Evie's Rhubarb Pie with Oatmeal Crumble

This easy pie features fresh rhubarb mixed with sugar, tapioca, and butter, all topped with a cinnamon oat crumble for a fantastic summer dessert.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 361 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.