Rhubarb and Custard

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Whilst at the farmers market I stocked up some lush red rhubarb which I have started to love. At the time of purchasing it I wasn’t really sure what I was going to make with it but I did want to make some rhubarb cordial, rhubarb frozen yoghurt bites and possibly a pie of some sort.

Now back home and unpacked I  decided I was just going to stew some rhubarb and then decided where from there. With a pot fill of sweet, red stewed rhubarb I decided I would make a crumble top pie and what makes rhubarb even better? CUSTARD of course.

So it is now rhubarb and custard crumble top pie.

Rhubarb and Custard Crumble Pie

Ingredients:

6 rhubarb stalks, washed cut into chunks
1/2 cup. white sugar
1/2 vanilla bean, scrapped
1/2 cup. water
2 tbsp. custard powder
1 tbsp. sugar
1/2 tsp. vanilla essence
1 1/2 cup milk
1 cup. ground almond
1/4 cup. gluten-free flour
1/2 cup. white sugar
6 tbsp. butter
3 tbsp. thread coconut

Method:

  1. Pre-heat oven to 190 degrees.
  2. In medium pot combine rhubarb, vanilla bean, 1 st measure of sugar and water. Bring to a simmer and cook for 10 minutes, until rhubarb is tender and falling apart.
  3. Place tin foil pie tin on a flat oven tray.
  4. Fill a tin foil pie dish half way up with the stewed rhubarb, set aside.
  5. In small pot combine sugar and custard powder, add 1/4 of the milk to form a paste and remove the lumps. Add the remaining milk and vanilla
  6. Stir over a medium heat until mixture thickens cook for 2 minutes once thickened. ( if the mixture becomes lumpy just beat out using a whisk.)
  7. Add to the pie tin covering the rhubarb mixture.
  8. In food processor add ground almond, flour, sugar and butter, pulse until rough sand texture is achieved.
  9. Add coconut and stir this through, pile the crumb onto the custard and rhubarb filled pie tin.
  10. Bake in oven for 30 minutes until golden brown and custard is bubbling.
  11. Leave to rest for 5 minutes, and serve.
Wash and dice rhubarb into 3cm chunks.

Wash and dice rhubarb into 3cm chunks.

Add rhubarb, sugar, vanilla bean and water to pot.

Add rhubarb, sugar, vanilla bean and water to pot.

Simmer for 8 minutes until tender and falling apart.

Simmer for 8 minutes until tender and falling apart.

Half fill tinfoil pie tin with stewed rhubarb.

Half fill tinfoil pie tin with stewed rhubarb.

Top with custard.

Top with custard.

Add all dry ingredients to food processor.

Add all dry ingredients to food processor.

Pulse until rough sand texture is achieved, stir in coconut.

Pulse until rough sand texture is achieved, stir in coconut.

Pile pie tin with crumb.

Pile pie tin with crumb.

Nice and high.

Nice and high.

Bake for 30 minutes.

Bake for 30 minutes.

Rhubarb and Custard Crumb Pie

Rhubarb and Custard Crumb Pie

This perfect pie is sweet, tart, creamy and crunchy it has a beautiful balance of a classic combination of rhubarb and custard and will please any pie loving person.

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