Evie's Rhubarb Pie with Oatmeal Crumble

Evie's Rhubarb Pie with Oatmeal Crumble

2
Lisawas 81

"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!"

Ingredients

2 h servings 361 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 63.5g
  • 20%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

2

Never ate rhubarb ubtil I moved up north, I loved it. This a great recipe!

This was so good! I just used the crumb topping on top, without the pie crust top - perfect! It was tart and not too sweet!