Rhubarb & custard pie with butter crumble

Rhubarb & custard pie with butter crumble

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(55 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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Ingredients

  • 350g rhubarb
    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

    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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viccy47
9th Apr, 2013
how deep a tin is required ???
viccy47
9th Apr, 2013
how deep a tin is required ???
viccy47
9th Apr, 2013
how deep a tin is required ???
Crumbortwo
8th Mar, 2013
5.05
Great and easy to make.
borumha2
6th Dec, 2012
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
24th Jun, 2012
5.05
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
5th Jun, 2012
Great flavour! It is always a success
suemacdo
26th May, 2012
3.05
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
9th May, 2012
5.05
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
18th Jan, 2012
5.05
Delicious - loved the combination. Definately a favourite in our house. Doesn't last long though!

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