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!
在北美，大黄甜点特别流行。大黄蛋奶派软润可口，是酸甜的完美结合，有大黄的酸和蛋奶的甜，清爽不腻。 在本集中，我会从我的后院采摘些大黄茎，然后烤一个大黄蛋奶派。 词汇部分，我们会学习烘焙中常用的动词。
PDFs
Videos
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!