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Rhubarb & custard streusel pie
Rhubarb & custard streusel pie
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Memorable dessert with layers of rhubarb, custard, and crunchy streusel on filo pastry.
Ingredients:
  • Melted butter, to grease
  • 1 bunch rhubarb, ends trimmed, cut into 6cm pieces
  • 70g (1/3 cup) caster sugar
  • 20.00 gm custard powder
  • 375ml (1 1/2 cups) milk
  • 8 sheets filo pastry, halved crossways
  • 25g butter, melted
  • 55g (1/4 cup, firmly packed) brown sugar
  • 50g flaked almonds
  • Ice-cream, to serve
Instructions:
  • Preheat the oven to 200C. Grease a 23cm round pie dish with melted butter. In a roasting pan, combine rhubarb with 55g (1/4 cup) of caster sugar. Bake covered for 20 minutes until tender.
  • In a saucepan, combine custard powder with a splash of milk, stirring until a smooth paste forms. Pour in the rest of the milk and mix well. Add vanilla and remaining caster sugar. Cook over medium heat for 5 minutes, stirring constantly until the custard reaches a boil and thickens. Remove from heat and cover the surface with plastic wrap to prevent a skin from forming. Allow it to cool slightly.
  • Lay the filo sheets on a clean work surface and cover them with a clean tea towel followed by a damp tea towel to prevent drying out. Brush 1 sheet of filo with melted butter, place another sheet on top slightly turned, and brush with more butter. Repeat layering filo and butter. Line the pan with the filo stack, letting the edges overhang.
  • Spread the velvety custard over the flaky pastry base, then crown it with vibrant rhubarb. Enclose the delicious filling by gently gathering the edges of the filo towards the center of the dish. Combine the luscious brown sugar with crunchy almonds in a bowl. Sprinkle the irresistible almond mixture over the pie. Bake until perfectly golden and crisp for about 20 minutes. Enjoy with a scoop of ice cream, if desired.

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