Rhubarb & custard pie with butter crumble

Name: Rhubarb & custard pie with butter crumble
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 350 grams rhubarb; 100 grams golden caster sugar; 350 grams sweet shortcrust pastry; 1 large egg and 1 egg yolk; 1 teaspoon vanilla extract; 1 Tbsp plain flour; 284 milliliters carton single cream; 50 grams butter, melted; 50 grams demerara sugar; 50 grams porridge oats; 1 teaspoons ground ginger

Rhubarb & custard pie with butter crumble might be just the dessert you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 397 calories, 6g of protein, and 20g of fat per serving. This recipe serves 8. This recipe from BBC Good Food requires carton single cream, butter, ground ginger, and vanillan extract. Plenty of people made this recipe, and 539 would say it hit the spot. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes around 2 hours. Users who liked this recipe also liked Rhubarb & strawberry crumble with custard, Humpy Creek Rhubarb Crumble with Custard, and Humpy Creek Rhubarb Crumble with Custard.

Instructions

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.

Ingredients you will need

Rhubarb

Sugar

Equipment you will use

Frying Pan

Bowl

Oven

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.

Ingredients you will need

Beans

Roll

Equipment you will use

Oven

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.

Ingredients you will need

Vanilla Extract

Caster Sugar

Egg Yolk

Rhubarb

Cream

All Purpose Flour

Juice

Egg

Equipment you will use

Whisk

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.

Ingredients you will need

Custard

Equipment you will use

Oven

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 dont worry as it will settle back again on cooling.

Ingredients you will need

Custard

Equipment you will use

Oven

Serve warm.

Equipment

Ingredients

Servings:

350grams

rhubarb 100grams

golden caster sugar 350grams

sweet shortcrust pastry 1large

egg and 1 egg yolk 1teaspoon

vanilla extract 1Tbsp

plain flour 284milliliters

carton single cream 50grams

butter, melted 50grams

demerara sugar 50grams

porridge oats 1teaspoons

ground ginger

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Vin Santo

Pie works really well with Lambrusco Dolce, Late Harvest Riesling, and Vin Santo. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. You could try Snake River Late Harvest Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 16 dollars per bottle.