Evie's Rhubarb Pie with Oatmeal Crumble Recipe
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Evie's Rhubarb Pie with Oatmeal Crumble

By: Lisawas  Supporting Member (Click to learn more about Supporting Membership)
"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!"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 158 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
2 Hrs

Servings  (Help)

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Original Recipe Yield 1 - 9 inch pie
 

Ingredients

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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 361 | Total Fat: 11.5g | Cholesterol: 10mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2008 by Phyllis 
Never ate rhubarb ubtil I moved up north, I loved it. This a great recipe! MORE

 
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