Skip to Content

Peach Rhubarb Pie

Please share

Peach rhubarb pie combines the tart taste of spring with summer’s sweet fruit. Peach and rhubarb come together under a golden streusel in this perfect fruity pie.

Lifting a slice of peach rhubarb pie out of pan, showing bits of fruit inside.

Tart rhubarb and sweet peaches combine to make the perfect pie filling. Nestled between a flaky crust and crumbly streusel, the fruit really shines in this pie.

Serve a slice with a scoop of ice cream or dollop of whipped cream for the perfect dessert experience. But don’t take my word for it, make one to see for yourself!

Peaches, rhubarb, butter, sugar and flour ready to be made into pie.

The story of this pie actually begins a year ago.  We were getting ready for our big friends and family pie-off. 

It wasn’t our first pie tasting, we had actually had a mini pecan pie off a couple of years prior, but it was definitely going to be our biggest. 

I was having the hardest time deciding what to make. (Spoiler alert: I always have the hardest time deciding what to make!)

I was ticking through possibilities.  I was tempted to do something chocolate, but my brother-in-law can’t eat chocolate and I wanted to have a chance at every possible vote. 

chopped peaches and rhubarb getting made into filling for pie

I contemplated caramel pecan pie, but my husband won’t eat nuts so I had the same issues with that. Taking into account everyone’s taste preferences can be exhausting!

I had my pie choices narrowed down to a few when my husband threw out that I should make peach rhubarb.  He is a big fan of rhubarb and he thought peach rhubarb would be a combination that nobody had tasted before and would very likely be the only one like it in the competition.

I was intrigued, but MiMi never baked with or bought rhubarb when I was growing up so it’s not an ingredient I am super familiar with.  My mother-in-law did share her rhubarb cobbler recipe that she got from her mother-in-law.

It was one of my husband’s favorite desserts growing up, so I was happy to get the recipe and make it for him a couple of times since. That recipe is super delicious, so it did open my mind to the idea of using the strange vegetable.

I also experimented with making some rhubarb sauce after tasting some on animal crackers.  I mixed in apples, honey and strawberries for a naturally sweet strawberry rhubarb applesauce that was perfect eaten with a spoon or on dipped animal crackers.

So I did have a little rhubarb experience under my belt, but not enough to whip up a recipe on the fly and I didn’t have much time to experiment with extra pies.  (Plus I didn’t want to show my hand to the competitors which disqualified most of my usual suspects that help me taste test all of my new recipes!)

Of course by the time that all got done and I was ready to make another pie, rhubarb season and come and gone and I had not been smart enough to freeze any.  So here we find ourselves a year later and still no pie. 

Whole peach rhubarb pie topped with golden crumb topping, ready to be sliced and served.

The rhubarb started poking through the ground and MiMi reminded me that I owed my husband a pie.

I am not one to shirk away from sweet responsibilities, so I got the thinking cap on.  I wanted the filling to be simple.

I wanted it to be sweet, but not sickeningly so. I wanted the peach and tart rhubarb flavors to shine through and the filling to be thick enough to hold the shape of a slice. 

Just a few requirements!

Rather than giving it a top crust, I thought a streusel would be nice.  A simple butter, flour and sugar topping is good and a bit of cinnamon is even better. 

peach rhubarb pie with one slice missing

The results were golden deliciousness.

Don’t mind the fine china.  It was a busy weekend when I made it, so I didn’t have time to make a crust from scratch.

Besides, I was taking it to dinner with us and I intended to leave the rest behind.  However, my husband quickly claimed some leftovers so it ended up coming home with us anyway.

Don’t worry, I left some slices behind so all was not lost.

Slice of crumb topped peach rhubarb pie in front of remaining pie.

They say good things are worth the wait and it seems to be the case with this pie!  My husband confessed that he had basically forgotten the request, but he was quite happy that MiMi had not.

I guess peach rhubarb pie is now in our rotation!

What are your favorite rhubarb recipes?

Frequently Asked Questions

What kind of peaches can I use in this pie?

Fresh, frozen or canned peaches work well. Just make sure to drain off any extra juices when you defrost frozen peaches.

And if using canned peaches, drain them well. Chop them up and they will be pie ready in no time.

How do you keep the pie from being runny?

Tossing the fruit with flour before putting it in the pie shell coats it with the starch it will need to thicken the juices. Make sure the filling is good and bubbly before you take it out of the oven.

The juices should be noticeably thick. If not, bake it longer. Of course, making sure your fruit is well drained before adding it will help as well.

How do you prepare rhubarb for baking?

First, remove the leaves. They contain a toxin and should not be eaten.
Wash the stalks well and allow to dry. Remove any large blemishes then cut into 1/4 inch pieces.

Lifting a slice of peach rhubarb pie out of pan, showing bits of fruit inside.

Peach Rhubarb Pie

Servings: 12 Servings
Author: Carlee
Peach rhubarb pie combines the tart taste of spring with summer's sweet fruit. Peach and rhubarb come together under a golden streusel in this perfect fruity pie.
4.56 from 78 ratings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


Peach Rhubarb Pie

  • 1 pie crust
  • 3 cups rhubarb chopped
  • 2 cups peaches*
  • ½ cup all-purpose flour
  • cups granulated sugar
  • 1 pinch salt

Streusel Topping

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


  • Prepare pie crust and chill until ready to use.
  • Preheat the oven to 425°F.
  • In a large bowl, toss chopped peaches and rhubarb with sugar, flour and salt.
    3 cups rhubarb, 2 cups peaches*, ½ cup all-purpose flour, 1½ cups granulated sugar, 1 pinch salt
  • Spread evenly in prepared pie crust. Place pie crust over a baking sheet to catch any bubble overs and bake for 30 minutes.
  • Meanwhile, in a small bowl mix together streusel ingredients until crumbly.
    ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup butter, ½ teaspoon ground cinnamon
  • After 30 minutes of baking, remove pie from oven and sprinkle with streusel topping. Return to the oven and lower temperature to 375°F.
  • Bake for an additional 20 minutes, covering crust with a pie shield if it starts getting too dark.
  • The filling should be really bubbly and thickened when it's done. If it isn't return to the oven for 5 more minutes until it is, otherwise you'll have a soupy pie.
  • Serve warm or at room temperature with a scoop of vanilla ice cream.


Fresh, frozen or canned peaches work for this recipe. If using frozen, defrost the peaches and drain off the excess liquid. Similarly, drain canned peaches before using.



Serving: 1ServingCalories: 267kcalCarbohydrates: 48gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 10mgSodium: 103mgFiber: 2gSugar: 32g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Loved this recipe?Pin this recipe for later & follow @cookingwcarlee for more

Please share

Recipe Rating


Monday 20th of May 2024

Could you use tinned peaches for this instead of fresh? Obviously drain and pat dry to remove excess liquid first. Loving this combination, I’ve always had rhubarb and strawberry not even considered pairing it with peach!


Monday 20th of May 2024

Yes, canned peaches would work great! Like you said, make sure they are well drained, but otherwise they should be fabulous.


Saturday 16th of September 2023

Made this pie today and it was a big hit


Sunday 17th of September 2023

I am so glad! I need to make it again soon.


Saturday 3rd of June 2023

THIS PIE!! My absolute favorite. I was like you wondering, "Hmmm, is there such thing as a peach rhubarb pie?" (Rhubarb pie alone has been my lifelong favorite until this one.) I'll be freezing tons of fresh peaches this year. I can't wait months on end to eat this, and fresh are amazing in this pie. Hopefully that will be as good if I cut up and freeze perfectly ripe peaches? I do add a touch of vanilla. I looked at and tried several recipes, and Carlee, yours is by far the best. THANK YOU for sharing this. I'm hands down the pie go-to gal in my circle. This one upped my game big time. :)


Saturday 3rd of June 2023

I can't tell you how happy this makes me! I think freezing peaches so you can make it year round is a fabulous idea. Thank you so much!


Friday 26th of August 2022

Great pie. Think I like it even better than strawberry rhubarb. Just substituted equivalent tapioca for the flour as well as made a gluten free pie crust. Next time might try ginger like Jodie suggested.YUM!


Friday 26th of August 2022

I am so glad you liked it! I am trying ginger next time too.


Monday 24th of August 2020

Just tried this tonight with gluten free frozen pie crust and gluten free all purpose flour. It was really good! The pie crusts were small so your ingredients actually ended up making 2 pies, we weren't complaining! I will definitely make again, next time I may swap out ginger for the cinnamon as peach and ginger taste so good together.


Monday 7th of August 2023


I have used crystalized ginger in strawberry rhubarb pie and it is a game changer!


Saturday 29th of August 2020

YAY! I am so glad you liked it (and the more pie the better!)