Pineapple Rhubarb Crumble Pie

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

Directions

1. 1

   Preheat oven to 350.

2. 2

   Combine rhubarb and cornstarch, set aside.

3. 3

   Roll out pie crust into 8 inch pie plate.

4. 4

   Pour rhubarb and cornstarch mixture into prepared crust.

5. 5

   Combine sugar and Splenda; sprinkle over rhubarb mixture.

6. 6

   Top evenly with drained pineapple.

7. 7

   Prepare Topping: combine sugars, flour and oats, then cut in butter using a pastry cutter until mixture resembles course crumbs.

8. 8

   Sprinkle topping over pineapple.

9. 9

   Cover edges of pie with foil and bake at 350 for 25 minutes.

10. 10

    Remove foil and continue baking for an additional 25-30 minutes until topping is golden.

11. 11

    Cool completely on wire rack. Store leftovers in fridge.