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Evie's Rhubarb Pie with Oatmeal Crumble

4

120 min

Evie's Rhubarb Pie with Oatmeal Crumble

Evie's Rhubarb Pie with Oatmeal Crumble Photo 1

Category

Pie Recipes

Time

120 min

Serving

8 persons

Calories

361

Rating

4.00★ (5)

Cuisine

Author: Victoria Buriak
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!

Ingredients

  • fresh rhubarb (about 1/2 inch thick): 4 cups (sliced)
  • ½ cups white sugar: 1 piece
  • quick-cooking tapioca: 2 Tbsp
  • ½ tablespoons butter: 1 piece (melted)
  • refrigerated pie crust: 1 piece (9 inch)
  • regular rolled oats: 0.5 cup
  • white sugar: 0.25 cup
  • all-purpose flour: 2 Tbsp
  • butter: 1 Tbsp (melted)
  • pinch ground cinnamon: 1 piece

Metric Conversion

Stages of cooking

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  1. Preheat oven to 400 degrees F (200 degrees C).
    Evie's Rhubarb Pie with Oatmeal Crumble Photo 2
  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.
    Evie's Rhubarb Pie with Oatmeal Crumble Photo 3
  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.
    Evie's Rhubarb Pie with Oatmeal Crumble Photo 4
  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.
    Evie's Rhubarb Pie with Oatmeal Crumble Photo 5

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