Rhubarb Buttermilk Rye Pie Slice
Rhubarb season continues and nobody is cryin' about it. We kept it reeeeeeal simple with the filling for this one: Michigan rhubarb tossed in sugar, orange zest, and a little cardamom. But here's the kicker: we bake this bad boy in a buttermilk-rye version of our signature pie dough. Serve it with whip and you'll be on cloud pie.
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