OAT-TOPPED RHUBARB PIE

Oat-Topped Rhubarb Pie image

"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."

Provided by Taste of Home

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 9

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.

Nutrition Facts : Calories 451 calories, Fat 14g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 182mg sodium, Carbohydrate 82g carbohydrate (56g sugars, Fiber 2g fiber), Protein 3g protein.