Evie's Rhubarb Pie with Oatmeal Crumble

4.6
(5)
3 Reviews
2 Photos

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!

Submitted by Lisawas
Published on June 18, 2020
Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
1 hr
Total Time:
2 hrs
Servings:
8
Yield:
1 to 9 - inch pie
Jump to Nutrition Facts

Ingredients

  • 4 cups sliced fresh rhubarb (about 1/2 inch thick)

  • 1 ½ cups white sugar

  • 2 tablespoons quick-cooking tapioca

  • 1 ½ tablespoons butter, melted

  • 1 (9 inch) refrigerated pie crust

  • ½ cup regular rolled oats

  • ¼ 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.

Nutrition Facts (per serving)

361 Calories
12g Fat
64g Carbs
3g Protein
Nutrition Facts
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.

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