Ingredients:
1 unbaked pie shell
4 cups rhubarb, chopped
2 tablespoons cornstarch
½ cup sugar
½ cup sugar substitute
2(8oz.) cans crushed pineapple, drained
Topping:
½ cup brown sugar
½ cup sugar substitute
½ cup flour
¼ cup old fashioned oats
3 tablespoons cold butter
Directions:
- Place unbaked pie crust into 9inch pie plate.
- Combine rhubarb and cornstarch and pour into crust.
- Mix together sugar and sugar substitute and pour over pie filling.
- Evenly top with pineapple.
- For topping: mix together sugars, flour and oats and cut in butter. Mixture should resemble coarse meal.
- Pour topping over pineapple.
- Cover edges of crust with foil and bake for 25 minutes in a 350° oven. Remove foil and bake another 25 to 30 minutes, topping should be golden brown.
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