300  gms Plain flour

200 gms Butter

50 gms Custard Powder

75 gms Caster Sugar

2 Large Egg Yolks

Pinch of Salt


3 Large Egg Yolks

60gms Caster sugar

1 Tblsp. Cornflour

300 mls Double Cream

2 Teasp Vanilla Paste


550 gms Fresh Rhubarb.

35gms Butter

90gms Caster sugar


80 gms Plain Flour

55 gms Chilled butter

25 gms Demerara Sugar


Make the pastry. Put the flour in a processor with the custard powder and the salt.

Add the butter (cubed) and blend for a few seconds until the mixture looks like breadcrumbs.

Transfer into a large mixing bowl and add the sugar and egg yolks with about 4 - 5 tablespoons of cold water.

Blend the ingredients together until you have a nice soft dough and chill for at least 30 mins.

Set the oven to 180°C/Fan.

Make the topping crumble by rubbing the butter into the flour until it resembles coarse  breadcrumbs and add the sugar.

Scatter on to a baking tray and set aside and cook these at the same time as your 'blind'  bake pastry base.

Cut the rhubarb into 3- 4 cm lengths, place in a bowl and mix in the sugar. Place on a baking tray, dot with the butter a sprinkle over a little water. Roast for 15 mins, strain the juices from the roasted rhubarb and leave to cool a little.

While the rhubarb is roasting tip the pastry on to a floured surface and roll out to fit a loose bottomed 21cm Tart tin. Prick all over the bottom with a fork, line with foil or parchment and fill with baking beans. Bake for approx 10 mins, then remove the beans and paper and cook for a further 5 mins. N.B. The crumble may take a little longer, it should be golden and crispy.

Make the custard. Place the cream and vanilla paste into a pan and heat gently until just simmering

Whisk together the large egg yolks with the sugar and cornflour in a bowl.

Pour the simmering cream over the egg mixture lightly whisking all the time. Return the mixture to the hob and cook until the mixture coats the back of a spoon.

Place some of the rhubarb pieces in the base of the pastry case but leave some to scatter on the top before baking.

Pour the custard into the pastry case and then place the remaining rhubarb on the top just gently dipping it under the custard a little. Bake for about 20 - 25mins or until the custard is just set. Remove from the tin when cool.

Sprinkle over the pre-cooked crumble and serve warm with cream or ice cream...DELICIOUS!!