Evie's Rhubarb Pie With Oatmeal Crumble
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
42
Sourness
40
mins
Prep time (avg)
6.8
Difficulty
Ingredients:
1 cup
White Sugar2 tbsps
Tapioca (quick-cooking)1 tbsp
Butter (melted)1 cup
Regular Rolled Oats2 tbsps
All-Purpose Flour1 pinch
Ground CinnamonDirections:
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
3
Drizzle with the melted butter and toss again to coat
4
Pour the rhubarb into the pie crust, and set aside
5
Mix together the oats, 1/4 cup sugar, flour, softened butter, and cinnamon in a small bowl until evenly blended
6
Sprinkle the oat topping over the rhubarb
7
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
8
Allow to cool to room temperature before serving