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Evie's Rhubarb Pie with Oatmeal Crumble Recipe

Recipe by: Lisawas

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook45 m
  • Ready In2 h
  • 1Preheat oven to 400 degrees F (200 degrees C).
  • 2Toss 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.
  • 3Mix 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.
  • 4Bake 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.
Ingredients
  • 8 servings
  • 361 cals
  • 4 cups sliced fresh rhubarb (about 1/2 inch thick)
  • 1 1/2 cups white sugar
  • 2 tablespoons quick-cooking tapioca
  • 1 1/2 tablespoons butter, melted
  • 1 (9 inch) refrigerated pie crust
  • 1/2 cup regular rolled oats
  • 1/4 cup white sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter, melted
  • 1 pinch ground cinnamon
Nutrition

Amount per serving ( 5 total)

  • Calories:
    361
    18%
  • Fat:
    11.5
    18%
  • Carbs:
    63.5
    20%
  • Protein:
    2.9
    6%
  • Cholesterol:
    10
    3%

Based on a 2,000 calorie diet

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