Rhubarb and Pineapple Pie

Pastry for 2-crust pie 2 1/2 c Rhubarb; chopped

1 1/2 c Pineapple; chopped, fresh or

- canned (drain if canned) 1 2/3 c Sugar

6 tb Flour

1 tb Butter

Combine sugar and flour and sprinkle one quarter of this mixture over the bottom crust. Arrange combined fruits in layers, sprinkling each layer with the sugar-flour mixture. Dot the top layer with butter and cover with top crust. Bake 45 minutes in 350 F oven. Serve warm or cold.