Nauvoo Rhubarb

This recipe comes from the book ‘Heartland: The Best of the Old and the New from Midwest Kitchens’ by Marcia Adams, 1991.

Over the years I have made a number of recipes from this beautiful hardcover full of photos of the Midwest and dived by states – Illinois, Indiana, Iowa, Michigan, Minnesota, Missouri, Ohio & Wisconsin. Admittedly, I have yet to be disappointed by a recipe from this book, and the background to some is fascinating, especially Nauvoo Rhubarb Pie. The book contends this pie is served at an annual picnic in Nauvoo, Illinois by descendants of the Icarians, an French utopian socialist community that took over the Mormon settlement following the murder of Mormon leader Joseph Smith. It says they ALWAYS serve this pie, never anything else, as it was the Icarians that brought Rhubarb to that area.

This pie was great!

  • Double crust pastry recipe
  • 3 eggs
  • 1 c. sugar
  • 1/2 c. brown sugar
  • 1 T. flour
  • 1/4 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. cloves
  • 1/4 c. half & half
  • 3 1/2 c. diced rhubarb
  • red food coloring (optional)
  • 2 T. butter, cut in pieces


Roll out and line a 9 inch pie pan.
Preheat oven to 350 degrees.
In a large bowl, beat the eggs. Add the sugars, flour and spices.
Mix in the half & half.
Add food coloring if using (I did not).
Add rhubarb, and stir.
Pour into prepared pan, dot with butter.
Roll out and top with crust, seal and flute edges.
Cut top for vents, and bake for 45-50 minutes, or until golden and filling is bubbling. Remove to rack to cool.