Rhubarb, how I love thee.
I'm very happy right now. Nothing says comfort to me more than rhubarb crumble and custard. However, when it's not below 10 degrees outside, even a die hard fan like me doesn't really crave a steaming hot pudding. So please welcome my all time favourite dessert reincarnated in tart form.
Rhubarb? Crumble? Custard? Inside a sweet, buttery pastry case you say? Yes please! I'm in! This has got to be one of the best things that's ever happened to me. Now I can indulge my cravings 12 months of the year. The crumble topping reminds me of a flapjack but is very tasty. Needless to say I'm a fan.
Unfortunately, my photography brain wasn't really firing on all cylinders today but don't let my shoddy pictures put you off. It tastes so much better than I've made it look. So if you, like me, spend most of the summer willing the cold weather to return just so you can eat rhubarb crumble, then make this!
Slightly adapted from here.
As I'm a bit of a crumble topping freak, I upped the amount from the original recipe. I thought it was great but it would've been just as good with the original quantities I think. If you want to tone down the crumble a bit then use 50g of the topping ingredients instead of 75g as I've written here. It's all about personal tastes.
Sweet pastry case, enough to line a 23cm tart tin
350g rhubarb, cut into bite size pieces
100g golden caster sugar
1 egg plus 1 egg yolk
1tsp vanilla extract
1tbsp plain flour
250ml single cream
For the topping
75g butter, melted
75g demerara sugar
75g rolled oats
1/2 tsp ground ginger
For the sweet pastry case, follow this recipe. The recipe is for a 25cm case but just use the same quantities.
Whilst the case is blind baking, wash the rhubarb and cut into bite sized chunks. Put it in a frying pan with half the golden caster sugar and heat gently until the sugar has dissolved and the rhubarb is warmed through. Transfer to a bowl and leave to cool.
Turn the oven up to 200C/gas mark 6/fan 180C.
In a bowl whisk together the egg, egg yolk, vanilla essence, flour and remaining caster sugar. Now gradually add the cream and whisk until combined. You can also add the juices from the rhubarb - you should have about 2tbsp. (I had about 3tbsp and put it all in).
Arrange the rhubarb in the pastry case, place the tin on a baking sheet and put it on the oven shelf. Just before you push the shelf in, pour the custard mixture into the tart case. Doing it this way saves you spilling half of the custard all over your kitchen floor when transporting it from worktop to oven.
Bake for about 20 minutes or until it's just starting to set and there's a fine skin forming over the top. Mix together the crumble ingredients and scatter them over the top of the tart with a spoon. Bake for a further 15 minutes until golden and the custard has set with just a little wobble.
Allow to cool slightly so it's easier to cut but it's best served warm. I sent some into work with John but we still had loads left over so I rewarmed some of it in the oven for about 5 minutes and it was still good.