1 1/2 c. sugar
7 tbsp. cornstarch
1/2 c. half & half
1 pie shell, not baked
4 c. rhubarb

Cook sugar, cornstarch, and half & half. Pour the above cooked sauce over rhubarb in shell. Bake 30 minutes in 375 degree oven. Then top with 1/2 cup flour, 2/3 cup brown sugar and 3 tablespoons butter. Bake 15 minutes more.

This topping is what I used on the cherry pie. I used cherries, sugar and tapioca for the filling.