Rhubarb Custard Pie
4 Cups Chopped Rhubarb
1 1/2 Cup Sugar
1 Cups Sour Cream
2/3 Cup Flour
1/2 Cup Flour
1/2 Cup Packed Brown Sugar
1/4 Cup Melted Butter
1 Pie Crust
Preheat oven to 450°F
In a raw pie crust, arrange rhubarb evenly.
Pour all the other filling ingredients over the rhubarb.
For the topping, mix the flour and sugar together and drizzle in butter until crumbly.
Sprinkle topping over top of the pie.
Bake in bottom 1/3 of oven at 450°F for 15 minutes, reduce to 350°F and bake until golden (about 40 minutes).