Rhubarb and Custard Crumble Tart



Rhubarb and crumble



This is one of those recipe ideas where you think you’ve come up with a unique, exciting combination only to find that (with a quick Google) it is nothing new. It may sound like slight overkill- you could take away two elements and still have a fully-formed dessert – but there’s something about the extravagance of it all that adds to its appeal. Tart rhubarb with orange-scented custard, crisp pastry and almondy crumble. Even though I can’t take the credit for inventing it, this is a pudding I love, and make with alarming regularity at the moment.

For the pastry:

120g unsalted butter, at room temperature

50g caster sugar

1 large egg, beaten

200g plain flour

For the custard filling (adapted from Delia Smith’s Complete Cookery Course):

3 egg yolks

60g caster sugar

zest of one orange

1 tbsp cornflour

300 ml double cream

1 tsp vanilla extract/paste

For the rhubarb:

400g rhubarb, stalks removed

75g caster sugar

20g butter

For the crumble topping:

30g cold butter

60g plain flour

30g flaked almonds

20g caster sugar

Equipment: a tart tin, measuring approx 20cm in diameter, and 4cm deep

First, make the pastry. This pastry is more like shortbread, so there’s not the worry of keeping everything cool all the time and not over-handling- it can take a beating. Cream the butter and sugar together, then beat in the egg. Add the flour, then form into a ball, wrap in cling film and put in the freezer for 15 minutes (or the fridge for 30).  Press the pastry into the tin (it’ll be too sticky to roll out) and put back in the freezer for a further 15 minutes. Preheat the oven to 180°C. Prick the base of the tart with a fork. Bake for 15 minutes until just starting to brown. Leave to cool.

Next, chop the rhubarb into chunks and mix it with the sugar. Scatter over a baking tray, drizzle with 1 tbsp of water and dot with the butter. Roast for 10 minutes. Meanwhile, make the custard. Mix the egg yolks, sugar, orange zest, cornflour and vanilla together in a bowl. Heat the cream in a pan, bringing it almost to the boil. Pour cream over the egg mixture slowly, stirring all the time. Pour the mixture back into the pan and heat gently, until thick enough to coat the back of a spoon. Pour into a jug and chill for 10 minutes (a step which I omitted – hence the custard leakage in the photos..).

For the crumble,  cut the butter into cubes, the rub it into the flour until the mix resembles breadcrumbs. Stir in the almonds and sugar. Scatter on a baking tray.

Pour the custard into the pastry case, then top with the roasted rhubarb.  Put both the tart and the crumble topping in the oven for 15 minutes, until the custard has set and the crumble is golden brown. Scatter the crumble over the top of the tart. Best served warm.

One thought on “Rhubarb and Custard Crumble Tart

  1. Pingback: Apricot and Raspberry Frangipane Tart | A Fanatical Foodie

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