1 Unbaked Pie Shell 9"	TOPPING
4 Cups Rhubarb, Diced	1/4 Cup Flour
1 1/2 Cups Sugar	1/4 Cup Rolled Oats (oatmeal)
1/3 Cup Flour	1/2 Cup Brown Sugar (lightly
1 Cup Sour Cream	-Packed)
1 Teaspoon Vanilla	1/4 Cup Soft Butter

Method:
Preheat oven to 450 degree F

Arrange rhubarb on the bottom of the unbaked pie shell.

Mix the sugar with 1/3 cup flour, the vanilla and stir in sour cream. Pour mixture evenly over the rhubarb.

Combine the topping ingredients until crumbly and sprinkle over top.

Bake in a 450 degree F oven for 15 minutes. Lower temperature to 350 degree F and bake an additional 30 minutes or until rhubarb is tender, filling is set and crumb topping is golden brown.