Rhubarb Pie
A specialty in Iowa, this sweet-tart pie is best topped with a dollop of ice cream. Get the recipe for Rhubarb Pie ». Ariana Lindquist

A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie. This recipe first appeared with the article Hog Heaven in issue #147.

Rhubarb Pie Rhubarb Pie
Adding eggs to the filling in this Iowa rhubarb pie adds richness and helps to thicken the sweet-tart juices that collect as the pie bakes.
Yield: serves 8


  • 3 14 cups flour
  • 14 tbsp. unsalted butter, cubed and chilled, plus more, melted, for brushing
  • 2 tsp. kosher salt
  • 4 cups roughly chopped fresh or frozen, thawed, rhubarb
  • 2 cups sugar, plus more for sprinkling
  • 1 tsp. vanilla extract
  • 2 eggs
  • Vanilla ice cream, to serve (optional)


  1. Pulse 3 cups flour, butter, and 1 tsp. salt in a food processor until pea-size pieces form. Add 12 cup ice-cold water; pulse until dough forms. Form into a ball; halve and form into two disks. Wrap; chill for 1 hour.
  2. Heat oven to 350°. In a bowl, toss together remaining flour and salt, along with rhubarb, sugar, vanilla, and eggs; set filling aside. Unwrap dough; roll both disks into 11″-wide x 1⁄8″-thick circles. Transfer one circle to a 9″ deep-dish pie pan; mound filling inside. Transfer second dough circle over top of pie; trim and crimp edges. Brush dough with butter and sprinkle with sugar. Bake until golden and bubbling, about 1 hour; let cool and serve with ice cream on top, if you wish.