If you’re often torn between a crumble or a pie then this recipe is made for you! Our Delicious Rhubarb & Custard Crumble Topped Pie is incredibly good! A little slice of summer on a plate!
The sharpness of the rhubarb and creaminess of the custard are a winning combination. It can be served warm or chilled. We think it is best served fresh from the fridge!
It’s takes a little more time than other recipes we’ve shared but it is well worth the extra effort! We’ve shared our recipe and tips below to help you create your own Rhubarb & Custard Crumble Topped Pie.
Rhubarb & Crumble Crumble Topped Pie.
- Serves 8 – Prep Time 40 minutes – Cooking Time 1hr
- You’ll need a 22cm pie tin which is about 4/5cm deep.
55g Golden caster sugar
350g Shortcrust pastry (Homemade Pastry Recipe)
1 Large egg plus 1 egg yolk only
1 x 2 Inch Vanilla pod, seeds only (or 1Tsp Vanilla Extract)
50g Caster sugar
1 Tbsp Plain flour
280ml Single cream
50g Butter, melted
50g Demerara sugar
50g Porridge oats
30g Flaked almonds
½ Tsp Ground ginger
- Preheat the oven to 160°C. If using shop bought pastry remove from the fridge so it rests at room temperature for 15 minutes.
- Wash and cut the rhubarb into bite sized pieces. Add to a pan and add 50g of golden caster sugar and heat gently over a low heat. Once the sugar has dissolved, remove from the heat and allow to cool.
- Roll out the pastry to 2-3mm thickness. Carefully line a loose based 22cm fluted baking tin with the pastry. Add a layer of greaseproof paper and add ceramic beans on top.
- Place the pie tin onto the hot baking tray and bake for approx 20 minutes. The pastry should be pale but not raw.
- Make the custard! Whisk the egg, egg yolk, vanilla seeds and caster sugar together. Add the flour gradually, continuing to whisk as you add. Slowly add the cream and continue to whisk. Finally add the cooled juice from the rhubarb (up to 2 Tbps) The rhubarb juice must be cool to prevent the custard curdling!
- Remove the ceramic beans and greaseproof paper from the pastry. Pour the custard over the pastry and cook for 10 minutes or until slightly firm.
- Start making the crumble! Melt the butter in the microwave over a low heat. Mix together the demerara sugar, porridge oats, flaked almonds and ground ginger in a bowl then pour over the melted butter and stir until combined.
- Carefully remove the custard tart from the oven and turn the oven up to 180°C.
- Spoon the rhubarb over the custard.
- Sprinkle the crumble mixture evenly over the rhubarb.
- Return to the oven for 15 – 20 minutes or until the crumble is golden and the custard set to a wobble!
- Leave to cool. Can be served warm or enjoyed cold.
The rhubarb juice must be cool before adding to the custard to prevent curdling!
Recipe inspired from bbc.goodfood
We’ve created a number of delicious pie recipes over the years. Try our Homemade Apple Pie Recipe, an old recipe my grandma used to make! For a savoury recipe our Steak, Ale & Mushroom Pie is hard to beat!