Rhubarb & custard pie with butter crumble

Rhubarb & custard pie with butter crumble

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

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 1 hr 45 mins - 2 hrs

, plus standing time

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.
Try

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, sugar 24g, salt 0.43 g

Recipe from Good Food magazine, April 2003.

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Latest comments and suggestions

Results 1-20

  • Binder photo Elaine Chapman

    2008-01-07 21:43:28.883059

    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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  • Binder photo Elaine Chapman

    2008-01-07 21:45:42.197499

    Elaine Chapman rated and commented on this recipe

    5 stars

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

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  • Binder photo Hilders

    2008-04-23 11:26:43.864928

    Hilders rated and commented on this recipe

    5 stars

    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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  • Binder photo Winks

    2008-04-27 20:28:34.160592

    Winks rated and commented on this recipe

    5 stars

    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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  • Binder photo Pizzamama

    2008-05-04 06:41:01.987223

    Pizzamama rated and commented on this recipe

    5 stars

    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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  • Binder photo Carol

    2008-06-10 13:23:23.282613

    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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  • Binder photo Plum

    2008-06-25 13:45:13.327698

    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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  • Binder photo sally

    2008-07-22 22:13:48.011823

    sally rated and commented on this recipe

    5 stars

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

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  • Binder photo Karina

    2008-09-13 14:45:40.173654

    Karina rated and commented on this recipe

    5 stars

    I made this yesterday and it came out really well. It makes a change to ordinary rhubarb pie. I did add a bit more flour to the egg mixture because I put in more than two spoonfuls of the juice and thought it might be too runny otherwise. Will make this one again.

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  • Binder photo Joey's

    2009-02-02 21:40:54.357506

    Joey's rated and commented on this recipe

    5 stars

    Gorgeous recipe, if you really want to cheat use some fresh vanilla custard. Not sure if the homemade sets a bit more but it turned out wonderful. I also doubled the topping, which in itself is so tasty.

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  • Binder photo Joey's

    2009-02-02 21:41:45.923935

    Joey's commented on this recipe

    Gorgeous recipe, if you really want to cheat use some fresh vanilla custard. Not sure if the homemade sets a bit more but it turned out wonderful. I also doubled the topping, which in itself is so tasty.

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  • Binder photo Food Glorious Food

    2009-03-17 14:24:26.4023

    Food Glorious Food rated and commented on this recipe

    4 stars

    very nice recipe

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  • Binder photo Sandra

    2009-03-29 19:28:57.363884

    Sandra commented on this recipe

    Made this today. Absolutely delicious. Husband (not normally a great rhubarb fan) and kids loved it. Will definately make again.

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  • Binder photo donz

    2009-04-11 11:24:29.536522

    donz rated and commented on this recipe

    5 stars

    beautiful! I didn't have tart tin so bought ready made tart base. Only problem with that was they are a bit shallow so made to 20in with the mixture. Would maybe even make it again without the pie bottom. I put some almonds in the topping which was lovely.

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  • Binder photo Chrispy Duck

    2009-05-10 12:36:32.424753

    Chrispy Duck rated this recipe

    5 stars

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  • Binder photo Belkey

    2009-05-15 10:18:16.36198

    Belkey rated and commented on this recipe

    5 stars

    Oh my god, this was delicious! Really easy to make & tasted fabulous. After reading the other comments I doubled the amount of topping and savoured every mouthful!

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  • Binder photo Violet

    2009-06-01 13:35:56.120398

    Violet rated and commented on this recipe

    5 stars

    Rhubarb crumble has always been my favourite pudding - not any more. This was a taste sensation! My tin was a little shallow so I poured the excess custard into two individual dishes and we had that the next day with some stewed rhubarb. Also the left-over pie was delicious cold. Did also double the topping which was wonderfully crunchy.

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  • Binder photo Tracey

    2009-08-16 21:40:45.831732

    Tracey rated and commented on this recipe

    5 stars

    A great pudding - the ginger in the topping finished it off really nicely - will make again

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  • Binder photo Jennyf

    2009-08-24 08:56:58.827594

    Jennyf rated and commented on this recipe

    5 stars

    Wow! have made this twice in the last two weeks for the thre of us...came down in the morning and the half that was left had mysteriously disappeared...apart from a few crumbs.....

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  • Binder photo Seren

    2009-10-22 18:49:41.074719

    Seren rated and commented on this recipe

    4 stars

    I don't usually like rhubarb but this was gorgeous, as it was sweeter than other rhubarb recipes that I have tried.

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 1 hr 45 mins - 2 hrs

, plus standing time

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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PER SERVING

456 kcalories, protein 6g, carbohydrate 49g, fat 28 g, saturated fat 13g, fibre 2g, sugar 24g, salt 0.43 g

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