Rhubarb and Custard Pie

The ginger in the jam gives a little tickle to the taste buds.


Rhubarb and Custard Pie
  • Serves 6
  • Oven temp 190C, 170C Fan, Gas Mark 5
  • For the pastry
  • 150g plain flour plus extra for rolling out
  • 100g unsalted butter
  • 1 tablespoon caster sugar
  • Pinch of salt
  • 1 egg separated
  • 2 tablespoons cold water
  • For the filling
  • Half a jar Black Mountains Preserves Rhubarb and Ginger Jam
  • 500g fresh rhubarb
  • 3 tablespoons caster sugar
  • 250 ml creme fraiche
  • 2 large egg yolks
  • 1 teaspoon vanilla extract

  • Make pastry by putting the flour, diced butter, sugar and a pinch of salt into a food processor and blend until the mixture resembles breadcrumbs.
  • Add the egg yolk and cold water and process again until the dough start to come together.
  • Turn out onto a board and gently bring the dough together by hand. Put it in the fridge for an hour.
  • While the pastry chills, chop the rhubarb into chunks 1.50cm in length and mix with 2 tablespoons of sugar.
  • Tip into a shallow roasting tin and bake for 15 minutes until it softens. Take it out of the oven and cool it.
  • Roll out the pastry and line a lightly greased 23cm flan dish. Cover with a sheet of baking paper held down with baking beans and bake the pastry case "blind" for 15 minutes.
  • Remove the baking paper and baking beans and return the flan case to the oven for a further 3 or 4 minutes to dry it out.
  • Take it out of the oven and let it cool down completely.
  • Beat the remaining 1 tablespoon of sugar into the creme fraiche with the 2 egg yolks and the vanilla extract.
  • When the flan case is completely cold spread the rhubarb and ginger jam over the base and arrange the rhubarb pieces over the top.
  • Pour over the creme fraiche custard mixture.
  • Bake for another 20 minutes or until the custard has set.
  • Remove from the oven.
  • Best served luke warm not hot.