Rhubarb & custard pie with butter crumble

Rhubarb & custard pie with butter crumble

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

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 1 hr 45 mins - 2 hrs

, plus standing time

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.
Try

GIVE IT A TWIST

The crumble topping can be varied according to what's in your cupboard. Replace about 25g/1oz of the porridge oats with the same weight of flaked almonds, crunchy muesli or pine nuts.

PER SERVING

456 kcalories, protein 6.0g, carbohydrate 49.0g, fat 28.0 g, saturated fat 13.0g, fibre 2.0g, sugar 24.0g, salt 0.43 g

Recipe from Good Food magazine, April 2003.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 41-60

  • Binder photo Twinklesfood

    14 May 2011

    Twinklesfood commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Twinklesfood

    14 May 2011

    Twinklesfood commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Twinklesfood

    14 May 2011

    Twinklesfood rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo bethany

    28 May 2011

    bethany rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo cantcookwantstolearn

    13 June 2011

    cantcookwantstolearn rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sophieredican

    20 June 2011

    sophieredican rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo rua

    04 July 2011

    rua rated and commented on this recipe

    4 stars

    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?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo dotmonster

    28 October 2011

    dotmonster commented on this recipe

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo joanneeland

    07 November 2011

    joanneeland rated and commented on this recipe

    4 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Tanya

    12 January 2012

    Tanya commented on this recipe

    Delicious !

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Sandra

    18 January 2012

    Sandra rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo bozthebad

    07 May 2012

    bozthebad rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo catherine-j

    09 May 2012

    catherine-j rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Sue

    26 May 2012

    Sue rated and commented on this recipe

    3 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Ninuska

    05 June 2012

    Ninuska commented on this recipe

    Great flavour! It is always a success

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Frantic Flapjack

    24 June 2012

    Frantic Flapjack rated and commented on this recipe

    5 stars

    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!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sharon

    06 December 2012

    sharon commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo crumbortwo

    08 March 2013

    crumbortwo rated and commented on this recipe

    5 stars

    Great and easy to make.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo emcee

    09 April 2013

    emcee commented on this recipe

    how deep a tin is required ???

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo emcee

    09 April 2013

    emcee commented on this recipe

    how deep a tin is required ???

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 1 hr 45 mins - 2 hrs

, plus standing time

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
Print this recipe
Add to your binder

PER SERVING

456 kcalories, protein 6.0g, carbohydrate 49.0g, fat 28.0 g, saturated fat 13.0g, fibre 2.0g, sugar 24.0g, salt 0.43 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close