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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bricin's picture
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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?

sophieredican's picture
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Thought I'd died and gone to heaven - this is just gorgeous. I made my pastry with wheat free flour and added in half a grated apple to keep the pastry from going hard when cooked. Lovely.

oliver2010's picture
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I made this for friends on Friday, everyone agreed it was absolutely delicious and so easy to make.

nathaniel's picture
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lovely recipie added almonds + honey to topping really crisp + crunchy

twinkles1988's picture
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Oh and to add, I used double cream with no problems.

twinkles1988's picture
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Lovely concept and flavours, however it is definitely a soggy bottom type pie! I've heard a spinkling of semolina in the base of the pastry can help though, so may try that if I make it again.

I too doubled the topping recipe, however had loads leftover. No problem, just spread it out on a baking tray, baked till crisp and added it to my granola. Yum.

crazycookbekah's picture
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This was the most beautiful pie that I have ever made and I cannot wait to make it again. I could have easily eaten it all in one session.

emmafrost's picture
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This was really very good. I read the comments above about doubling the crumble topping. I used 75g of everything instead of 50g but thought that 50g as per the recipe would've been better. But that's just personal preference. Either way a great twist on rhubarb crumble. Delicious!

kirren's picture
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Made this for Easter Sunday. I used pre-made pastry and rhubarb from my garden. I just made normal custard from custard powder but less milk than usual so it was quite thick. Worked really well. For the topping I added cornflakes and flaked almonds. Wasn't too sweet and enjoyed it with creme fraiche.

goodmonkey's picture
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Oh sorry forgot to say that I roasted the rhubarb as per the recipe on here and stumbled across this recipe when looking for something to make with it

goodmonkey's picture
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OMG made this yesterday. Absolutely delicious warm or cold (had it for breakfast this morning!). Put a few toasted pine nuts in the topping and hubby's has declared it the best pudding in the world EVER!

caz7579's picture
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I made this yesterday for dessert and it was lovely and came out looking just like the picture. I dont like ginger so I added nutmeg to the crunchy topping which worked really well. Will definately make this again, especially as I used home grown rhubarb, such a change from boring crumble!

fulgencio's picture

sounds fantastic and I love rhubard! As an ex-pat living in Spain we cant get rhubarb here, has anyone used tinned rhubarb and if so how many tins?

vickpole's picture
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This is an excellent pudding, easy to make and very tasty. I would probably make more crumble mix next time for a crunchier texture but this is very yummy!!

ptrshwht's picture
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I made this for a family get together and found it received fantastic comments. I followed the recipe and didn't feel that it needed any changes. I am about to make it again as I have rhubarb in the garden and people to entertain.

beverleyc's picture
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Delicious! I doubled the topping as per various comments, which gave a good layer covering the whole thing.

Would definitely make again.

cebryder's picture

this is great, highly reccommended, especially if like us, you have too much growing in the garden!!

jubsangell's picture
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A divine recipe that will give your dinner party the 'wow' factor - quite simply it is delicious! It keeps pretty well in the fridge for a couple of days too. You won't be disappointed!

stefgrotz's picture

Yummy! I doubled the topping as well (half almonds, half oats) and this was largely enough!

laurablazeviciute's picture

Great!

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