Pineapple Rhubarb Crumble Pie

• 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

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

shell, rhubarb, cornstarch, sugar, splenda granular, pineapple, topping, brown sugar, splenda, flour, oats, butter

Taken from www.food.com/recipe/pineapple-rhubarb-crumble-pie-314961 (may not work)