Evie's Rhubarb Pie with Oatmeal Crumble recipe

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Ingredients

4 cups sliced fresh rhubarb (about 1/2 inch thick)
1 ½ cups white sugar
2 tablespoons quick-cooking tapioca
1 ½ tablespoons butter, melted
1 (9 inch) refrigerated pie crust
½ cup regular rolled oats
¼ cup white sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 pinch ground cinnamon

Nutrition Info

361.1 calories
carbohydrate: 63.5 g
cholesterol: 9.5 mg
fat: 11.5 g
fiber: 2.6 g
protein: 2.9 g
saturatedFat: 4.2 g
servingSize: -
sodium: 145.3 mg
sugar: 44.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Toss the rhubarb with 1 1/2 cups of sugar and the tapioca in a large bowl. Drizzle with the melted butter and toss again to coat. Pour the rhubarb into the pie crust, and set aside.

  3. Mix together the oats, 1/4 cup sugar, flour, softened butter, and cinnamon in a small bowl until evenly blended. Sprinkle the oat topping over the rhubarb.

  4. Bake in the preheated oven for 15 minutes, then reduce the heat to 325 degrees F (165 degrees C), and continue baking until rhubarb is tender enough to pierce with a fork, about 30 minutes more. Allow to cool to room temperature before serving.

Recipe Yield

1 - 9 inch pie

Recipe Note

Rhubarb is sweetened and topped with a crunchy oat topping in this delicious and easy to make pie. A dear family friend always grew rhubarb and made this pie with her bounty each year. People are skeptical when they hear it is a rhubarb pie without strawberries but after only one taste, they understand the magic of this pie. Serve with vanilla ice cream for added sweetness!

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