Rhubarb and Custard Crumble Tart

Preparation info
    • Difficulty


Appears in
The Great Book of Rhubarb

By Elaine Lemm

Published 2011

  • About

A clever and delicious crossover between a pie and a crumble


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


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