1 cup sour cream Method: Place rhubarb in pie shell. Stir sugar and
flour together in small bowl. Mix in sour cream. Pour over rhubarb.
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/4 cup butter or margarine, softened
Method: Mix all three ingredients until crumbly. Sprinkle over pie.
Bake on bottom shelf in 425 F over for 10 minutes. Reduce heat to 350 F
and bake about 40 to 50 minutes until rhubarb is cooked and topping is