Rhubarb and Custard Crumble Pizza

Who said pizzas have to be savoury. I shared my recipe for fruit crumble pizzas a while ago but thought it was time to share again now that I have a tonne of rhubarb to use up. What goes better with rhubarb than custard so I've incorporated some custard in there too, the ready made tinned stuff is fine, and what better way to serve it than with some rhubarb ripple ice cream.

It's a very simple, no yeast, pizza base which, if you have a very sweet tooth, you might want to add a little sugar to.

Rhubarb and Custard Crumble Pizza

250g rhubarb
1 tbsp sugar
1/2 can of ready made custard
25g butter
100g plain flour
50g Demerara sugar
1/2 tsp mixed spice
zest of 1 lemon

• wash & trim the rhubarb & cut into 1cm pieces
• Place in a microwaveable bowl, cover & microwave for 5 minutes, until soft
• Drain any excess juice and stir in the tbsp of sugar & set aside
• Make the pizza base by mixing the flour, oil and milk together until it forms a dough
• Knead for 1 minute & roll out to approx 30cm in diameter
• Make the crumble by rubbing the butter into the flour until it resembles breadcrumbs
• Stir in the demerara sugar, mixed spice & lemon zest
• Spread the rhubarb over the pizza base, cover with the custard & sprinkle over the crumble
• Bake in a preheated 180 C oven for approx 20 minutes
• Serve hot or cold

I have entered this recipe into the Swallows Charity Recipe for Life challenge on Bangers & Mash, which you can read more about here.