Evies Rhubarb Pie With Oatmeal Crumble Recipes

EVIE'S RHUBARB PIE WITH OATMEAL CRUMBLE

Evie's Rhubarb Pie with Oatmeal Crumble image

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!

Provided by Lisawas

Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 10

Ingredients

4 cups sliced fresh rhubarb (about 1/2 inch thick)
1 ½ cups white sugar
2 tablespoons quick-cooking tapioca
1 ½ tablespoons butter, melted
1 (9 inch) refrigerated pie crust
½ cup regular rolled oats
¼ cup white sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 pinch ground cinnamon

Steps:

Preheat oven to 400 degrees F (200 degrees C).
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.
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.
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.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 63.5 g, Cholesterol 9.5 mg, Fat 11.5 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 145.3 mg, Sugar 44.5 g

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