Across North America, rhubarb desserts are quite popular in late spring and early summer for many families. In this episode we harvest rhubarb stalks from my backyard garden to bake a delicious homemade rhubarb custard pie which is a refreshing mix of tart rhubarb and sweet custard flavours. We also cover some special verb vocabulary - action verbs about baking. Practice your English while learning about rhubarb. Enjoy the video!

Rhubarb Custard Pie Recipe

Oatmeal Pie Crust

• 1 cup quick oats
• 1/3 cup all-purpose flour
• 1/4 cup brown sugar
• 1/2 teaspoons salt
• 1/3 cup cold butter

• - Combine the oats, flour, sugar and salt.
• - Using a pastry cutter, cut in the butter until the mixture is crumbly.
• - Press it firmly on the bottom and sides of lightly greased 9″ pie plate.
• - Bake at 375 for 13-15 minutes or until the crust is lightly browned.

Pie Filling

• 3 cups diced rhubarb
• 3/4 granulated sugar
• 3 tablespoons all-purpose flour
• 2 large eggs
  
• 1 tablespoon cubed butter
• 2 tablespoons of milk
• 1/2 teaspoon of ground cinnamon
• a pinch of salt

• - First, preheat the oven to 375 degrees Fahrenheit.
• - In a large bowl, blend the diced rhubarb with the sugar, the flour, the cinnamon and the salt.
• - In another bowl, whisk the eggs and the milk together.
• - Stir the egg mixture into the rhubarb mixture.
• - Scoop the rhubarb mixture into the pie crust.
• - Sprinkle the cubed butter over the pie.
• - Bake the pie in the oven for 45 to 55 minutes.

Enjoy!