Rhubarb & custard pie with butter crumble

Rhubarb & custard pie with butter crumble

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(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
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  • 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.

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Comments (75)

goodmonkey's picture

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

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

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

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

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

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

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


snowden91's picture

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

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

- 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

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

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

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

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

lindenfaerie's picture

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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