OAT-TOPPED RHUBARB PIE RECIPE

Oat-Topped Rhubarb Pie Recipe image

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients
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
TOPPING:
1 cup old-fashioned oats
1/2 cup packed brown sugar
1/4 cup cold butter, cubed

Steps:

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. Yield: 6-8 servings.