Evie's Rhubarb Pie with Oatmeal Crumble

Rhubarb is sweetened and topped with a crunchy oat topping in this delicious and easy to make pie. A dear family friend always grew rhubarb and made this pie with her bounty each year. People are skeptical when they hear it is a rhubarb pie without strawberries but after only one taste, they understand the magic of this pie. Serve with vanilla ice cream for added sweetness!

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...


  • 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

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