Title: Sour cream rhubarb pie
 Categories: Pies
      Yield: 6 Servings
 
           Pastry for large pie
      4 c  Rhubarb; cubed (can use 3)
  1 1/2 c  Sugar
    1/3 c  Flour
      1 c  Sour cream

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  Flour
    1/2 c  Brown sugar
    1/4 c  Butter; soft
 
    Preheat oven to 400F. Arrange rhubarb in unbaked pie shell. Mix
  sugar and flour; blend in sour cream and pour over mixture evenly.
  Blend topping ingredients till crumbly. Sprinkle crumbs over rhubarb.
  Bake at 400F for 15 minutes, then at 350F for an additional 30
  minutes till fruit is tender, filling set and crumb topping golden.
  Fat grams per serving:
  :           Approx. Cook Time: :45