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Linda tried out this recipe from AllRecipes. She says: "It is good, but was too much for my 9" pie shell--a cooked the rest in a custard dish."
1 1/4 cups white sugar 1 cup sour cream 3 eggs 2 tablespoons all-purpose flour 1/2 teaspoon vanilla extract 1/4 teaspoon salt 3 cups chopped fresh rhubarb 1 (9 inch) unbaked pie shell 1/3 cup white sugar 1/3 cup all-purpose flour 1 teaspoon ground cinnamon 1/4 cup butter, softened
Preheat oven to 375F.
Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell.
Bake for 30 minutes in the preheated oven. Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.
Remove pie from oven. Reduce oven temperature to 350F. Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.