Submitted by: Diane Page (from Allrecipes.com)
"A creamy sweet-tart tang!"

Ingredients:

1 9" unbaked pie crust

4 cups chopped fresh rhubarb

1 egg

1/2 cup white sugar
1 cup sour cream
1/3 cup all-purpose flour
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup butter, melted

1. Preheat oven to 450 degrees F
2. Press the pie crust into a 9" pie pan.  Spread rhubarb in an even layer in the bottom of the crust.  In medium bowl, whisk the egg, white sugar, sour cream and 1/3 cup of flour until smooth.  Pour over rhubarb.
3. In small bowl, mix together 1/2 cup of flour and brown sugar.  Stir in melted butter until mixture is crumbly.  Sprinkle over top of pie.
4. Bake for 15 minutes, and then reduce heat to 350 degrees F.  Continue to bake for 40 minutes or until the edges have puffed and the topping is golden.  The center may still be slightly jiggly.  Cool completely before slicing and serving.