Ingredients
5 cups sliced fresh or frozen rhubarb, thawed (1-inch pieces)2 cans (8 ounces each) crushed pineapple, undrained1 cup sugar1/4 teaspoon ground nutmeg1 package butter recipe golden cake mix (regular size)2 cups finely chopped pecans1/2 cup cold butter
Preparation
In a large bowl, combine the first four ingredients; mix well. Pour into a greased 13-in. x 9-in. baking dish. In another bowl, combine dry cake mix and pecans. Cut in butter until mixture resembles coarse crumbs; spread evenly over rhubarb mixture. Bake at 350° for 35-40 minutes or until lightly browned.
