1/4 c. granulated sugar
1 tbsp. cornstarch
1 c. crushed pineapple (do not drain)
1 tbsp. lemon juice
1 c. sifted all-purpose flour
1 c. brown sugar
1 tsp. salt
2 1/2 c. rolled oats
1 c. shortening

Cook sugar, cornstarch and crushed pineapple until clear. Add lemon juice and cool. Mix flour, brown sugar, salt and rolled oats. Cut in shortening to make a crumbly mass. Spread one-half of flour mixture in 13 1/2 x 9 x 1 inch layer cake pan. Spread with cooled pineapple mixture. Sprinkle remaining flour mixture over top, patting smooth.

Bake at 375 degrees until brown, approximately 15 minutes. When cool, cut into 24 squares. For tea cakes, cut smaller.

Variation: Substitute 1 cup guava jam, marmalade, prune or date filling for pineapple mixture.