1 (9 inch) unbaked pie shell
3 tbsp. cornstarch
1/2 c. brown sugar
1/4 tsp. salt
2 c. rhubarb, cut up
1 (20 oz.) can crushed pineapple, undrained
1/4 c. butter, softened
3 tbsp. flour
3 tbsp. brown sugar

Combine cornstarch, brown sugar, and salt. Toss with rhubarb and pineapple. Pour into lined pie pan. Blend butter with flour and brown sugar. Sprinkle over filling. I usually add a lattice covering but this is not necessary. Bake 40 to 45 minutes at 425 degrees or until browned lightly.