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 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 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 vanilla gelato from Zingerman’s Creamery. Get it while you can because the pie goes on vacation when the local rhubarb crop runs out.