Evie's Rhubarb Pie with Oatmeal Crumble

Name: Evie's Rhubarb Pie with Oatmeal Crumble
Total time: 45 min
Yield: 8 인분
Ingredients: 4 cups sliced fresh rhubarb (about 1/2 inch thick); 🍬 1 3/4 cups white sugar, divided; 2 tablespoons quick-cooking tapioca; 🧈 2 ½ tablespoons butter, melted, divided; 1 (9 inch) refrigerated pie crust; ½ cup regular rolled oats; 2 tablespoons all-purpose flour; 🧂 1 pinch ground cinnamon

비용 $10, 절약하다 $15

출처: Recommended by CookPal

45 분
8 인분
$10

Evie's Rhubarb Pie with Oatmeal Crumble

비용 $10, 절약하다 $15

출처: Recommended by CookPal

45 분
8 인분
$10

재료

Pie Filling
- 4 cups sliced fresh rhubarb (about 1/2 inch thick)
- 🍬 1 3/4 cups white sugar, divided
- 2 tablespoons quick-cooking tapioca
- 🧈 2 ½ tablespoons butter, melted, divided
Pie Crust
- 1 (9 inch) refrigerated pie crust
Crumble Topping
- ½ cup regular rolled oats
- 2 tablespoons all-purpose flour
- 🧂 1 pinch ground cinnamon

단계

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

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.

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.

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.

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지방

💡 Rhubarb pie pairs perfectly with a scoop of vanilla ice cream for added sweetness.Allow the pie to cool completely before slicing for cleaner cuts.Quick-cooking tapioca ensures the filling thickens properly without becoming watery.