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Evie's Rhubarb Pie with Oatmeal Crumble

Lisawas

"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!"
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Ingredients

2 h servings 361 cals
Original recipe yields 8 servings (1 - 9 inch pie)

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Directions

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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


Per Serving: 361 calories; 11.5 g fat; 63.5 g carbohydrates; 2.9 g protein; 10 mg cholesterol; 145 mg sodium. Full nutrition

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Reviews

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Never ate rhubarb ubtil I moved up north, I loved it. This a great recipe!

This was so good! I just used the crumb topping on top, without the pie crust top - perfect! It was tart and not too sweet!

I haven't made the full pie, just used the crumb topping recipe and it worked beautifully. I wanted something crunchy for fresh blackberry concoction that I was making up. I'll try the pie nex...