evie's rhubarb pie with oatmeal crumble

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs


• preheat oven to 400 degrees f (200 degrees c).
• 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.
• 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.
• 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.