Crunchy Rhubarb Pie

[Mike Muth]

Crunchy Rhubarb Pie - an Amish recipe

The actual nutritional information will depend on how you make your whipped cream, I make mine without any sugar, so I add no carbs. The values will also vary as the amount of whipped cream used varies.

Serves 8.

245 Calories, 18 grams net carbs, 12 grams fat - without the whipped cream.

1 cup flour

1 cup uncooked oatmeal

1 stick butter

1 cup sugar

1 Tbsp cornstarch

1 cup water

3 cups chopped rhubarb

whipped cream

Combine the flour, butter, and oatmeal in a bowl.

Mix until the ingredients form crumbs.

Combine the sugar, water and cornstarch in a saucepan.

Cook until the solution is clear.

Put half of the crumbs in a pie pan.

Add the rhubarb.

Pour the liquid over the rhubarb and crumbs.

Add the rest of the crumbs.

Bake for 30 minutes at 350° F.

When the pie has cooled, top with whipped cream.