🥧 Rhubarb & Custard Crumble Tart

Serves: 8 | Prep Time: 30 mins (plus chilling) | Cook Time: 45–50 mins
A golden sweet pastry base, silky custard filling, tart roasted rhubarb, and a buttery crumble topping—this is British baking at its best.

🍓 Ingredients

For the pastry:

• 200g plain flour

• 100g cold unsalted butter, cubed

• 2 tbsp icing sugar

• 1 egg yolk

• 1–2 tbsp cold water

For the rhubarb:

• 300g rhubarb, cut into 3–4cm pieces

• 50g caster sugar

• 1 tsp orange zest (optional)

For the custard:

• 300ml whole milk

• 100ml double cream

• 3 egg yolks

• 1 tbsp cornflour

• 50g caster sugar

• 1 tsp vanilla bean paste (or extract)

For the crumble topping:

• 75g plain flour

• 50g unsalted butter, cold and diced

• 40g demerara or light brown sugar

• Pinch of cinnamon (optional)

🔪 Method

1. Make the pastry base

In a bowl or food processor, rub the flour and butter together until it resembles breadcrumbs. Stir in the icing sugar. Add the egg yolk and cold water and mix until a soft dough forms. Wrap in cling film and chill for 30 minutes.

Roll out and press into a 23cm tart tin. Prick the base with a fork and chill again for 15 minutes.
Preheat the oven to 180°C (fan 160°C / gas mark 4).

Line the pastry with baking paper and baking beans, then blind bake for 15 minutes. Remove the beans and bake for another 5 minutes until golden. Set aside to cool.

2. Prepare the rhubarb

Toss rhubarb pieces with sugar and zest. Roast in a baking dish for 10–15 minutes until just soft but holding their shape. Drain off excess juice and cool.

3. Make the custard

In a pan, gently heat the milk and cream until just below boiling. In a separate bowl, whisk the egg yolks, sugar, cornflour, and vanilla.

Slowly pour the hot milk over the yolk mixture, whisking constantly. Return the mixture to the pan and cook gently over low heat, stirring until thickened. Do not boil. Once thick, pour into a bowl, cover the surface with cling film, and cool.

4. Make the crumble

Rub the flour and butter together until it resembles rough crumbs. Stir in sugar (and cinnamon if using). Chill until needed.

5. Assemble the tart

Spread the cooled custard evenly into the tart case. Top with roasted rhubarb pieces, then sprinkle over the crumble.

Bake the tart at 180°C for 20–25 minutes, until the crumble is golden and the custard just set. Cool slightly before slicing.

🍦 To serve

Delicious warm or at room temperature with:

• A scoop of vanilla ice cream

• Pouring cream

• Or a dollop of clotted cream for peak indulgence