Oat-Topped Rhubarb Pie Recipe

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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."
TOTAL TIME: Prep: 15 min. + standing Bake: 55 min. + cooling
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + standing Bake: 55 min. + cooling
MAKES: 6-8 servings


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

Nutritional Facts

1 serving (1 slice) equals 451 calories, 14 g fat (7 g saturated fat), 20 mg cholesterol, 182 mg sodium, 82 g carbohydrate, 2 g fiber, 3 g protein.


  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.
Originally published as Oat-Topped Rhubarb Pie in Taste of Home April/May 2002, p65

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