peaches (peeled and sliced)
• 1/4 cup brown sugar
• 1 cup white sugar
• 1/4 cup cornstarch
• 1 1/2 teaspoons cinnamon
• 1/8 teaspoon allspice (optional)
• 1/4 teaspoon salt
• 3/4 teaspoon vanilla
• 1 tablespoon butter (optional)

Egg Brush and Topping:

• 1 egg yolk
• 2 tablespoons water
• 1/2 teaspoon cinnamon sugar

Nutrition Fact

Before you make your Rhubarb Peach Pie, let’s take a look at the nutritional value of each slice. Here’s a nutrition facts panel to help you better understand what you’re eating, from calories to key nutrients.

Note: % Daily Value is based on a 2000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Instructions to make Rhubarb Peach Pie

Make the Pie Crust

Step 1: Prepare the Dry Ingredients

Start by adding the flour, sugar, and salt to a large bowl, then mix them together.

Step2: Cut the Butter into the Mix

Next, cut the cold butter into small pieces and add them to the mixing bowl. Using a pastry cutter or fork, cut the butter into the flour mixture until you have small, pea-sized crumbs.

Step 3: Add the Cold Water

Slowly add the cold water to the mixture, mixing by hand until the dough begins to come together. You may not need to use all 1/2 cup of water—add it a little at a time until the dough just comes together. Be careful not to add too much water, as this will make the pie crust too runny. If you accidentally add too much water, you can sprinkle in a little more flour to adjust.

For example, if you find the dough is a little loose and difficult to hold together, add a little more water, a tablespoon at a time, until it reaches the desired consistency.

Step 4: Divide the dough into two equal parts.

Shape each part into a ball, then press it gently to form a flat disk. Cover each disk with plastic wrap and place in the refrigerator to rest while you prepare the filling.

Step 5: Make the crust ahead of time

If you want to save time, you can make the crust a day in advance. Just store the disks in an airtight container in the refrigerator until you are ready to use them.

Make Peach & Rhubarb Pie

Step 1: Prepare the Oven and Bake the Fruit

Start by preheating the oven to 375°F (190°C). Line a large baking sheet with parchment paper. Place the peach and rhubarb slices on the tray, then drizzle 2 tablespoons of honey over the top and mix well to preserve the fruit. Bake the fruit on the middle shelf of the oven for about 25-30 minutes, turning it over halfway through. (If you are using frozen fruit, add 5 minutes to the baking time.) As you bake, the juices will begin to evaporate and the peaches and rhubarb will soften.

For example: When baking, check the fruit after the first 15 minutes to make sure it is not burning. Gently stir to ensure all the pieces of fruit are cooked evenly.

Step 2: Cool the fruit

Remove the fruit tray from the oven and use a lid to transfer the fruit to a plate or bowl. Allow the fruit to fully brown before continuing.

Step 3: The filling of rhubarb peach pie

In a medium bowl, mix together the flour, white sugar, light brown sugar, cardamom powder, and salt. Once the fruit has cooled, mix it into the batter until the fruit is evenly coated.

Step 4: Prepare the crust

Grease a 9-inch pie plate with oil or butter. (If you’re using the homemade pie dough method, mix a dough ball to about 1/4 inch thick and slightly larger than your pie plate.) Once you have a piece of dough that fits snugly into the pie plate, press it gently to fit the edges of the plate.

Step 4: Add the filling

Sprinkle a layer of almond flour over the bottom of the pie crust to help absorb the juices from the fruit filling. Then, scoop the mixed fruit mixture into the crust, spreading it evenly. Place small pieces of foam on top of the fruit, then cover with the second foam dough. You can trim the edges of the dough and shape the edges as you like.

Step 5: To make the cold Rhubarb Peach Pie

Place the cake in the refrigerator or freezer for 30 minutes to harden. While waiting for the cake, preheat the oven to 425°F (220°C) and place a large baking sheet in the bottom of the oven to preheat.

Step 6: To bake the Rhubarb Peach Pie

Take the cooled cake from the refrigerator/freezer. Brush a layer of evaluation on the top of the cake and coarse sugar or turbot sugar on top. Use a knife to create some vent holes in the dough.

Step 7: Finishing the Rhubarb Peach Pie

Place the pie on the preheated baking sheet and move it to the middle of the oven. Bake for 40 minutes, then cover with foil to prevent the crust from burning. Continue baking for another 15-20 minutes until the juices begin to bubble and the crust is cooked through. When the pie is done, transfer the pie dish to a wire rack to cool completely before slicing.

Recipe Variation 

If you want to try out some new flavors of Rhubarb and Peach Cake, here are a few ideas to try. Each variation is unique in its own way, making it easy to change up your cake based on the season or your personal preferences. Check out these creative ways to make this traditional recipe new again.

Spiced Peach Rhubarb Pie: Add a little warm spice like cinnamon, cloves, and nutmeg for a refreshing flavor that’s perfect for late summer or early fall. To keep the natural flavors of peaches and rhubarb in check, limit the total amount of spices to no more than 2 teaspoons. For example, you can add a little cardamom for extra flavor.

Add blueberries: Incorporate fresh or frozen blueberries into the fruit mixture. About 6 ounces of blueberries can be added to the original recipe for a richer flavor.

Use frozen fruit: Rhubarb and peaches are both available frozen in most supermarkets. This makes pie making quicker and easier. For example, if you’re short on time, using frozen fruit will save you the trouble of peeling and slicing.

Use canned peaches: Canned peaches are also a good option. Choose peaches that are soaked in juice or water instead of syrup. If you only have peaches in syrup, rinse the syrup and pat dry with paper towels before using as a filling.

Peach Rhubarb Pie with Custard Filling: To make a custard version, combine 2 ounces butter, 2 ounces cream, and 2 large eggs in a bowl, then stir well. Add the mixture to the fruit filling before baking. To test if the custard is done, poke the pie with a knife near the end of baking. If the custard is still runny and the crust is golden, you can cover it with foil to prevent the crust from burning.

Peach Rhubarb Crumble Pie: Instead of making a lattice crust, add a butter crumble to the top. You can follow the crumble recipe from an apple pie recipe. For example, replace the lattice crust with butter crumble for a delicious, crispy topping.

Mini Peach Rhubarb Pies: You can also make mini-sized ones for each person. This recipe is great for parties or as a gift.

Peach Rhubarb Slab Pie: Double the ingredients and form a pie crust on a large baking sheet (18″ x 13″). Then, follow the same steps as for the fruit filling and lattice top. This recipe is great for serving a large group.

Besides, If you’re looking for more creative desserts to try after making Rhubarb Peach Pie, consider trying Chocolate Chip Ricotta Cake, a fluffy cake with rich flavor from ricotta and delicious chocolate chips. Or you can try making Pink Lemonade Cupcakes – sweet pink cupcakes with a cool lemon flavor, perfect for summer parties. If you like the combination of sweet and salty, Salted Brownie Crinkle Cookies will be a great choice, with a crispy crust and rich chocolate flavor, combined with a delicate bit of salt, creating the perfect balance in each dish piece of cake.

Rhubarb Peach Pie

Peach Rhubarb Cake recipe is a wonderful combination of two typical flavors of spring and summer. The sour taste of rhubarb blends with the natural sweetness of peach, all surrounded by a crispy crust and golden streusel. This cake is not only easy to make but also brings a fresh, refreshing taste, making it an ideal dessert for parties or family gatherings.

3 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Course Cakes

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

  

• 3 cups flour
• 1/2  cup sugar
• 1/2 teaspoon salt
• 1 1/2 cups cold butter
• 1/2 cup cold water
• 2 1/2 cups rhubarb, sliced ​​(about 1/4 inch)
• 2 1/2 cups peaches (peeled and sliced)
• 1/4 cup brown sugar
• 1 cup white sugar
• 1/4 cup cornstarch
• 1 1/2 teaspoons cinnamon
• 1/8 teaspoon allspice (optional)
• 1/4 teaspoon salt
• 1 tablespoon butter (optional)
• 1 egg yolk
• 2 tablespoons water
• 1/2 teaspoon cinnamon sugar

Instructions

 

• Make the Pie Crust

  Step 1: Prepare the Dry Ingredients: Start by adding the flour, sugar, and salt to a large bowl, then mix them together.

  Step2: Cut the Butter into the Mix: Next, cut the cold butter into small pieces and add them to the mixing bowl. Cut the butter into the flour mixture using a pastry cutter or fork until you have small, pea-sized crumbs.

  Step 3: Add the Cold Water: Slowly add the cold water to the mixture, mixing by hand until the dough begins to come together. You may not need to use all 1/2 cup of water—add it a little at a time until the dough just comes together. Be careful not to add too much water, as this will make the pie crust too runny. If you accidentally add too much water, you can sprinkle in a little more flour to adjust. For example, if you find the dough is a little loose and difficult to hold together, add a little more water, a tablespoon at a time, until it reaches the desired consistency.

  Step 4: Divide the dough into two equal parts: Shape each part into a ball, then press it gently to form a flat disk. Cover each disk with plastic wrap and place in the refrigerator to rest while you prepare the filling.

  Step 5: Make the crust ahead of time: If you want to save time, you can make the crust a day in advance. Just store the disks in an airtight container in the refrigerator until you are ready to use them.
• Make Peach & Rhubarb Pie

  Step 1: Prepare the Oven and Bake the FruitStart by preheating the oven to 375°F (190°C). Line a large baking sheet with parchment paper. Place the peach and rhubarb slices on the tray, then drizzle 2 tablespoons of honey over the top and mix well to preserve the fruit. Bake the fruit on the middle shelf of the oven for about 25-30 minutes, turning it over halfway through. (If you are using frozen fruit, add 5 minutes to the baking time.) As you bake, the juices will begin to evaporate and the peaches and rhubarb will soften. For example: When baking, check the fruit after the first 15 minutes to make sure it is not burning. Gently stir to ensure all the pieces of fruit are cooked evenly.

  Step 2: Cool the fruitRemove the fruit tray from the oven and use a lid to transfer the fruit to a plate or bowl. Allow the fruit to fully brown before continuing.

  Step 3: The filling of rhubarb peach pieIn a medium bowl, mix together the flour, white sugar, light brown sugar, cardamom powder, and salt. Once the fruit has cooled, mix it into the batter until the fruit is evenly coated.

  Step 4: Prepare the crustGrease a 9-inch pie plate with oil or butter. (If you're using the homemade pie dough method, mix a dough ball to about 1/4 inch thick and slightly larger than your pie plate.) Once you have a piece of dough that fits snugly into the pie plate, press it gently to fit the edges of the plate.

  Step 5: Add the filling: Sprinkle a layer of almond flour over the bottom of the pie crust to help absorb the juices from the fruit filling. Then, scoop the mixed fruit mixture into the crust, spreading it evenly. Place small pieces of foam on top of the fruit, then cover with the second foam dough. You can trim the edges of the dough and shape the edges as you like.

  Step 6: To make the cold Rhubarb Peach PiePlace the cake in the refrigerator or freezer for 30 minutes to harden. While waiting for the cake, preheat the oven to 425°F (220°C) and place a large baking sheet in the bottom of the oven to preheat.

  Step 7: To bake the Rhubarb Peach Pie: Take the cooled cake from the refrigerator/freezer. Brush a layer of evaluation on the top of the cake and coarse sugar or turbot sugar on top. Use a knife to create some vent holes in the dough.

  Step 8: Finishing the Rhubarb Peach Pie: Place the pie on the preheated baking sheet and move it to the middle of the oven. Bake for 40 minutes, then cover with foil to prevent the crust from burning. Continue baking for another 15-20 minutes until the juices begin to bubble and the crust is cooked through. When the pie is done, transfer the pie dish to a wire rack to cool completely before slicing.

Keyword rhubarb peach pie

Final thought

Rhubarb Peach Pie is not only a perfect combination of the sour taste of rhubarb and the sweet taste of peach but also an enjoyable culinary experience. With a simple and easy recipe, you can create a wonderful dessert to share with family and friends. Whether at parties or just a relaxing afternoon, Rhubarb Peach Pie is sure to please everyone with its unique flavor and perfect blend of ingredients. Try it now and feel the difference!

Rhubarb peach pie FAQ’S

What kind of peaches can I use in this pie? 

You can use fresh, frozen, or canned peaches for this pie. If using frozen peaches, be sure to drain any excess juices after defrosting. For canned peaches, make sure to drain them thoroughly as well. Once drained, chop them up, and they’ll be ready to go in your pie.

How do you prepare Rhubarb for baking? 

To prepare rhubarb for baking, start by removing the leaves, as they contain a toxin and should not be eaten. Next, wash the stalks thoroughly and let them dry. Trim off any large blemishes, then slice the stalks into 1/4-inch pieces, making them ready to use in your recipe.