Evie's Rhubarb Pie with Oatmeal Crumble
Ingredients2 h servings 361 cals
- 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.
Per Serving: 361 calories; 11.5 g fat; 63.5 g carbohydrates; 2.9 g protein; 10 mg cholesterol; 145 mg sodium. Full nutrition
ReviewsRead all reviews 3
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!