Ingredients
Sweet pastry 1 sheet
Sugar 1 1/2 cup
Flour 1 cup
Sour cream 1 cup
Eggs 4
Vanilla bean paste 1 tablespoon
Apple 1 tablespoon
Cooked rhubarb 5 stalks
For the crumble top:
Butter 150g
Brown sugar 1/2 cup
Oats 1/4 cup
Flour 1/4 cup
Method
- Pre heat oven to 200 fan bake, grease pie dish & dust with flour
- Lay over your sweet pasty & prick several times with a fork, bake for 8-10 minutes until the edges are lightly golden remove from the oven, & reduce heat to 180 degrees.
- In a medium bowl whisk together the sugar, flour, sour cream, eggs & vanilla until smooth. Pour into the pie shell top with thin slices of apple & rhubarb. Mix all crumble ingredients together and sprinkle over the top. Bake for 40 - 50 minutes or until skewer comes out clean.
- Enjoy hot with a big scoop of our wildberry ice cream. The balance of sweet custard w/ the zesty rhubarb & creamy berry ice cream is a tasty winter combo also delicious cold the next day.