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Old Fashioned Rhubarb Pie With Vanilla Custard

A community recipe by

Not tested or verified by Nigella.com

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Introduction

The best rhubarb pie and vanilla custard I've ever made or had. Both are very easy to make! You can use the pie batter for berry pies too.

The best rhubarb pie and vanilla custard I've ever made or had. Both are very easy to make! You can use the pie batter for berry pies too.

Ingredients

Serves: 6

Metric Cups

For the Pie

  • 2 eggs
  • 200 millilitres caster sugar
  • 100 millilitres vegetable oil
  • 200 millilitres plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla sugar
  • 125 millilitres milk
  • 250 grams rhubarb (thinly sliced)

For the Custard

  • 200 millilitres whipping cream
  • 400 millilitres milk
  • 3 eggs
  • 1 tablespoon cornflour (Maizena)
  • 75 millilitres sugar
  • 1 vanilla pod (or 1 generous tbsp vanilla sugar)

For the Pie

  • 2 eggs
  • 7 fluid ounce superfine sugar
  • 3½ fluid ounce vegetable oil
  • 7 fluid ounce all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla sugar
  • 4⅖ fluid ounce milk
  • 9 ounces rhubarb (thinly sliced)

For the Custard

  • 7 fluid ounce heavy cream
  • 14 fluid ounce milk
  • 3 eggs
  • 1 tablespoon cornstarch (Maizena)
  • 2⅝ fluid ounce sugar
  • 1 vanilla bean (or 1 generous tbsp vanilla sugar)

Method

Old Fashioned Rhubarb Pie With Vanilla Custard is a community recipe submitted by Kukka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Beat the eggs and sugar. Add oil and vanilla sugar.
  • Mix flour and baking powder.
  • Add flour and milk in turns to the batter.
  • Pour into a greased pie dish and spread the rhubarb slices on.
  • Bake at 175 C for about 30 - 40 mins until a tester comes out clean. Serve with vanilla custard.
  • Measure all the ingredients for the custard into a non-stick kettle. Heat, mixing all the time, until the sauce thickens but don't let it boil.
  • Move from heat and put the kettle into cold water and let the custard cool down, mixing it every now and then. If you used vanilla pod, remove it before serving the custard.
  • You can also put the custard into a plastic container when it is cool and store it in the fridge until you are ready to eat (it thickens in the fridge which is good, too).
  • Beat the eggs and sugar. Add oil and vanilla sugar.
  • Mix flour and baking powder.
  • Add flour and milk in turns to the batter.
  • Pour into a greased pie dish and spread the rhubarb slices on.
  • Bake at 175 C for about 30 - 40 mins until a tester comes out clean. Serve with vanilla custard.
  • Measure all the ingredients for the custard into a non-stick kettle. Heat, mixing all the time, until the sauce thickens but don't let it boil.
  • Move from heat and put the kettle into cold water and let the custard cool down, mixing it every now and then. If you used vanilla bean, remove it before serving the custard.
  • You can also put the custard into a plastic container when it is cool and store it in the fridge until you are ready to eat (it thickens in the fridge which is good, too).
  • Tell us what you think