Rhubarb and Custard Crumble Pie
As winter approaches, we enter peak pie and crumble season. While making sweet shortcrust pastry recently, I started thinking about crumbles. A crumble mix isn’t too different from pastry, so why not combine the two? Using my Flan Pâtissier recipe as a base, I added tinned rhubarb and a crumble topping. You don’t have to use tinned rhubarb—fresh rhubarb, apples, or pears work too. Just avoid fruits like strawberries, which release too much juice when baked. The custard sets beautifully, making this pie perfect hot or cold. Serve it with clotted cream or ice cream for an extra treat.
Serves 12
Hands-on Time (inc. chilling) 1 hour 30 minutes
Baking Time 45 minutes
Ingredients
1 portion sweet rich shortcrust pastry
1 medium egg
2 medium egg yolks
100g caster sugar
30g light brown sugar
Pinch fine salt
50g cornflour
400ml full-fat milk
170ml single cream
1 tbsp vanilla extract (or seeds from 1 vanilla pod)
70g unsalted butter (cold)
245g tinned rhubarb (drained weight)
100g plain flour
1 tsp ground ginger
1 tbsp demerara sugar
3 tbsp oats
Equipment
Rolling pin
20cm pie tin
Sharp knife
Large bowl
Hand whisk (silicone if possible)
Large saucepan
Spatula
Clingfilm
Kitchen paper
Baking sheet
Method
1. Prepare the Pastry
Roll out the pastry between clingfilm into a circle large enough to line the pie tin.
Press the pastry into the tin, trim the edges, and crimp if desired. Chill for at least 60 minutes.
2. Make the Custard
Whisk the egg, egg yolks, sugars, and salt in a large bowl until light and foamy.
Add cornflour and whisk until thick.
Heat milk, cream, vanilla, and 20g butter in a saucepan until gently bubbling.
Slowly whisk the hot milk mixture into the egg mixture. Return to the saucepan and cook over low heat, stirring constantly, until thick.
Cover with clingfilm and let cool.
3. Assemble the Pie
Spread the cooled custard into the pastry case.
Drain the rhubarb and pat dry with kitchen paper. Arrange over the custard.
4. Make the Crumble Topping
Rub 50g cold butter into the flour and ginger until crumbly. Stir in demerara sugar and oats.
Scatter the crumble over the rhubarb.
5. Bake the Pie
Preheat the oven to 190°C/170°C (fan)/375°F/Gas Mark 5. Place a baking sheet in the oven to heat.
Bake the pie on the hot baking sheet for 15 minutes. Reduce the temperature to 170°C/150°C (fan)/325°F/Gas Mark 3 and bake for another 30 minutes until golden.
6. Serve
Let the pie cool for 5 minutes before slicing.
Enjoy!
