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Peach Rhubarb Cake recipe

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.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
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