1 unbaked 9 inch pie shell
3 c. finely sliced rhubarb
1 egg
1 c. sour cream
1 1/4 c. sugar
3 tbsp. cornstarch
1/2 tsp. cinnamon

Put rhubarb in bottom of pie shell. Beat egg, combine with remaining ingredients. Pour over rhubarb. Bake at 425 degrees for 15 minutes, reduce to 375 degrees for approximately 40 minutes. Check after 30 minutes. Slice strawberries, add sugar and set aside. Put on top of cooled, baked pie. May be served with whipped topping, if desired.