• 2 cups rhubarb cut into 1" cubes
• 1 cup crushed pineapple, drained
• 1 egg, beaten
• 1 cup sugar
• 2 Tbsp. self-rising flour
• 2 Tbsp. lemon juice

Topping:

• 1 cup sifted self-rising flour
• 1/2 cup sugar
• 1/2 cup butter, softened

Combine all ingredients in a small bowl and mix with a fork or pastry blender until small grains are formed

1. Combine rhubarb and pineapple in the bottom of a lightly greased 9" square baking dish
2. Combine remaining ingredients in a small bowl and mix well
3. Pour batter over fruit mixture
4. Sprinkle with topping
5. Bake at 350 for 55 minutes

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