Evie's Rhubarb Pie with Oatmeal Crumble So Tasty
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Evie's Rhubarb Pie with Oatmeal Crumble |
"Rhubarb is sweetened and topped with a crunchy oat topping in this delicious and clean to make pie. A expensive family pal continually grew rhubarb and made this pie along with her bounty each yr. People are skeptical after they hear it's far a rhubarb pie without strawberries however after only one taste, they recognize the magic of this pie. Serve with vanilla ice cream for brought sweetness!"
Ingredients :
- 4 cups sliced sparkling rhubarb (about 1/2 inch thick)
- 1 half of cups white sugar
- 2 tablespoons brief-cooking tapioca
- 1 half of tablespoons butter, melted
- 1 (9 inch) refrigerated pie crust
- half cup ordinary rolled oats
- 1/4 cup white sugar
- 2 tablespoons all-reason flour
- 1 tablespoon butter, melted
- 1 pinch ground cinnamon
Instructions :
Prep : 15M | Cook : 8M | Ready in : 2H |
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- Preheat oven to four hundred tiers F (200 levels C).
- Toss the rhubarb with 1 1/2 cups of sugar and the tapioca in a big bowl. Drizzle with the melted butter and toss once more to coat. Pour the rhubarb into the pie crust, and set apart.
- Mix together the oats, 1/four cup sugar, flour, softened butter, and cinnamon in a small bowl until frivolously 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 ranges C), and hold baking until rhubarb is gentle sufficient to pierce with a fork, about half-hour greater. Allow to chill to room temperature before serving.
Notes :
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