Rhubarb-Pineapple Custard Kuchen - cooking recipe

Ingredients

3/4 c. margarine or butter
1/2 c. sugar
2 egg yolks (3 if small)
1 1/2 c. flour
1 tsp. salt
1 Tbsp. sugar
1 Tbsp. flour
1 1/2 c. or as needed chopped rhubarb
1 small can crushed pineapple, drained
3 whole eggs plus 2 whites, beaten well
1/2 c. lite cream or evaporated canned milk
1 1/2 c. sugar
1/4 tsp. salt

Preparation

Line
10
x 12-inch glass pan with crust recipe (margarine or butter,
1/2
cup sugar and egg yolks).
Cream with a spoon and add
1
1/2
cups flour and salt.
Mix well and pat into pan, working
up sides.\tCombine 1 tablespoon sugar and 1 tablespoon flour
and\tsprinkle
over crust.
Fill crust lined pan with chopped
rhubarb mixed with crushed, drained pineapple.