Rhubarb & custard pie with butter crumble

Rhubarb & custard pie with butter crumble

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(44 ratings)

By

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Cooking time

Prep: 1 hr, 45 mins - 2 hrs , plus standing time

Skill level

Moderately easy

Servings

Serves 8

Moyra Fraser's indulgent dessert is a great mix of two classic rhubarb puds.

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
456
protein
6g
carbs
49g
fat
28g
saturates
13g
fibre
2g
sugar
24g
salt
0.43g

Ingredients

  • 350g rhubarb
  • 100g golden caster sugar
  • 350g sweet shortcrust pastry
  • 1 large egg and 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tbsp plain flour
  • 284ml carton single cream

For the topping

  • 50g butter, melted
  • 50g demerara sugar
  • 50g porridge oats
  • ½ tsp ground ginger

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Method

  1. Cut the rhubarb into bite-size pieces, then put them in a frying pan with half the sugar and warm through just until the sugar dissolves. Immediately tip the rhubarb into a bowl with the juices and leave to cool. Preheat the oven to 180C/gas 4/fan 160C.
  2. Roll out the pastry quite thinly and use to line a deep, loose-based 24cm fluted flan tin. Line with greaseproof paper and baking beans and bake for about 20 minutes until the pastry is pale golden and no longer raw.
  3. Beat together the egg and egg yolk, vanilla extract, remaining caster sugar and the flour. Gradually whisk in the cream with any juice from the rhubarb (you should have a tablespoonful or two). Now spoon the rhubarb into the prepared pastry case and pour the cream mixture over.
  4. Turn the oven temperature up to 200C/gas 6/ fan 180C and bake for about 20 minutes, or until the custard is very lightly set and there is a thin skin on the top.
  5. Mix together all the topping ingredients and spoon evenly over the pie. Return it to the oven for a further 15 minutes or until the crumble is golden and the custard set with just a little wobble. The top of the pie may have risen and cracked when you take it from the oven but don’t worry as it will settle back again on cooling. Serve warm.

Recipe from Good Food magazine, May 2002

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Comments

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Crumbortwo's picture
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I made this a second time with double the topping because it seemed a little mean and it spoilt it. So stick to the recipe which is great.

emmamoss's picture
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Made this last night with my home grown rhubarb - it was easy to make and tasted absolutly fantastic! Will definatley make again.

redstephie1's picture
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Absolutely delicious recipe . I made this for a dinner party and everybody loved it. I used the seeds from a vanilla pod instead of essence and only had a 20cm tart tin but it still came out fine. Well worth the effort !

curlykaryn's picture
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Scrummy and fairly simple and impressive looking too

viccy47's picture

how deep a tin is required ???

viccy47's picture

how deep a tin is required ???

viccy47's picture

how deep a tin is required ???

viccy47's picture

how deep a tin is required ???

viccy47's picture

how deep a tin is required ???

viccy47's picture

how deep a tin is required ???

Crumbortwo's picture
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Great and easy to make.

borumha2's picture

I made this a twice before and am back again for another go. This time for dessert on Christmas Day. A lot of female rhubarb lovers attending and want something more than just tart or crumble. Really satisfying and classy. Very seasonal.

Frantic Flapjack's picture
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This was really lovely. Gorgeous texture and the rhubarb was sublime. Added pine nuts and flaked almonds to the topping. Had to guess the amounts though as my weighing scales had gone nuts!!

ninuska63's picture

Great flavour! It is always a success

suemacdo's picture
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Made this today and followed other comments about requiring more topping, which I did and it was really good. I doubled the ingredient for the topping and added a finely chopped crystallised ginger piece, next time I make it I will only put 75 g of sugar in the topping as it was too sweet for my tooth. But it is a really lovely combination of flavours and textures.

catherine-j's picture
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This was really yummy, a great rhubarb recipe to add to my collection, and another way of getting through the endless supply of the stuff my dad's growing. Made my own pastry, added a bit more sugar when cooking the rhubarb as it was still a bit sour, and made a bit more crumble topping as everyone here seems to say there wasn't enough. I made it with 75g of everything, and I thought that was just the right amount. Will definitely be making again.

6dinnersid's picture
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Delicious - loved the combination. Definately a favourite in our house. Doesn't last long though!

pommedejour's picture

Delicious !

joanneeland's picture
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This was great. I made it for dessert after a spicy chilli con carne and it went down a treat. Made my own pastry case and I also doubled the topping mix. I only had Apple and Blackberry flavoured oat-so-simple porridge in the house so used it and it added a lovely flavour to the whole pie! I would probably do that again.

castmyeyes's picture

I used this recipe for a work baking competition and ran away with 1st place! I did have to make my own pastry and this worked beautifully with home made pastry (and I've never made pastry before!). Rhubarb is my new favourite food!

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