1 can (19 oz.) rhubarb-strawberry pie filling
Sour cream
Pie crust

Pour pie filling into uncooked pie crust. Spread a layer of sour cream.

TOPPING:

1/2 c. brown sugar
1/2 c. flour
1/4 c. oatmeal
1/4 c. melted butter
Dash cinnamon

Mix together. Spread topping over sour cream. Bake at 400 degrees for 10 minutes, 350 degrees for 40 minutes until pie crust turns golden.