Rhubarb & custard streusel pie

Preheat oven to 200°C. Brush a round 23cm (top measurement) pie dish with melted butter to lightly grease. Place the rhubarb in a roasting pan and sprinkle with 55g (1/4 cup) of the caster sugar. Bake, covered, for 20 minutes or until tender.

Meanwhile, place the custard powder in a saucepan. Add a little of the milk and stir until a smooth paste forms. Add the remaining milk and stir to combine. Stir in the vanilla and remaining caster sugar. Place over medium heat and cook, stirring, for 5 minutes or until the custard boils and thickens. Remove from heat. Place plastic wrap directly on the surface of custard (this will prevent a skin forming). Set aside to cool slightly.

Place the filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out.) Brush 1 sheet of filo with a little of the melted butter. Top with another filo sheet, turning slightly, and brush with a little more butter. Repeat with the remaining filo and butter. Line the prepared pan with the filo stack, allowing edges to overhang.

Spread the custard over the base of the pastry case and top with rhubarb. Bring the filo edges towards the centre of the dish to almost enclose the filling. Combine the brown sugar and almonds in a bowl. Sprinkle almond mixture over the pie. Bake in oven for 20 minutes or until golden and crisp. Serve with ice-cream, if desired.