Rhubarb & custard pie with butter crumble

Rhubarb & custard pie with butter crumble

  • 1
  • 2
  • 3
  • 4
  • 5
(67 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Heather Trafford's picture
Heather Trafford
15th Jun, 2020
I baked mine in a smaller casserole dish making a deeper pie. I had a little left over stewed rhubarb I out that in the bottom of the pie first. It was very tasty but if I were to make it again I would double the custard and crumble mix. My friends loved it.
14th May, 2019
Ooh this was lovely. Even my ‘I don’t like rhubarb’ husband loved it and asked for seconds. I didn’t change anything apart from using a27cm tin as that was what I had. This obviously made the custard layer thinner so next time I’ll try my 21cm tin and hope it won’t overflow! Took on board the idea of cooking the custard for 10 minutes before adding the fruit and topping, this worked out well. I made my own sweet crust pastry and baked blind then brushed the base before baking for a further 5 minutes, not a soggy bottom in sight.. it kept well in the fridge for 3 days.
4th Jul, 2018
Absolutely delicious. I made this with rhubarb fresh from my garden. I found that I’d run out of Demerara sugar for the topping, so I just used ordinary sugar. Also, I had double cream, not single. So I added a little bit of skimmed milk, just to thin it out a little. But it came out fantastic. It’ll be one I definitely come back and do again.
28th Aug, 2017
One of the best desserts I have ever made I would highly recommend giving it a go. I used my first crop of rhubarb unfortunately it was to tasty to share. Will defiantly make it again an share.
1st Jul, 2017
Made this a few times now, used homemade pastry and served chilled. From the oven it is a bit sloppy. Yum!
23rd Apr, 2017
So good. Much enjoyed by all lunch guests. Having read the comments and tips I also doubled the oats and added a further 50g ground almonds plus stem ginger. I only added 1 tablespoon of sugar to the crumble. I used 470g rhubarb and cooked the custard in the case first for 10 mins at 160 fan. Then only cooked it for a further 15 mins after adding the rhubarb and crumble together. Also only had double cream but this seemed to work fine. So delish, and so many compliments.
16th Apr, 2017
Fantastic - worth the faff!! Mine had to be dairy free so made the sweet pastry from scratch and used soya cream (and soya margerine where needed). I made the crumble from chopped, toasted hazelnuts and the result was amazing. Our Easter pudding. Lovely!!
12th Oct, 2016
My family's favourite pudding! I followed philintime's advice and made 1/2 again of the crumble topping which gave it a nice thick layer. I also added the custard first, baked it until wobbly and slightly firm when touched, then added the rhubarb mixture and crumble over it, which stopped it being too runny. Ate mine cold and it was delicious!
16th Aug, 2016
Made this yesterday with rhubarb from the garden, I've made several rhubarb tarts over the years, but this has to be the best, very yummy and everybody loved it!
19th Jun, 2016
Brilliant! Went to a friends for dinner and took this for pudding. Had to tell my friends son it was pink apple to start but once tasted he loved it and Rhubarb. Made my own pastry like others and altered the topping as others suggested. Will definitely be making this again.


22nd Jun, 2015
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.
21st Apr, 2019
When you added the rhubarb juices were they still warm? If so, that is probably why. If you added the juices cold then I suppose you may have added them, or the cream, to the rest of the mixture too quickly - needs to be done gradually. Hope that helps.
18th Jun, 2014
I have an egg allergy and I was wondering if using shop-bought custard like Tesco British custard (http://www.tesco.com/groceries/Product/Details/?id=274597017), which has no eggs added, would work with this recipe
mi cooking's picture
mi cooking
5th Jul, 2020
I've done this from tinned rhubarb and worked well, straight from the tin, no added sugar. Works with Blueberries as well - add shop bought blueberries but let them dry on kitchen towel so that you don't add bit of water into the mix, or use bilberries :D
12th Oct, 2016
Add custard first and bake for 10 or so minutes or until slightly firm and wobbly, then add the rhubarb and topping. Stops the dessert being too runny.
Want to receive regular food and recipe web notifications from us?