2018-05-16 / Entertainment

A fresh rhubarb custard pie

By DONNA ERICKSON

Whether you harvest rhubarb from your garden, or find stalks in your grocery produce section, give Nancy’s winning rhubarb custard pie recipe a try with your kids while rhubarb is fresh and in season.

Fresh Rhubarb Custard Pie
Pastry for 9-inch single-crust pie
1-1/3 cups sugar (add more according to taste)
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
Dash of salt
3 eggs
4 cups fresh rhubarb, diced
2 tablespoons firm butter

1. Preheat oven to 400 F.
2. Fit pastry into a 9-inch pie plate. Set aside.
3. Let your child measure and stir together sugar, flour,
nutmeg and dash of salt in a mixing bowl.

3. Beat eggs until smooth.
4. Stir dry mixture into beaten eggs. Add diced rhubarb.
Stir.
5. Fill the crust evenly with the rhubarb mixture. Dot
with firm butter. (Cover edge with 2-to-3-inch strip of
aluminum foil to prevent excessive browning, if you wish.
Remove foil last 15 minutes of baking.)
6. Bake for 50 minutes.
7. Cool, and serve warm with vanilla ice cream.

NOTE: If you are new to fresh rhubarb, be aware that
the large leaves are poisonous.

Donna Erickson’s award-winning series “Donna’s Day”
is airing on public television nationwide. To find more of
her creative family recipes and activities, visit www.donnasday.com and link to the NEW Donna’s Day Facebook
fan page. Her latest book is “Donna Erickson’s Fabulous
Funstuff for Families.”

©2018 Donna Erickson
and King Features Synd.

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