2 c. rhubarb
1/3 c. flour
1 c. sugar
1 c. whipping cream
1 (9 inch) pie shell

Fill pie shell with rhubarb. Combine sugar, flour and cream. Mix. Pour over rhubarb. Bake at 425 degrees 15 minutes. Turn heat down to 300 degrees. Continue baking for 45 minutes or until rhubarb is tender.