Directions:
- 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 into the pie crust, and set aside.
- Mix together the oats, 1/4 cup sugar, flour, softened butter, and cinnamon in a small bowl until evenly blended. Sprinkle the oat topping over the rhubarb.
- Bake in the preheated oven for 15 minutes, then reduce the heat to 325 degrees F (165 degrees C), and continue baking until rhubarb is tender enough to pierce with a fork, about 30 minutes more. Allow to cool to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2428.3 Kcal (10167 kJ) | ||
| Calories from fat | 801.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 89.02g | 137% | |
|---|---|---|---|
| Cholesterol | 76.33mg | 25% | |
| Sodium | 1037.3mg | 43% | |
| Potassium | 1682.71mg | 36% | |
| Total Carbs | 400.22g | 133% | |
| Sugars | 217.76g | 871% | |
| Dietary Fiber | 16.69g | 67% | |
| Protein | 15.76g | 32% | |
| Vitamin C | 39.1mg | 65% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 3.6mg | 20% | |
| Calcium | 473.6mg | 47% | |
| Amount Per 100 g | |||
| Calories | 237.28 Kcal (993 kJ) | ||
| Calories from fat | 78.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.7g | 137% | |
|---|---|---|---|
| Cholesterol | 7.46mg | 25% | |
| Sodium | 101.36mg | 43% | |
| Potassium | 164.42mg | 36% | |
| Total Carbs | 39.11g | 133% | |
| Sugars | 21.28g | 871% | |
| Dietary Fiber | 1.63g | 67% | |
| Protein | 1.54g | 32% | |
| Vitamin C | 3.8mg | 65% | |
| Iron | 0.4mg | 20% | |
| Calcium | 46.3mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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