• 2 C. raw rhubarb
• 1 C. crushed pineapple, drained
• 1 egg, beaten
• 1 C. granulated sugar
• 2 Tbs. flour
• 2 Tbs. lemon juice
• 1/4 tsp. lemon rind
• Topping:
• 1 C. all purpose flour
• 1/2 C. granulated sugar
• 1/2 C. butter

Slice rhubarb into small pieces and line bottom of a 9 inch pie pan. Spread pineapple over rhubarb. Mix remaining ingredients and spread over rhubarb/pineapple mixture.

To make topping, mix ingredients together and crumble over top of filling. Bake at 350 degrees for 30 minutes or until rhubarb is done. Serve plain or with whipped cream.

Yield: 6-8 servings