Neven's Recipes - Pudding Time
Rhubarb and Custard Pie with Butter Crumble
½ tsp Grated Root Ginger
100 g Golden Caster Sugar
1 Large Egg and 2 Egg Yolk
1 tbsp Plain Flour
350g Sweet Shortcrust Pastry
For the Topping
50g Melted Butter
50 g Demerara Sugar
50 g Porridge Oats
½ tsp Ground Ginger
(Mix the Melted Butter, Demerara Sugar and Porridge Oats together)
Cut the Rhubard into bite size pieces. Put them in the frying pan with half the sugar and ginger and warm through until the sugar dissolves. Place in a bowl with the juices and leave to cool. Pre – Heat oven to 180°C / 160° Fan Oven.
Roll the Sweet Short Crust Pastry quite thin and use to line a deep loose base 24cm fluted flan tin. Pre Bake in oven with boiling beans for about 20mins until pastry is golden.
Turn Oven Temperature to 200°C / Fan 180°C / Gas Mark 6. Beat the egg, yolks, extract, remaining caster sugar and the flour. Then whisk in Cream. Spoon the rhubarb onto the cook pastry. Pour the Cream mixture over and bake for 20 minutes or until the custard is lightly set and there is a skin on top.
Place the topping mixture evenly over the pie. Return to the oven for 15 minutes, until the crumble is golden.
This pie will rise and crack a bit but don’t worry it will settle back on cooling.
Serve with whipped Cream.