---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pies
       Yield: 6 servings
            Pastry for large pie              1/3 c  Flour
       4 c  Rhubarb; cubed (can use 3)          1 c  Sour cream
   1 1/2 c  Sugar                         
     1/2 c  Flour                             1/4 c  Butter; soft
     1/2 c  Brown sugar                    
     Preheat oven to 400F. Arrange rhubarb in unbaked pie shell. Mix sugar and
   flour; blend in sour cream and pour over mixture evenly. Blend topping
   ingredients till crumbly. Sprinkle crumbs over rhubarb. Bake at 400F for 15
   minutes, then at 350F for an additional 30 minutes till fruit is tender,
   filling set and crumb topping golden. Fat grams per serving: Approx. Cook
   Time: :45