The custard topping of this pie nicely balances out the acidity of the rhubarb, and it keeps the filling wonderfully moist even if you don't serve it right away.
3 people made this
Makes: 1 pie
75g caster sugar, to taste
For the base
100g caster sugar
100g plain flour
1 teaspoon vanilla sugar
1 lemon, zested und juiced
2 egg yolks
For the custard topping
100ml double cream
2 tablespoons caster sugar
Method Prep:15min › Cook:45min › Ready in:1hr
Trim rhubarb and cut in small pieces. Add to a bowl (no metal) and mix with the sugar. Set to a side to let it draw some juice.
Add all the ingredients for the base in a bowl but do not add all the lemon juice at once. Knead swiftly until everything holds together in a ball, adding more lemon juice as needed.
Preheat the oven to 220 C / Gas 7. Grease a springform tin.
Roll out the base on a lightly floured surface and line the springform tin, letting the base come up the sides of the tin to hold the filling. Prick the base with a fork several times. Prebake for 10 minutes.
Add rhubarb to the prebaked base and distribute it evenly. In a bowl whisk cream, egg and sugar and pour over the filling.
Reduce oven temperature to 180 C / Gas 4. Bake until lightly browned on top, about 35 minutes.