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.

Rhubarb and Custard Crumble Pie
Rhubarb and Custard Crumble Pie

Serves 12

Hands-on Time (inc. chilling) 1 hour 30 minutes

Baking Time 45 minutes

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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!

Rhubarb and Custard Crumble Pie
Rhubarb and Custard Crumble Pie