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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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. 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 |
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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