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Evie's Rhubarb Pie with Oatmeal Crumble

Evie's Rhubarb Pie with Oatmeal Crumble

Cost $10, save $15

Source: Recommended by CookPal

  • 45 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Pie Filling

    • 4 cups sliced fresh rhubarb (about 1/2 inch thick)
    • 🍬 1 3/4 cups white sugar, divided
    • 2 tablespoons quick-cooking tapioca
    • 🧈 2 ½ tablespoons butter, melted, divided

  • Pie Crust

    • 1 (9 inch) refrigerated pie crust

  • Crumble Topping

    • ½ cup regular rolled oats
    • 2 tablespoons all-purpose flour
    • 🧂 1 pinch ground cinnamon

STEPS

1

Preheat the oven to 400 degrees F (200 degrees C).

2

Toss together rhubarb, 1 1/2 cups sugar, and tapioca in a large bowl until evenly mixed. Drizzle with 1 1/2 tablespoons melted butter and toss again to coat. Pour rhubarb mixture into pie crust and set aside.

3

Mix together oats, remaining 1/4 cup sugar, flour, remaining 1 tablespoon melted butter, and cinnamon in a small bowl until evenly blended. Sprinkle over rhubarb mixture.

4

Bake in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until rhubarb is fork tender, about 30 minutes more. Allow to cool to room temperature before serving.

NUTRIENTS

Per 1 serving

🔥

361

Calories

  • 3
    Protein
  • 64
    Carbs
  • 12
    Fats

💡 Rhubarb pie pairs perfectly with a scoop of vanilla ice cream for added sweetness.Allow the pie to cool completely before slicing for cleaner cuts.Quick-cooking tapioca ensures the filling thickens properly without becoming watery.