CRUST:

1 c. corn flake crumbs
1 c. flour
1/4 c. brown sugar
1 tsp. cinnamon
1/2 c. melted butter

Combine ingredients and mix well. Press 1/2 mixture evenly and firmly in bottom of 9 x 9 inch pan. Save rest for top.

FILLING:

1 egg
1 c. sour cream
1 1/4 c. granulated sugar
3 tbsp. cornstarch
1/2 tsp. cinnamon
3 c. diced rhubarb

Beat egg slightly. Combine with sour cream. Mix the rest of the ingredients and add to the sour cream mixture. Add rhubarb. Spread over crumb crust then put remaining mixture on top. Bake at 325 degrees about 1 hour. Serve with ice cream or whipped cream.