Ingredients
2 cups sliced fresh or frozen rhubarb, thawed and drained1 can (20 ounces) unsweetened pineapple tidbits, drained1/2 cup sugar, divided2 tablespoons plus 1/3 cup all-purpose flour, divided1/3 cup quick-cooking oats3/4 teaspoon ground cinnamon1/8 teaspoon salt1/4 cup cold butterWhipped cream, optional
Preparation
In a large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 tablespoons flour. Transfer to a 9-in. deep-dish pie plate coated with cooking spray.
In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Cool for 5 minutes; serve with whipped cream if desired.
