Evie's Rhubarb Pie with Oatmeal Crumble
Ingredients
- 1 (9 inch) refrigerated pie crust
- 4 cups sliced fresh rhubarb (about inch thick)
- 1 cups white sugar, divided
- 2 tablespoons quick-cooking tapioca
- 2 ½ tablespoons butter, melted, divided
- ½ cup regular rolled oats
- 2 tablespoons all-purpose flour
- 1 pinch ground cinnamon
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Place crust in a 9-inch pie plate; set aside.
- Toss rhubarb, 1 ½ cups sugar, and tapioca together in a large bowl until evenly combined; drizzle with 1 ½ tablespoons melted butter and toss again to coat. Pour rhubarb mixture into pie crust; set aside.
- Combine oats, remaining ¼ cup sugar, flour, remaining 1 tablespoon melted butter, and cinnamon in a small bowl until evenly blended; sprinkle over rhubarb mixture.
- Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C). Continue baking until rhubarb is fork-tender, about 30 minutes more. Cool to room temperature before serving.
Source
Original recipe: View Original