Oat-Topped Rhubarb Pie Recipe

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Oat-Topped Rhubarb Pie
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Ingredients:

Directions:

  1. 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.
  2. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 481.27 Kcal (2015 kJ)
Calories from fat 180.46 Kcal
% Daily Value*
Total Fat 20.05g 31%
Cholesterol 20.34mg 7%
Sodium 169.53mg 7%
Potassium 157.4mg 3%
Total Carbs 69.14g 23%
Sugars 20.18g 81%
Dietary Fiber 7.03g 28%
Protein 8.19g 16%
Vitamin C 5.1mg 9%
Vitamin A 0.1mg 3%
Iron 2.9mg 16%
Calcium 242mg 24%
Amount Per 100 g
Calories 217.1 Kcal (909 kJ)
Calories from fat 81.4 Kcal
% Daily Value*
Total Fat 9.04g 31%
Cholesterol 9.17mg 7%
Sodium 76.47mg 7%
Potassium 71mg 3%
Total Carbs 31.19g 23%
Sugars 9.1g 81%
Dietary Fiber 3.17g 28%
Protein 3.69g 16%
Vitamin C 2.3mg 9%
Iron 1.3mg 16%
Calcium 109.2mg 24%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.5
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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