Pineapple Rhubarb Crumble Pie

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 unbaked pie shell
• 4 cups rhubarb, chopped
• 2 tablespoons cornstarch
• 1/2 cup sugar
• 1/2 cup splenda granular
• 2 (8 ounce) cans crushed pineapple, drained
• 1/2 cup brown sugar
• 1/4 cup splenda granular
• 1/2 cup flour
• 1/4 cup old fashioned oats
• 3 tablespoons butter, cold

Recipe

• 1 preheat oven to 350.
• 2 combine rhubarb and cornstarch, set aside.
• 3 roll out pie crust into 8 inch pie plate.
• 4 pour rhubarb and cornstarch mixture into prepared crust.
• 5 combine sugar and splenda; sprinkle over rhubarb mixture.
• 6 top evenly with drained pineapple.
• 7 prepare topping: combine sugars, flour and oats, then cut in butter using a pastry cutter until mixture resembles coarse crumbs.
• 8 sprinkle topping over pineapple.
• 9 cover edges of pie with foil and bake at 350 for 25 minutes.
• 10 remove foil and continue baking for an additional 25-30 minutes until topping is golden.
• 11 cool completely on wire rack. store leftovers in fridge.