This week we've chosen Neven Maguire’s rhubarb and custard pie with butter crumble as rhubarb is in season.

Serves eight

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Ingredients

350g sweet shortcrust pastry for the base

Rhubarb:

350g rhubarb, trimmed

50g golden caster sugar

½ tsp finely grated root ginger

Custard:

1 large egg

2 egg yolks

50g golden caster sugar

1 tbsp plain flour

250ml cream

For the topping:

50g melted butter

50g demerara sugar

50g rolled oats

½ tsp ground ginger

Method

  • Preheat oven to 180°C / 160° Fan Oven. Lightly grease a 22cm (1 inch deep) loose based fluted flan tin.

  • Roll the sweet short crust pastry out quite thinly and about 1 inch wider than the tin. Press the pastry into the tin, trimming off any excess. Line the pastry with parchment paper. Fill with baking beans and bake blind for about 20 minutes until the pastry is beginning to turn golden.

  • Meanwhile, cut the rhubarb into bite-sized pieces. Put them in the frying pan with the sugar and ginger and warm through until the sugar dissolves. Tip everything into a bowl. Leave to cool.

  • Next make the custard filling. Beat the egg, egg yolks, sugar and flour together until smooth and then beat in the cream.

  • Once the pastry is out of the oven, reduce the temperature to 200°C /Fan 180°C / Gas Mark 6. Spoon the rhubarb into the pastry case. Pour the cream mixture over and bake for 20 minutes or until the custard is lightly set and there is a skin on top.

  • Meanwhile, mix the melted butter, Demerara sugar, oats and ground ginger together and set aside. Once the tart has had its time, scatter the oaty mixture evenly over the top. Return to the oven for 15 minutes, until the crumble is golden.

  • Carefully remove from tin and serve warm (or cold) with whipped cream.