Evie's Rhubarb Pie with Oatmeal Crumble

Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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!

By Lisawas

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Recipe Summary test

prep:
15 mins
cook:
45 mins
additional:
1 hr
total:
1 hr 60 mins
Servings:
8
Yield:
1 - 9 inch pie
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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

Per Serving:
361 calories; protein 2.9g; carbohydrates 63.5g; fat 11.5g; cholesterol 9.5mg; sodium 145.3mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Peachcake
Rating: 5 stars
07/13/2008
Never ate rhubarb ubtil I moved up north, I loved it. This a great recipe! Read More
Helpful
(17)

Most helpful critical review

Danette Fitch
Rating: 1 stars
08/26/2019
Thankbu Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Peachcake
Rating: 5 stars
07/13/2008
Never ate rhubarb ubtil I moved up north, I loved it. This a great recipe! Read More
Helpful
(17)
Tara Toddy-Cobine
Rating: 5 stars
06/01/2010
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! Read More
Helpful
(7)
Rosanne Betleski Berton
Rating: 5 stars
09/19/2017
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 next! Read More
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Danette Fitch
Rating: 1 stars
08/26/2019
Thankbu Read More
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