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Oat-Topped Rhubarb Pie

"For many years we had a bountiful rhubarb crop, and this pie was one way I could get my three sons to eat it," recalls Marion Lipinsky of Winnipeg, Manitoba. "We look forward to this tasty springtime treat."
  • Total Time
    Prep: 15 min. + standing Bake: 55 min. + cooling
  • Makes
    6-8 servings


  • Pastry for single-crust pie (9 inches)
  • 1-1/2 cups packed brown sugar
  • 1/3 cup water
  • 4 tablespoons plus 1-1/2 teaspoons quick-cooking tapioca
  • 4-1/2 cups fresh or frozen chopped rhubarb, thawed
  • 1 cup old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/4 cup cold butter, cubed


  • Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate. Flute edges; set aside. In a bowl, toss brown sugar, water, tapioca and rhubarb; let stand for 15 minutes. Pour into crust. For topping, combine oats and brown sugar in a bowl. Cut in butter until crumbly. Sprinkle over filling.
  • Cover edges loosely with foil. Bake at 375° for 45 minutes. Remove foil. Bake 10-15 minutes longer or until browned and bubbly. Cool for 3 hours before cutting.
Nutrition Facts
1 slice: 451 calories, 14g fat (7g saturated fat), 20mg cholesterol, 182mg sodium, 82g carbohydrate (56g sugars, 2g fiber), 3g protein.

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