Cut the rhubarb into bite-size
pieces, then put them in a frying
pan with half the sugar and warm
through just until the sugar
dissolves. Immediately tip the
rhubarb into a bowl with the juices
and leave to cool. Preheat the oven
to 180C/gas 4/fan 160C.
Roll out the pastry quite thinly and
use to line a deep, loose-based
24cm fluted flan tin. Line with
greaseproof paper and baking
beans and bake for about 20
minutes until the pastry is pale
golden and no longer raw.
Beat together the egg and egg
yolk, vanilla extract, remaining
caster sugar and the flour.
Gradually whisk in the cream with
any juice from the rhubarb (you
should have a tablespoonful or
two). Now spoon the rhubarb into
the prepared pastry case and pour
the cream mixture over.
Turn the oven temperature up to
200C/gas 6/ fan 180C and bake for
about 20 minutes, or until the
custard is very lightly set and there
is a thin skin on the top.
Mix together all the topping
ingredients and spoon evenly over
the pie. Return it to the oven for a
further 15 minutes or until the
crumble is golden and the custard
set with just a little wobble. The top
of the pie may have risen and
cracked when you take it from
the oven but don’t worry as it will
settle back again on cooling.