Fresh Rhubarb Pudding

Directions

1. 1
   Mix 1 can crushed pineapple with 2 cups fresh rhubarb.
2. 2
   Grease a 10 x 6-inch casserole and put fruit in bottom.
3. 3
   Beat egg slightly and add 3/4 cup sugar, 1 tablespoon lemon juice and 2 tablespoons flour; pour over fruit.
4. 4
   Sift 2/3 cup flour and 3 tablespoons sugar and a pinch of salt.
5. 5
   Cut 2 tablespoons margarine into this mixture.
6. 6
   Sprinkle over fruit.
7. 7
   Bake 45 minutes.
8. 8
   Garnish with whipped cream or vanilla ice cream.
9. 9
   Bake at 350° for 45 minutes.