Rhubarb and Custard Crumble Pie

With national pie day taking place on January 23, it is time to get your pie dish out and cook up a treat. Rhubarb custard pie is a classic English dessert that balances out the tart, tangy rhubarb fruit with a creamy custard and flaky, buttery pie crust.
This easy rhubarb custard pie is perfect for pie lovers who want to try a new and delicious dessert with a simple and delicious recipe.
This is the perfect pie to cook in cold weather as is was used medicinally for thousands of years. This plant contains antitoxins which which could help heal cold sores and are inflammatory.
The Recipe
Choosing the Best Pie Crust
You can use an all-butter crust or no-fail sour cream crust. The key is to find a crust that works for you and your baking style. You can also use an unbaked pie crust.
INGREDIENTS
350g rhubarb, cut into small chunks
100g golden caster sugar
350g pastry of your choice
1 egg and 1 egg yolk
1 tsp vanilla extract
1 tbsp plain flour
284ml heavy cream
For the topping
50g melted unsalted butter
50g light brown sugar
50g oats
METHOD
Step 1: Put the rhubarb and half the sugar in a frying pan until the sugar dissolves. Transfer the rhubarb into a bowl with the juices and leave to cool. Preheat the oven to 180C/gas 4/fan 160C.
Step 2: Roll pastry into a thin layer and transfer to a deep dish lined with greaseproof paper. Use a pie plate that is the right size for the filling. Add baking beans on top and bake for 20 minutes, or until the pastry is a light golden brown.
Step 3: In a medium bowl, beat the eggs, vanilla extract, flour and remaining caster sugar. Slowly whisk in the cream with juices from the rhubarb. Put the rhubarb into the pastry case and pour cream mixture over. Don’t over mix the filling or the custard, as this can cause the pie to become tough.
Step 4: Adjust oven temperature to 200C/gas 6/ fan 180C and bake until the custard is lightly set, this usually takes around 18 minutes.
Step 5: Mix together the butter, sugar and oats for the topping and spread evenly over the pie. Return it to the oven for a further 15 minutes until the crumble is golden and the custard set.
Serve warm, with fresh cream or ice cream.
Storing and Freezing the Pie
Rhubarb custard pie can be stored in the refrigerator for up to three days. It’s best to cover the pie with aluminium foil. You can also freeze the pie for later use.
Try this recipe today and enjoy a delicious homemade sweet pie.
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