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Pineapple-Rhubarb Streusel Dessert Recipe

Convenient canned pineapple and fresh rhubarb deliciously combine in this dessert. It's quick, easy and, best of all, yummy!—Bobbi Miles, Waupaca, Wisconsin

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Pineapple-Rhubarb Streusel Dessert Recipe

Prep: 15 min. Bake: 35 min.

Yield: 12 Servings

15 35 50

Ingredients

5 cups sliced fresh or frozen rhubarb, thawed (1-inch pieces)
2 cans (8 ounces each) crushed pineapple, undrained
1 cup sugar
1/4 teaspoon ground nutmeg
1 package butter recipe golden cake mix (regular size)
2 cups finely chopped pecans
1/2 cup cold butter

Directions

In a large bowl, combine the first four ingredients; mix well. Pour into a greased 13-in. x 9-in. baking dish. In another bowl, combine dry cake mix and pecans. Cut in butter until mixture resembles coarse crumbs; spread evenly over rhubarb mixture. Bake at 350° for 35-40 minutes or until lightly browned. Yield: 12 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 piece) equals 461 calories, 25 g fat (7 g saturated fat), 20 mg cholesterol, 350 mg sodium, 60 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Pineapple-Rhubarb Streusel Dessert in Country Woman March/April 2002, p35