1 (9-inch) pie shell (unbaked)
2 c. rhubarb, finely cut
3/4 c. sugar
1 egg (unbeaten)
1/8 tsp. salt
1 tbsp. flour
1 c. sour cream
1/4 tsp. almond flavoring

Mix rhubarb and sugar. Combine egg, flour and salt. Add sour cream and almond flavoring. Mix with rhubarb/sugar mixture. Pour into pie shell. Bake at 400 degrees for 15 to 20 minutes. Reduce heat to 350 degrees for 30 to 40 minutes additionally. Cool before serving. Serve with whipped cream.