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Rhubarb & custard pie with butter crumble

Rhubarb & custard pie with butter crumble

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(50 ratings)

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

Moderately easy

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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Ingredients

  • 350g rhubarb

    Rhubarb

    roo-barb

    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

    butt-err

    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

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.

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Comments, questions and tips

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Comments (72)

ailiejan's picture
5

Lovely pudding - went down well with everyone. I made my own pastry with added orange zest. Otherwise followed the recipe exactly. I liked the crumble-pastry ratio so wouldn't increase it myself.

phillintime's picture

Absolutely gorgeous! Added 1 1/2 times as much sugar to the rhubarb and made 1 1/2 times the amount of crumble topping. No problems with it setting but decided to chill and eat it cold which I think works best for this desert.

MrsLemons's picture
3.75

I served this warm like the recipe says but I think it might have been better served after it got time to set. My custard was a bit runnier than I would have liked. The flavors were delicious! I made a sweet shortcrust pastry with the zest of one lemon in it which worked so well with the rhubarb flavor.

melfishwick's picture
3.75

Yep forgot to rate.
Ticked all my boxes, use for egg yolks that my son won't eat, use for allotment rhubarb, easy, what more could you want? Tastes lovely too...but my custard seemed to curdle. Was very 'gritty' and not silky although I followed the recipe. Any suggestions why?
Recommend 0

melfishwick's picture
3.75

Ticked all my boxes, use for egg yolks that my son won't eat, use for allotment rhubarb, easy, what more could you want? Tastes lovely too...but my custard seemed to curdle. Was very 'gritty' and not silky although I followed the recipe. Any suggestions why?

justhorses's picture
5

Really fab easy recipe, better cold though I think.
Used homemade pastry and a vanilla pod.

atkinsd's picture
5

Great recipe using first rhubarb of the season.

rosyrous's picture
3.75

I got half a glass of juice from the rhubarb, I added everything on the custard mix and when I took it out of the oven it was runny, but the pastry was cooked! So I left it to cool down until next day and risk a messy dessert, but no, it had set and it was great.

Crumbortwo's picture
5

I made this a second time with double the topping because it seemed a little mean and it spoilt it. So stick to the recipe which is great.

emmamoss's picture
5

Made this last night with my home grown rhubarb - it was easy to make and tasted absolutly fantastic! Will definatley make again.

redstephie1's picture
5

Absolutely delicious recipe . I made this for a dinner party and everybody loved it. I used the seeds from a vanilla pod instead of essence and only had a 20cm tart tin but it still came out fine. Well worth the effort !

curlykaryn's picture
5

Scrummy and fairly simple and impressive looking too

viccy47's picture

how deep a tin is required ???

viccy47's picture

how deep a tin is required ???

viccy47's picture

how deep a tin is required ???

viccy47's picture

how deep a tin is required ???

viccy47's picture

how deep a tin is required ???

viccy47's picture

how deep a tin is required ???

Crumbortwo's picture
5

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.

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Questions (2)

melfishwick's picture
3.75

Ticks all the boxes. Son doesn't eat egg yolks so always looking for ways to use them up, have loads of rhubarb and also very easy but.....my custard has curdled. Could anyone suggest why as I want to make it again. It is eatable but texture not right.

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