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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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If you havenât already, introduce the family to rhubarb in an irresistibly delicious way. âJudy Schut, Grand Rapids, Michigan Ingredients:
2 cups sliced fresh or frozen rhubarb, thawed and drained |
1 can (20 ounces) unsweetened pineapple tidbits, drained |
1/2 cup sugar, divided |
2 tablespoons plus 1/3 cup king arthur unbleached all-purpose flour, divided |
1/3 cup quick-cooking oats |
3/4 teaspoon ground cinnamon |
1/8 teaspoon salt |
1/4 cup cold butter |
whipped cream, optional |
Directions:
1. 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.
2. 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. Yield: 6 servings.
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