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Evie's Rhubarb Pie with Oatmeal Crumble
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
120 minutes
Tangy rhubarb pie with crispy oat topping. A unique twist on a classic, sure to win over doubters. Pair with creamy vanilla ice cream for a perfect balance of flavors.
Ingredients:
  • 4 cups sliced fresh rhubarb (about 1/2 inch thick)
  • 1.5 cups white sugar
  • 2 tablespoons quick-cooking tapioca
  • 1.5 tablespoons butter, melted
  • 1 (9 inch) refrigerated pie crust
  • 0.5 cup regular rolled oats
  • 0.25 cup white sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter, melted
  • 1 pinch ground cinnamon
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • Combine rhubarb, 1 1/2 cups of sugar, tapioca, and melted butter in a large bowl, ensuring the rhubarb is well coated. Transfer the mixture into the pie crust and set aside.
  • Combine oats, 1/4 cup sugar, flour, softened butter, and cinnamon in a small bowl; mix until well blended. Sprinkle the oat topping over the rhubarb.
  • 1. Bake in the preheated oven at 375 degrees F for 15 minutes, then lower the temperature to 325 degrees F and bake for an additional 30 minutes until the rhubarb is fork-tender. Cool to room temperature before serving.

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