Print: Evie's Rhubarb Pie with Oatmeal Crumble

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.

Prep

16 min

Cook

41 min

Servings

Difficulty

Hard

Ingredients

1 , 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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/evies-rhubarb-pie-with-oatmeal-crumble