I thought I was all out of rhubarb for the rest of the season, but a nice colleague of mine had loads in her garden and after handing out most of it to her family, she still had some left for me! It was totally delicious, you could just dip it in some sugar and eat it (I tried, so good) but I opted for this pie instead. Lately I’ve become a big fan of small individual portions, but you can of course make a big one in a 24 cm tin. This is of course one of my trusted GoodFood recipes that I will definitely be making again. Here’s how to make them:
Cut 350 g rhubarb into bite-size pieces, then put them in a frying pan with 50 g 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 160 C. Roll out 350 g sweet short crust pastry quite thinly and use to line your tin. Line with greaseproof paper and baking beans and bake for about 20 min until the pastry is pale golden and no longer raw.
Beat together 1 egg and 1 egg yolk, 1 tsp vanilla extract, 50 g sugar and 1 tbsp flour. Gradually whisk in 285 ml 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. Turn the oven temperature up to 180 C and bake for about 20 min, or until the custard is very lightly set and there is a thin skin on the top. If you have any rhubarb and custard left, you can spoon it in ovenproof dishes and put it in the oven together with the pie, it makes for an excellent dessert without the pastry as well! Or use it for a rhubarb and custard cake.
Mix together 50 g melted butter, 50 g light brown sugar, 50 g porridge oats and 1/2 tsp ground ginger. Spoon evenly over the pie. Return it to the oven for a further 15 min 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. Enjoy while still warm.