Rhubarb & Custard Pie with Butter Crumble

Name: Rhubarb & Custard Pie with Butter Crumble
Prep time: 2 h
Total time: 2 h
Yield: Serves 8
Cuisine: british
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; 50g butter melted; 50g demerara sugar; 50g porridge oats; 1/2 tsp ground ginger

4.85 (81)

⏱ 120 mins 🍽 Serves 8 🌶 british ✅ More effort 🏷 Dessert

This indulgent British dessert merges two classic puddings into one. Sweet rhubarb is gently cooked before being nestled in a pre baked pastry case. A rich vanilla custard is poured over, then the pie is baked until just set. Finally, a buttery oat and ginger crumble topping is added for a golden finish. The result is a wonderfully textured pie, best served slightly warm.

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
50g butter melted
50g demerara sugar
50g porridge oats
1/2 tsp ground ginger

Method

Slice the rhubarb into bite sized pieces. Place them in a frying pan with half of the caster sugar and warm gently until the sugar has dissolved. Transfer the rhubarb and any juices to a bowl to cool. Heat your oven to 180C/gas 4/fan 160C.
Roll the sweet shortcrust pastry out thinly. Use it to line a deep 24cm fluted flan tin with a loose base. Line the pastry with greaseproof paper and fill with baking beans. Bake for about 20 minutes until the pastry is a pale golden colour and no longer raw.
In a bowl, beat the large egg and egg yolk with the vanilla extract, the remaining caster sugar, and the plain flour. Slowly whisk in the single cream along with any juice from the cooled rhubarb. Spoon the rhubarb into the baked pastry case, then pour the cream mixture over it.
Increase the oven temperature to 200C/gas 6/fan 180C. Bake the pie for about 20 minutes, or until the custard is very lightly set with a thin skin on top.
Combine the melted butter, demerara sugar, porridge oats, and ground ginger for the topping. Spoon this mixture evenly over the pie. Return it to the oven for a further 15 minutes, until the crumble is golden and the custard is set with a slight wobble. Allow the pie to settle as it cools, then serve warm.

Nutrition (per serving)

Calories456 kcal

Fat28 g

Saturates13 g

Carbs49 g

Sugars24 g

Fibre2 g

Protein6 g

Sodium172 mg

Recipe details

Skill levelMore effort

CategoryDessert

Cuisinebritish