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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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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castmyeyes
28th Oct, 2011
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!
bricin's picture
bricin
4th Jul, 2011
4.05
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?
sophieredican
20th Jun, 2011
5.05
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.
oliver2010
13th Jun, 2011
5.05
I made this for friends on Friday, everyone agreed it was absolutely delicious and so easy to make.
nathaniel
28th May, 2011
5.05
lovely recipie added almonds + honey to topping really crisp + crunchy
twinkles1988
14th May, 2011
4.05
Oh and to add, I used double cream with no problems.
twinkles1988
14th May, 2011
4.05
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.
crazycookbekah
6th May, 2011
5.05
This was the most beautiful pie that I have ever made and I cannot wait to make it again. I could have easily eaten it all in one session.
emmafrost
2nd May, 2011
5.05
This was really very good. I read the comments above about doubling the crumble topping. I used 75g of everything instead of 50g but thought that 50g as per the recipe would've been better. But that's just personal preference. Either way a great twist on rhubarb crumble. Delicious!
kirren
27th Apr, 2011
5.05
Made this for Easter Sunday. I used pre-made pastry and rhubarb from my garden. I just made normal custard from custard powder but less milk than usual so it was quite thick. Worked really well. For the topping I added cornflakes and flaked almonds. Wasn't too sweet and enjoyed it with creme fraiche.

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