Fresh Rhubarb Pudding - cooking recipe

Ingredients

1 (8 oz.) crushed pineapple
2 c. fresh rhubarb
1 egg
3/4 c. sugar
1 Tbsp. lemon juice
2 Tbsp. flour
2/3 c. flour
3 Tbsp. sugar
pinch of salt
2 Tbsp. margarine

Preparation

Mix 1 can crushed pineapple with 2 cups fresh rhubarb.
Grease a 10 x 6-inch casserole and put fruit in bottom.
Beat egg slightly and add 3/4 cup sugar, 1 tablespoon lemon juice and 2 tablespoons flour; pour over fruit.
Sift 2/3 cup flour and 3 tablespoons sugar and a pinch of salt.
Cut 2 tablespoons margarine into this mixture.
Sprinkle over fruit.
Bake 45 minutes.
Garnish with whipped cream or vanilla ice cream.
Bake at 350\u00b0 for 45 minutes.