Rhubarb & Custard Pie with Butter Crumble

You will need

• 23cm shallow flan tin

Ingredients

For the sweet pastry:

• 120g plain flour
• 1 egg yolk
• 30g icing sugar
• 0.5tsp pure vanilla extract
• 80g butter
• 1tbsp water

For the filling:

• 350g (12oz) rhubarb
• 100g (4oz) caster sugar
• 1 large egg
• 1 egg yolk
• 1tsp vanilla extract
• 1tbsp plain flour
• 284ml single cream

For the topping:

• 50g (2oz) butter, melted
• 50g (2oz) Demerara sugar
• 50g (2oz) porridge oats
• 0.5 tsp ground ginger

Method

Cut the rhubarb into bite-size pieces, and then put them into the 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.

2, 3 and 4 Oven AGA: Use the pastry to line a loose based 23cm fluted flan tin, chill whilst preparing the filling.

Conventional Cooking:  Pre-heat the oven to 180oC or gas mark 4. Roll out the pastry quite thinly and use to line a loose based 23cm fluted flan tin. Line with Bake-O-Glide or greaseproof paper and baking beans, and bake for about 20 minutes until the pastry is pale golden.

Beat together the egg, egg yolk, vanilla extract, remaining caster sugar and the flour. Gradually whisk in the cream with any juice from the rhubarb (you should have 1-2 tbsp). Spoon the rhubarb into the prepared pastry case and pour the cream mixture over.

2, 3 and 4 Oven AGA: Bake in the Roasting Oven for 20 minutes.

Conventional Cooking: Turn the temperature up to 200oC or gas mark 6 and bake for about 20 minutes or until the custard is very slightly set and there is a skin on top.

Mix together all the topping ingredients and spoon evenly over the pie.

2, 3 and 4 Oven AGA: Bake in the Roasting Oven for a further 15 minutes. If you think the crumble topping is becoming too brown, either use the cold plain shelf or transfer to the Baking Oven.

Conventional Cooking: 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 don’t worry as it will settle back again on cooling.

By Margaret Anderson

AGA Demonstrator