Rhubarb and Custard Crumble Tart

Name: Rhubarb and Custard Crumble Tart
Ingredients: Knob of butter; 500 g rhubarb cut into 4 cm lengths; 2 vanilla pods, split lengthways, seeds scraped and reserved; 300 ml double cream; 1 tbsp cornflour; 120 g caster sugar; 2 large free range eggs plus 3 egg yolks; 500 g ready made sweet shortcrust pastry; 170 g plain flour; 110 g chilled butter, cubed; 55 g light muscavado sugar

Preparation info

Difficulty
Easy

Appears in

The Great Book of Rhubarb

By Elaine Lemm

Published 2011

About

A clever and delicious crossover between a pie and a crumble

Ingredients

170 g plain flour
110 g chilled butter, cubed
55 g

Vegetarian
Pie

Method

Preheat the oven to 200°C/400°F/Gas 6.

Put a baking sheet in the oven as it heats up.

To make the crumble put the flour and butter together with a pinch of salt into a large mixing bowl. Rub together until the mixture resembles coarse sand. Stir in the sugar, then scatt