Pineapple Rhubarb Crumble Pie - cooking recipe

Ingredients

1 unbaked pie shell
4 cups rhubarb, chopped
2 tablespoons cornstarch
1/2 cup sugar
1/2 cup Splenda granular
2 (8 ounce) cans crushed pineapple, drained
Topping
1/2 cup brown sugar
1/4 cup Splenda granular
1/2 cup flour
1/4 cup old fashioned oats
3 tablespoons butter, cold

Preparation

Preheat oven to 350.
Combine rhubarb and cornstarch, set aside.
Roll out pie crust into 8 inch pie plate.
Pour rhubarb and cornstarch mixture into prepared crust.
Combine sugar and Splenda; sprinkle over rhubarb mixture.
Top evenly with drained pineapple.
Prepare Topping: combine sugars, flour and oats, then cut in butter using a pastry cutter until mixture resembles coarse crumbs.
Sprinkle topping over pineapple.
Cover edges of pie with foil and bake at 350 for 25 minutes.
Remove foil and continue baking for an additional 25-30 minutes until topping is golden.
Cool completely on wire rack. Store leftovers in fridge.