Cheapskate Rhubarb Crumble Pie

Cheapskate Rhubarb Crumble Pie
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 321.2
  • Total Fat: 10.3 g
  • Cholesterol: 11.4 mg
  • Sodium: 236.6 mg
  • Total Carbs: 54.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.5 g

View full nutritional breakdown of Cheapskate Rhubarb Crumble Pie calories by ingredient
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Introduction

Tastes like strawberry-rhubarb pies you've made before, but without the strawberries! Using the first (of many) rhubarb harvest of the season but lacking any other fruit to temper the sourness, I added a sweet strawberry flavour with a sweetened juice powder mix instead of sugar for the filling. A simple, buttery oatmeal crumble topping crowned the pie for a delicious finish. Tastes like strawberry-rhubarb pies you've made before, but without the strawberries! Using the first (of many) rhubarb harvest of the season but lacking any other fruit to temper the sourness, I added a sweet strawberry flavour with a sweetened juice powder mix instead of sugar for the filling. A simple, buttery oatmeal crumble topping crowned the pie for a delicious finish.
Number of Servings: 8

Ingredients

    3 cups chopped rhubarb
    1 tbsp grated ginger
    1/2 tsp allspice
    1/2 cup sweetened strawberry drink mix
    3 tbsp tapioca flour
    1/2 cup flour
    3/4 cup sugar
    1/2 tsp cinnamon
    1 cup rolled oats
    3 tbsp melted butter
    1 9" pie shell, unbaked

Directions

Preheat oven to 350F, place the pie shell on a baking sheet to catch boil-overs.
In a bowl, combine rhubarb, ginger, allspice and strawberry drink mix crystals and tapioca flour, tossing to coat.
Pour into the pie shell in an even layer.
In a small dish whisk together flour, sugar, cinnamon and oats.
Pour butter overtop of the mixture and mix together with your fingers to make a crumbly paste.
Evenly top the rhubarb mixture with the crumb topping, patting gently ontop.
Bake for 50 minutes on the bottom rack of the oven, then move to the top rack and bake 5 minutes more.

Number of Servings: 8

Recipe submitted by SparkPeople user JO_JO_BA.

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