2 c. flour
1 1/2 c. (uncooked oatmeal)
2 c. brown sugar
1 c. butter, melted
2 tsp. cinnamon
8 c. rhubarb
2 c. sugar
4 tbsp. cornstarch
2 c. drained pineapple juice (add enough water to make the 2 cups)
1 lg. can pineapple (chunks)

FRUIT MIXTURE:

Cook in large pan rhubarb, sugar, cornstarch and pineapple juice. Cook until tender. When done add pineapple, mix up well.

CRUMB CRUST AND TOPPING:

Mix up flour, oatmeal, sugar, butter and cinnamon. Pat 1/2 the mixture in greased cake pan. Pour rhubarb mixture on and add rest of crumb mixture.

Bake 350 degrees for 30 to 40 minutes.

Granddaughter-in-law