3 tbsp. flour
1/2 tsp. salt
1 1/4 c. sugar
1 c. sour cream
1 tsp. vanilla
1/2 tsp. lemon extract
3 c. fresh rhubarb
1 beaten egg

TOPPING:

1/3 c. sugar
1/3 c. flour
Salt
1 tsp. cinnamon
1/4 c. butter

Sift first 3 ingredients (not from TOPPING list). Add egg, sour cream, vanilla and lemon extract.

Mix well, add rhubarb and put in unbaked 9 inch pie shell. Bake 400 degrees for 15 minutes, then 350 degrees for 25 minutes.

Mix TOPPING ingredients together well and put this mixture over the pie and return to oven for 15 minutes.