Rhubarb Crisp

Description
A touch of Hawaii, a delicious dessert and very easy to make.

Crust and topping

 * 2 cups quick-cooking rolled oats
 * ¼ teaspoon salt
 * 1½ teaspoons baking powder
 * 1 cup brown sugar, lightly packed
 * 1½ cups all-purpose flour
 * 1 cup margarine or butter

Filling

 * 2 tablespoons cornstarch
 * 1 cup granulated sugar
 * 1 large egg, beaten
 * 3 cups chopped fresh rhubarb or frozen rhubarb
 * 1 cup canned crushed pineapple, drained
 * 1 teaspoon cinnamon

Crust and topping

 * 1) In a medium size mixing bowl, mix together quick-cooking rolled oats, salt, baking powder, brown sugar, all-purpose flour; mix well to combine.
 * 2) Add margarine or butter and using a fork or pastry blender, mix until crumbly.
 * 3) Spoon half the crumbly mixture into a 9 inch x 12 inch oven proof baking casserole dish and pat down with a spatula.
 * 4) Save the remaining half mixture for topping.

Filling

 * 1) Preheat oven to 350°F.
 * 2) In a medium size mixing bowl, combine cornstarch and granulated sugar; mix well.
 * 3) Combine beaten egg with cornstarch/sugar mixture and mix until smooth.
 * 4) Add chopped rhubarb, crushed pineapple and stir well to blend.
 * 5) Pour mixture over the crumbly mixture in the casserole dish.
 * 6) Sprinkle with cinnamon.
 * 7) Sprinkle remainder of crumbly mixture over the top.
 * 8) Bake in preheated 350°F oven for 45 to 50 minutes or until lightly browned.
 * 9) Remove from oven and let cool slightly before serving.
 * 10) Serve with your choice of ice cream or whipping cream.