Rhubarb & custard pie with butter crumble

Rhubarb & custard pie with butter crumble

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(44 ratings)

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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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snowden91's picture
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This was lovely. If you're making your own shortcrust pastry I suggest adding a couple of tablespoons on icing sugar and a teaspoon or so of ground ginger, just for a bit of a change. I added a few chopped pecans into the crumble mixture as well. Delicious recipe, very easy!

janie2go's picture
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Absolutely gorgeous! I didn't realise I was supposed to melt the butter for the topping though and rubbed it into the oats instead - ended up with a lumpy sticky mess. Then remembered the comments about there not being enough topping so just added a handful more oats to loosen up the mixture, sprinkled on top hey presto! Turned out perfect. Probably wouldn't bother doing it any different next time.

littlemisspoog's picture
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- Haha - I'm the same as Sue (on a liquid diet and have just become addicted to cooking) but I cheated and tried this! It was sooo good!! In fact I had to give it to my husband to take to work just to get it out of the house so I couldn't eat any more of it!
Really delicious!! Next time I'll make double the topping and make my own pastry as I bought a ready made base which was a bit small and a bit dry. But the custard filling and oaty topping were scrumptious!!!!

pamban's picture

Absolutely yummy!! Despite my pastry walls sagging inwards during baking - does anyone know why this happens? The pie is lovely and light not at all stodgy as I had feared, seems fairly foolproof.

Moglord's picture
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Made this for dessert at my sunday dinner club, everyone loved it even though no-one actually likes Rhubarb!!! I did it a second time but replaced the Rhubarb with Chopped Apples & Blackberries. Definately worth trying if your not a fan of Rhubarb!

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

tellybwmbas's picture
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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.....

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

lindenfaerie's picture
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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.

eleanormayo's picture
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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!

donzy84's picture
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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.

6dinnersid's picture
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Made this today. Absolutely delicious. Husband (not normally a great rhubarb fan) and kids loved it. Will definately make again.

jmistovski's picture
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very nice recipe

jokiernander's picture
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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.

jokiernander's picture
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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.

kassis's picture
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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.

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

victoria22's picture

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.

presley's picture

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

pambaillie's picture
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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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