My sister made this yummy pie for us this weekend while she and her family were up for a visit. It might be the best rhubarb pie I’ve ever had.  Feel free to use any pie crust recipe you wish, or you can select a nice prepared pie shell.  5b’s Gluten Free Pie Crust is very good – you can find it in our freezer section.   Or… use Anna’s favorite pie crust recipe found at end of this post.


1 ½ cups San Juan Island rhubarb, sliced in half inch pieces

1 cup organic cane sugar

2 Tablespoons organic flour of your choice

2 farm fresh eggs

¾ cup heavy cream



Preheat oven to 350

Place sliced rhubarb into unbaked pie shell.

Thoroughly whisk together remaining four ingredients to create filling.

Pour filling mixture over rhubarb.

Bake for 45 minutes to an hour (until filling is set – some jiggle is okay).

Optional add-ins:   blueberries, strawberries, raspberries.  Sprinkle on top after filling the pie shell.

Recipe submitted by Hannah, combined and adapted from multiple online and print sources


Shortbread Pie Crust


¼ cup organic cane sugar

2 tablespoons freshly grated organic orange peel

½ cup chilled organic butter, cut into small pieces

¼ teaspoon salt – if using unsalted butter

1 ½ cups organic flour of your choice (I use whole spelt)

1 large farm fresh egg yolk

1 teaspoon organic pure vanilla extract

1 – 4 tablespoons cold water as necessary



In a bowl, stir together the sugar orange peel until thoroughly blended.

Add the butter, salt, and flour, working quickly with your fingers, rub together the ingredients until the mixture is crumbly.  Then quickly work in the egg yolk until the dough is light yellow.

Sprinkle the vanilla and just enough water needed over the dough and mix with fingers until the dough begins to hold together.

Form the dough into a ball, cover with parchment paper, and chill for about 30 minutes.

Then, roll out dough between two sheets of parchment paper or on a lightly floured surface.  Place circle of dough over your pie plate.   Trim and flute edges as you wish and return to fridge for another half hour so that pie shell will retain shape when it bakes.

Remove from oven just before you’re ready to fill your pie crust.

Pie crust recipe submitted by Anna, adapted from Moosewood Restaurant Book of Deserts