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
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
- Pre-heat oven to 190 degrees.
- 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.
- Place tin foil pie tin on a flat oven tray.
- Fill a tin foil pie dish half way up with the stewed rhubarb, set aside.
- 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
- 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.)
- Add to the pie tin covering the rhubarb mixture.
- In food processor add ground almond, flour, sugar and butter, pulse until rough sand texture is achieved.
- Add coconut and stir this through, pile the crumb onto the custard and rhubarb filled pie tin.
- Bake in oven for 30 minutes until golden brown and custard is bubbling.
- Leave to rest for 5 minutes, and serve.
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.