Rhubarb & custard pie
Remember rhubarb & custard sweets as a kid? Well this rhubarb & custard pie is a great way to combine two symbiotic ingredients into a grown up version of those great little candies. Rhubarb doesn't have a very long season so make the most of it while you can.
Allow 2 hours for making and baking this dessert as there are three distinct stages in the baking, but you'll agree when you taste it that it's worth the effort.
If you want this dessert to be gluten free then either use gluten free oats or substitute ground almonds for the oats.
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
serves 8
pastry base:
| 100 | g | brown rice flour |
| 100 | g | gluten free flour |
| 100 | g | butter or margarine |
| 1 | tsp | xanthan gum |
| 1 | large | egg yolk |
| 1 | tbsp | caster or golden granulated sugar |
| water for binding pastry |
filling
| 450 | g | rhubarb |
| 100 | g | golden granulated sugar |
| 300 | ml | single cream (substitute: whipping cream) |
| 1 | large | egg |
| 1 | large | egg yolk |
| 1 | tbsp | gluten free flour |
| 1 | tbsp | water |
| 1 | tsp | vanilla extract |
topping
| 50 | g | oats (substitute: gluten free oats or ground almonds) |
| 25 | g | golden granulated sugar |
| 35 | g | butter, melted |
| 25 | g | sliced almonds |
| 1 | tsp | ground ginger |
preheat oven: 180°C, fan 160°C, 350°F, Gas 4
| 1. | Butter then line with rice flour a 23cm (9") fluted flan dish. |
| 2. | Put the flours, xanthan gum and sugar in a large bowl, add the butter and mix until it resembles fine breadcrumbs. |
| 3. | Add the egg yolk then enough water to mix the pastry to a soft but not sticky dough. |
| 4. | Line the flan dish with the pastry and lightly prick the base. Place baking parchment or foil on top of the pastry and pour about 0.75cm (approx. ¼") deep layer of baking beans (or use uncooked rice grains) on top. Bake for 20 minutes. Remove liner and baking beans (or rice) then allow to cool. |
| . | Increase oven temperature to: 200°C, fan 180°C, 400°F, Gas 6 |
| 5. | Chop the rhubarb into pieces (not too small) and put in a pan with half the sugar (50g) and 1 tbsp water. Warm gently until the sugar melts and the rhubarb starts to soften, do not overcook the rhubarb, it must stay in whole pieces. Tip rhubarb into a sieve and drain, making sure you keep the juice. Set aside to cool. |
| 6. | In a large bowl beat together the egg, egg yolk, remaining sugar, flour and vanilla extract. Whisk in the cream and 1 tbsp of the juice from the cooked rhubarb. |
| 7. | Spoon the rhubarb into the cooked pastry case then pour the cream mixture over the top. |
| 8. | Bake the flan for 20 minutes, at this point a thin skin should have formed on the top of the custard, if not then leave for a few more minutes. |
| 9. | While the pie is still in the oven mix together the topping ingredients. |
| 10. | Remove the partially cooked pie from the oven and gently spoon the topping evenly over the custard. Return to oven for 15-20 minutes until golden brown. |
| 11. | Remove the pie from the oven, the topping should be golden brown and the custard underneath just wobbling gently. Allow to cool for 45 minutes before cutting to make sure it sets enough. |
This dessert can be served warm or cold, add a generous portion of single cream, whipped cream or vanilla ice cream for extra decadence.
To make this dessert nut free simply leave the sliced almonds out of the topping and add extra oats it will still taste great.
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