cups sliced fresh or frozen rhubarb, thawed and drained
20 oz. can unsweetened pineapple tidbits, drained
cup sugar, divided
T plus ⅓ cup all-purpose flour, divided
cup quick-cooking oats
tsp. ground cinnamon
cup cold butter
Combine the rhubarb, pineapple, 1/4 cup sugar and 2 T flour. Transfer to a 9 inch pie plate coated with cooking spray. Combine oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350 degrees for 30-35 minutes or until filling bubbly and topping golden brown.