Evie's Rhubarb Pie with Oatmeal Crumble

Ingredients

• 1 refrigerated pie crust , 9 inch
• 4 cups sliced fresh rhubarb (about
• 1 cup white sugar , divided
• 2 tablespoons quick-cooking tapioca
• 2.5 tablespoons butter , melted, divided
• 0.5 cups regular rolled oats
• 2 tablespoons all-purpose flour
• 1 pinch ground cinnamon

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Place crust in a 9-inch pie plate; set aside.

2. 2

   Toss rhubarb, 1 ½ cups sugar, and tapioca together in a large bowl until evenly combined; drizzle with 1 ½ tablespoons melted butter and toss again to coat. Pour rhubarb mixture into pie crust; set aside.

3. 3

   Combine oats, remaining ¼ cup sugar, flour, remaining 1 tablespoon melted butter, and cinnamon in a small bowl until evenly blended; sprinkle over rhubarb mixture.

4. 4

   Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C). Continue baking until rhubarb is fork-tender, about 30 minutes more. Cool to room temperature before serving.