Article 16 April 2021

Recipe of the Week: Rhubarb & Custard Crumble Tart

We’re in the middle of April now, and we’re celebrating British in-season rhubarb! Combined with the perfect and traditional partner custard!!

Serves 8

Short Crust Pastry 350g
Rhubarb 350g
Caster Sugar 100g
1 Whole Egg plus 1 Egg Yolk
Vanilla Essence 1 tsp
Plain Flour 1 Tbsp
Single Cream 284ml
Butter 50g
Demerara Sugar 50g
Oats 50g
Ground Ginger ½ tsp
1. Cut the rhubarb into bite-size pieces, then put them in a frying pan with half the caster 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.
2. 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.
3. 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.
4. 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.
5. Mix together oats, butter and demerara sugar, 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. Serve warm.

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