This recipe is originally from the ‘2019 Guide to Local for Southeast to Mid Michigan’
INGREDIENTS:
DIRECTIONS:
Preheat oven to 350°F. Roll out dough into a 9″ pie plate.
Stir dry ingredients together. Add eggs and vanilla, mix to incorporate. Add rhubarb and stir to combine. Pour mixture into the pie shell.
Roll out dough for a top crust. To make a lattice crust, roll out pie dough and cut into 8-10 strips, approximately 1″ wide. Place 3-4 strips lengthwise across the top of the pie. Weave the remaining strips width-wise across the pie.
Crimp the edges. Bake at 350°F for approximately one hour. Let cool and enjoy!
EMILIA MAUCK & BLAKE REETZ, Eat Catering and Carry Out in Ann Arbor