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.
Nutrition Facts
Per serving
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