Total Time
50mins
Prep 25 mins
Cook 25 mins

A great summer pie.

Ingredients Nutrition

Directions

  1. Preheat oven 190°C / 375°F / Gas Mark 5.
  2. Mix the Bird’s Custard Powder with the granulated sugar in 200ml of the milk.
  3. Bring the rest of the milk to the boil.
  4. Stir the boiling milk into the custard mixture, mix well and return to the pan. Bring to the boil stirring all of the time and simmer for 2-3 minutes.
  5. Reserve to one side.
  6. Place the drained rhubarb in a 2 litre oven proof dish and pour over the custard.
  7. Sift the flour into a bowl, rub in the margarine until the mixture resembles fine bread crumbs, and stir in the brown sugar.
  8. Sprinkle the crumble mixture over the rhubarb and custard.
  9. Bake in the oven for 25 minutes or until golden.

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