Hard Breakfast Dessert

Evie's Rhubarb Pie with Oatmeal Crumble

Name: Evie's Rhubarb Pie with Oatmeal Crumble
Prep time: 16 min
Cook time: 41 min
Total time: 57 min
Yield: 4 servings
Cuisine: Unknown
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

Total Time

57 min

16m prep · 41m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Rhubarb is sweetened and topped with a crunchy oatmeal crumble topping in this delicious and easy-to-make pie recipe. A dear family friend, Evie, 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 bite, they understand the magic of this pie. Serve it with vanilla ice cream for added sweetness.

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

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

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

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.