Rhubarb & custard pie with butter crumble

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Good Food

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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.

GIVE IT A TWIST

The crumble topping can be varied according to what's in your cupboard. Replace about 25g/1oz of the porridge oats with the same weight of flaked almonds, crunchy muesli or pine nuts.

PER SERVING

456 kcalories, protein 6g, carbohydrate 49g, fat 28 g, saturated fat 13g, fibre 2g, salt 0.43 g

Latest comments and suggestions

• Elaine Chapman

  07 January 2008

  Elaine Chapman commented on this recipe

  This is a really great pudding. Everyone I made it for loved it and wanted the recipe.

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• Elaine Chapman

  07 January 2008

  Elaine Chapman rated and commented on this recipe

  

  This is a really great pudding. Everyone I made it for loved it and wanted the recipe.

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• Sue

  23 April 2008

  Sue rated and commented on this recipe

  

  I made this to take into work to have with coffee. It was very easy to make and looked great and I got very positive comments. I did have to make double the topping tho as there wasn't enough to cover the entire top. I will make this again when I'm eating ( on a liquid only diet but can't stop cooking!!)

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• Winks

  27 April 2008

  Winks rated and commented on this recipe

  

  Made this recipe today and it came out a treat. As Sue said she had doubled the quantity of the topping I kept that in mind and just upped each of the topping ingredients by 8g but also added some pine nuts and some flaked almonds and there seemed to be just the right amount.

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• Pizzamama

  04 May 2008

  Pizzamama rated and commented on this recipe

  

  This was wonderful! Of course in our usual inimitable style we had several untried recipes on the go for a family get together. My partner in crime was trying to help, having never baked pastry blind, and there were some tense moments ... But I sent him off to have a shower and finished off the job. The pastry around the rim was getting precariously close to burning and in the end, once the pie was finished I snapped off the dark bits and all was well. It worked a treat. Everyone raved!

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• Carol

  10 June 2008

  Carol commented on this recipe

  My family love rhubarb pie and I made this for a change. Now this is the favourite !

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• Plum

  25 June 2008

  Plum commented on this recipe

  My mum made this and got me eating rhubarb which i hated until this dessert! I have now made it and impressed my inlaws with it. A great dish and one where i've sneaked back to the fridge and taken a bite.

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• sally

  22 July 2008

  sally rated and commented on this recipe

  

  A really good pie, the custard turned out yummy, will be doing this one again.

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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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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 1 hr 45 mins 2 hrs

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

PER SERVING

456 kcalories, protein 6g, carbohydrate 49g, fat 28 g, saturated fat 13g, fibre 2g, salt 0.43 g

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