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Ingredients
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4 cups sliced fresh rhubarb (about 1/2 inch thick)
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1 ½ cups white sugar
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2 tablespoons quick-cooking tapioca
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1 ½ tablespoons butter, melted
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1 (9 inch) refrigerated pie crust
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½ cup regular rolled oats
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¼ cup white sugar
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2 tablespoons all-purpose flour
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1 tablespoon butter, melted
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1 pinch ground cinnamon
Directions
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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.
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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.
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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 |
12g | Fat |
64g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 361 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 4g | 21% |
Cholesterol 10mg | 3% |
Sodium 145mg | 6% |
Total Carbohydrate 64g | 23% |
Dietary Fiber 3g | 9% |
Total Sugars 45g | |
Protein 3g | 6% |
Vitamin C 5mg | 5% |
Calcium 61mg | 5% |
Iron 1mg | 6% |
Potassium 213mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.