Name: Rhubarb & custard pie with butter crumble
Prep time: 2 h
Total time: 2 h
Yield: 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; ½ tsp ground ginger

Rhubarb & custard pie with butter crumble

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

For the topping

50g butter
melted
50g demerara sugar
50g porridge oats
½ tsp ground ginger

Method

step 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.
step 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.
step 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.
step 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.
step 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.