Evie'S Rhubarb Pie With Oatmeal Crumble

• 4 cups sliced fresh rhubarb (about 1/2 inch thick)
• 1 1/2 cups white sugar
• 2 tablespoons quick-cooking tapioca
• 1 1/2 tablespoons butter, melted
• 1 (9 inch) refrigerated pie crust
• 1/2 cup regular rolled oats
• 1/4 cup white sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon butter, melted
• 1 pinch ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C).
2. 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.
3. 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.
4. 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.

fresh rhubarb, white sugar, tapioca, butter, crust, regular rolled oats, white sugar, flour, butter, ground cinnamon

Taken from www.allrecipes.com/recipe/171415/evies-rhubarb-pie-with-oatmeal-crumble/ (may not work)