Many people look forward to this tart-sweet summer treat as soon as the weather starts to warm! We lovingly craft this traditional American pie with our tender, flaky, all-butter crust made with award-winning Vermont Creamery Cultured Butter* and freshly milled, high extraction soft white winter wheat flour we get from our friends at Janie’s Mill in Ashkum, Illinois; and a simple filling of fresh, seasonal Michigan rhubarb and a bit of sugar (using as little as possible so the tart-sweet flavor of the rhubarb really sings)! We then crown all this goodness with another layer of our flaky, all-butter crust and top the whole thing with a sprinkle of Demerara sugar. Serve this pie with a nice dollop of whipped cream or a scoop of Zingerman’s Vanilla Gelato from our neighbor, Sanilac Creamery. Get it while you can because the pie goes on vacation when the local rhubarb crop runs out!
*Vermont Creamery’s Unsalted Cultured Butter with 82% butterfat—our go-to butter—brings rich cultured flavor to our all-butter pie crusts. It’s earned serious praise too—2nd-Place winner at the 2026 American Cheese Society (ACS) Competition and a near perfect score of 99.95 out of 100 at the 2024 World Championship Cheese Contest.
