Sour Cream Rhubarb Crumb Pie

Pastry for a single crust 10 inch pie
4 cups cubed rhubarb
1 1/2 cups white sugar
1/3 cup flour
1 cup sour cream

Topping:
1/2 cup flour
1/2 cup packed brown sugar
1/4 cup soft butter

Roll out the pie crust and line a 10 inch or 9 inch deep dish pie plate. Trim even with the edge of the pie plate.

Arrange rhubarb in the pie shell.

Mix together the sugar, flour and sour cream. Pour mixture over the rhubarb.

Topping:
In a small bowl combine the flour and brown sugar. Stir in the butter until crumbly. Sprinkle over the rhubarb.

Bake at 450 degrees F. for 15 minutes. Reduce heat to 350 and continue to bake for another 30 minutes.