Definitely not paleo, but for sure rhubarb-a-licious! The first time I baked this, I woke Griffin up and he said, “Are we having rhubarb pie?” and I said, “Yes! How did you know?” and he said, “I heard lots of rhubarby things going on! “

Dough
3 cups flour
1 teaspoon baking powder
¼ cup sugar
1 pinch salt
½ cup butter, chilled and cut into small pieces
¾ cup buttermilk

Filling
1 lb rhubarb, chopped (that’s about 5 stalks)
½ cup sugar

Glaze
1 egg white, lightly whisked with a little water
sugar, for sprinkling

Directions

1. Preheat the oven to 350°F Butter a 10 inch deep-dish pie dish and set aside.
2. For the dough sift together flour, baking powder, sugar and salt into a large bowl.
3. Work in butter using your finger tips until dough resembles coarse cornmeal.
4. Gradually add buttermilk folding the wet and dry ingredients together until a soft dough forms (you may have to add a little water).
5. Turn out onto a floured surface and knead lightly just until the dough comes together (do not overwork it or it will be tough).
6. Divide dough into two equal portions. Roll out half of the dough into a 12 inch round and place in pie dish.
7. For the filling combine rhubarb and sugar in a bowl and stir to mix well.
8. Pour filling into the pie dish.
9. Roll out the remaining dough into another 12 inch round to from a pastry lid. Brush the rim of the bottom crust with water and put on the lid. Press together to seal.
10. Brush the glaze evenly over the top crust and then sprinkle lightly and evenly with sugar. Cut 3-4 steam slits into the top of the pie.
11. Bake until the crust is golden brown and the fruit tender for about 50 minutes.