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!
Ingredients
- fresh rhubarb (about 1/2 inch thick): 4 cups (sliced)
- ½ cups white sugar: 1 piece
- quick-cooking tapioca: 2 Tbsp
- ½ tablespoons butter: 1 piece (melted)
- refrigerated pie crust: 1 piece (9 inch)
- regular rolled oats: 0.5 cup
- white sugar: 0.25 cup
- all-purpose flour: 2 Tbsp
- butter: 1 Tbsp (melted)
- pinch ground cinnamon: 1 piece
Metric Conversion
Stages of cooking
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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.
