1 egg, well beaten
3/4 c. sugar
1 c. sliced rhubarb
1/2 c. soda cracker crumbs
Dash of salt
1/4 c. crushed pineapple
2 tbsp. melted butter
1 (9 inch) double pie crust

Combine sugar and egg, add rhubarb, crumbs, salt, pineapple and butter. Mix well. Pour into pastry-lined pie pan. Cover with top crust. Bake at 425 degrees for about 45 minutes.