Recipe Olga Loster's Rhubarb Pie

Rhubarb is often paired with strawberries or oranges, but Saskatoon berries also make a delicious combination.

In Britain, rhubarb and ginger are favorite companions. To satisfy your spring rhubarb pie craving, here's a family favorite from Western Producer reader Faye Atkinson.

She shared that her friend Olga Loster's mother gave her this recipe around 1970. Faye fondly remembers frequent visits with her best friend Marilyn when "Aunt" Olga would serve this pie with ice cream and coffee to the two girls and their boyfriends.

INGRÉDIENTS

• 1 1/2 cups white sugar 375 mL
• 3 tbsp. tbsp flour 45 mL
• 1/2 tsp nutmeg 2 mL
• 1 tsp cinnamon 5 mL
• 1 tbsp melted butter 15 mL
• 2 beaten eggs
• 4 cups chopped fresh rhubarb 1 L

PRÉPARATION

1. Mix the sugar, flour, nutmeg, and cinnamon. Melt the butter and stir it into the beaten eggs in the sugar mixture. Add the rhubarb and mix well. Pour into a 9-inch (22 cm) pie plate lined with puff pastry and top with the pastry. Bake at 450°F (230°C) for 10 minutes, then at 350°F (180°C) for 30 minutes. Note: Bake the pie immediately to prevent the crust from getting soggy. Place it on a cookie sheet to catch any drips and on the bottom oven rack to ensure the bottom crust is cooked through.