Few desserts say “summer” like a fruit pie fresh from the oven, and this Peach Rhubarb Pie is the perfect celebration of the season. Combining the juicy sweetness of ripe peaches with the bright, tart snap of rhubarb, it delivers a balanced bite wrapped in a flaky crust and finished with a buttery cinnamon streusel topping.

Ideal for late spring and early summer when both fruits are in peak season, this pie is a nostalgic, crowd-pleasing dessert that’s as comforting as it is flavorful. Serve it warm or at room temperature, and don’t forget the scoop of vanilla ice cream.

Why You’ll Love This Pie

Perfect flavor balance – The sweet peaches mellow out the tangy rhubarb, making for a vibrant, fruity filling.
Buttery streusel topping – Adds texture and warmth with cinnamon and brown sugar notes.
Seasonal and simple – A great way to showcase fresh seasonal produce with minimal effort.
Make-ahead friendly – Can be baked a day in advance for easy entertaining.

Essential Equipment

To make this pie, you’ll need:

9-inch pie pan
Large and small mixing bowls
Measuring cups and spoons
Knife and cutting board
Baking sheet (to catch drips)
Oven mitts
Spoon or spatula

Ingredients

For the Pie Filling

1 pie crust (store-bought or homemade, chilled)
3 cups rhubarb, chopped
2 cups peaches, chopped (fresh or thawed if frozen)
½ cup all-purpose flour
1½ cups granulated sugar
Pinch of salt

For the Streusel Topping

½ cup all-purpose flour
¼ cup granulated sugar
¼ cup unsalted butter, softened
½ teaspoon ground cinnamon

How to Make Peach Rhubarb Pie

1. Prepare the Crust
Roll out your pie crust and press it gently into a 9-inch pie pan. Chill it in the refrigerator while you prepare the filling to help prevent a soggy bottom.

2. Preheat the Oven
Set your oven to 425°F (220°C).

3. Mix the Fruit Filling
In a large bowl, toss the chopped peaches and rhubarb with the flour, sugar, and salt until evenly coated. The flour will help thicken the juices as the pie bakes.

4. Assemble the Pie
Spoon the fruit mixture into the chilled pie crust. Smooth it out evenly and place the pie on a baking sheet to catch any juices that might bubble over.

5. Bake the Base
Bake the pie for 30 minutes at 425°F. This initial high heat helps the crust set and start to brown.

6. Make the Streusel Topping
While the pie begins baking, mix together the flour, sugar, softened butter, and cinnamon in a small bowl. Use a fork or your fingers to form a crumbly mixture.

7. Add the Streusel
After the initial 30 minutes of baking, carefully remove the pie from the oven and sprinkle the streusel topping evenly over the fruit. Lower the oven temperature to 375°F (190°C) and return the pie to the oven.

8. Finish Baking
Bake for another 20 minutes. If the edges of the crust begin to darken too much, cover them with a pie shield or strips of aluminum foil.

9. Check for Doneness
The pie is ready when the filling is bubbling and looks thickened. If the center still looks runny, bake for an additional 5 minutes.

10. Cool and Serve
Let the pie cool for at least 30 minutes before serving. This allows the filling to set and makes for easier slicing. Serve warm or at room temperature with whipped cream or a scoop of vanilla ice cream.

Recipe Tips and Variations

Moisture Control: If your rhubarb is especially juicy, add an extra tablespoon of flour to help thicken the filling.
Frozen Fruit: Frozen peaches work great too—just thaw and drain well before using.
Storage: This pie keeps well at room temperature for a day, lightly covered. For longer storage, refrigerate and gently reheat slices before serving.
Flavor Twist: Try adding a dash of ginger or a splash of vanilla extract to the filling for a deeper flavor profile.

How to Serve and Pair Peach Rhubarb Pie

This pie shines on its own, but with a few thoughtful pairings, it can be elevated into a truly memorable dessert experience. Whether you’re hosting guests or enjoying a quiet slice for yourself, here are some serving ideas and flavor pairings that bring out the best in your Peach Rhubarb Pie.

Classic Companions

Vanilla Ice Cream: The creamy richness of vanilla ice cream perfectly balances the tartness of the rhubarb and complements the peaches. Serve the pie slightly warm for the ultimate contrast of hot and cold.
Whipped Cream: A light, airy topping of fresh whipped cream adds a touch of indulgence without overpowering the pie’s natural fruit flavors.
Custard Sauce: Pouring warm custard over a slice creates a cozy, comforting dessert ideal for cooler evenings.

Warm Weather Pairings

Iced Tea or Lemonade: A cold glass of unsweetened iced tea or tart lemonade cuts through the sweetness and refreshes the palate.
Rosé or Sparkling Wine: A chilled glass of rosé or lightly sparkling white wine enhances the fruity notes of the pie, making it perfect for garden parties or summer brunches.

Savory Complements

Cheese Plate: For a more rustic presentation, serve small wedges of the pie alongside a cheese board. Soft cheeses like brie or mascarpone work especially well with the tart-sweet filling.
Toasted Nuts: Garnishing a slice with chopped toasted almonds or pecans adds texture and a nutty depth that balances the fruit filling.

Presentation Tips

Add a Dusting of Powdered Sugar: Just before serving, lightly dust the top with powdered sugar for a beautiful, bakery-style finish.
Use a Cake Stand or Decorative Plate: Presentation matters. A simple ceramic plate or vintage cake stand gives the pie a special, celebratory touch.

Final Thoughts: A Slice of Seasonal Comfort

With its golden crust, tart-sweet fruit, and crunchy cinnamon topping, this Peach Rhubarb Pie is everything you want in a summer dessert. Whether you’re bringing it to a picnic, serving it after Sunday dinner, or enjoying a slice with your morning coffee, this recipe delivers comfort and joy in every bite.

Make it once, and it might just become a seasonal tradition.

Peach Rhubarb Pie

This peach rhubarb pie is the perfect blend of sweet and tart, wrapped in a flaky crust and topped with a buttery cinnamon streusel. It’s a comforting dessert ideal for late spring or early summer, and especially delicious with a scoop of vanilla ice cream.

Print Recipe Pin Recipe

Equipment

9-inch pie pan
Mixing bowls (large and small)
– Measuring cups and spoons
Knife and cutting board
– Baking sheet
Oven mitts
– Spoon or spatula

Ingredients

For the pie:
1 pie crust
3 cups rhubarb chopped
2 cups peaches chopped
½ cup all-purpose flour
1½ cups granulated sugar
1 pinch salt
For the streusel topping:
½ cup all-purpose flour
¼ cup granulated sugar
¼ cup butter softened
½ teaspoon ground cinnamon

Instructions

Prepare the pie crust and chill it until ready to use.
Preheat the oven to 425°F (220°C).
In a large bowl, mix the chopped peaches and rhubarb with sugar, flour, and salt until evenly coated.
Spread the fruit mixture into the chilled pie crust. Place the pie on a baking sheet and bake for 30 minutes.
Meanwhile, combine the streusel ingredients in a small bowl and mix until crumbly.
After 30 minutes, remove the pie from the oven and sprinkle the streusel evenly over the top. Lower the oven temperature to 375°F (190°C) and return the pie to bake.
Bake for another 20 minutes. If the crust begins to brown too much, cover the edges with a pie shield or foil.
Check if the filling is bubbling and thickened. If it still looks runny, bake for an additional 5 minutes.
Let the pie cool slightly before serving. Enjoy it warm or at room temperature, optionally topped with a scoop of vanilla ice cream.

Notes

Rhubarb varies in moisture—if yours is especially juicy, add an extra tablespoon of flour to prevent a runny filling.

Fresh or frozen peaches work well; if using frozen, thaw and drain before using.

The pie can be made a day in advance and stored loosely covered at room temperature.

Great with whipped cream or vanilla ice cream on top.