If you're lucky enough to get your hands on some fresh rhubarb (or scoop up a package of the frozen stuff), then take advantage and make this pie. Whip up a simple custard with eggs, sugar, butter, ...

Spoon the rhubarb into 4 x 1 1/4-cup-capacity ovenproof dishes, top with the custard and place on a baking tray. Place the flour, extra sugar, butter, egg and milk in a bowl and mix well to combine.

Scoop into pie shell, with most or all of the liquid - do not make the pie too watery, but the rhubarb should be just covered in the liquid. Arrange lattice on top, crimp edges in. Brush the top of ...

Make a hole in the centre of the pie and pour in the custard, put back into the oven for a further 20-30 minutes or until the custard sets and the apple is fully cooked. For shortcrust pastry ...

Beat until smooth and thick. Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar. Bake for 1 hour 15 ...

This unusual custard pie blends Mexican sensibilities with Northern California flair for a sophisticated, surprising and delightful result, says cookbook author Rogelio Garcia in his new cookbook ...

Forced rhubarb is sold from January until March, when outdoor-grown rhubarb takes over. The latter can become coarse in late summer. Choose pert looking stems and avoid any limp or slimy-looking ...

I have used rhubarb and apple, plus you can add a few frozen raspberries or some of those home preserves you made at the end of summer. I often throw in feijoas with the apples for a taste sensation.

This baked rhubarb and custard croissant pud is truly delicious. According to the Jade's site, it reads: "A true classic - rhubarb and custard. Another nostalgic flavour combo, which makes me smile.