Rhubarb & custard pie with butter crumble
Cooking time
Prep: 1 hr, 45 mins - 2 hrs , plus standing timeSkill level
Moderately easyServings
Serves 8Moyra Fraser's indulgent dessert is a great mix of two classic rhubarb puds.
Nutrition and extra 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
- 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.
- 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.
- 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.
- 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.
- 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
Comments, questions and tips
Comments
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.
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.
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.
after reading all the reviews, i seem to be the only person that had a problem with the filling not setting. (otherwise i'd give it 5 stars.)
even after 20 mins cooking, and another 15 - 20 mins with topping (which i also doubled), it all looked ok until i cut into it.... and then it collapsed and ran all over the place. not that that stopped anyone - it still tasted amazing and the lot was gobbled down in record timing.
i want to try it again... anyone got any ideas what i might have done wrong?