2 cups rhubarb (cut in 1/2-inch pieces)
1 cup dairy sour cream
1/2 cup white sugar (may increase to 1 cup for a sweeter taste)
1/2 cup all-purpose flour
1 unbaked deep pie shell (I use a Pillsbury crust)

TOPPING:

3/4 cup all-purpose flour
3/4 cup brown sugar
1/4 cup (1/2 stick) butter

Preheat oven to 400°F.

Cut rhubarb and put in bottom of unbaked deep pie shell.

Mix together: dairy sour cream, white sugar (up to 1 cup) and 1/2 cup flour. Pour over rhubarb in pie shell.

Mix together topping ingredients. Crumble over top of pie and pat down.

Bake at 400°F for 15 minutes, then at 350°F for 40 minutes.

ENJOY!

Submitted by: Heather Adkins