Rhubarb & custard pie with butter crumble

Rhubarb & custard pie with butter crumble

  • 1
  • 2
  • 3
  • 4
  • 5
(52 ratings)

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

More effort

Serves 8
Moyra Fraser's indulgent dessert is a great mix of two classic rhubarb puds.

Nutrition and extra info

Nutrition: per serving

  • kcal456
  • fat28g
  • saturates13g
  • carbs49g
  • sugars24g
  • fibre2g
  • protein6g
  • salt0.43g
Save to My Good Food
Please sign in or register to save recipes.


  • 350g rhubarb



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 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



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g demerara sugar
  • 50g porridge oats
  • ½ tsp ground ginger


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (75)

viccy47's picture

how deep a tin is required ???

Crumbortwo's picture

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

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

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

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

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

pommedejour's picture

Delicious !

joanneeland's picture

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!

bricin's picture

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

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

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

nathaniel's picture

lovely recipie added almonds + honey to topping really crisp + crunchy

twinkles1988's picture

Oh and to add, I used double cream with no problems.

twinkles1988's picture

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

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

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

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.


Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…