4 cups cubed rhubarb
1 1/2 cup sugar and 1/3 cup flour mixed; add 1 cup sour cream to mixture, as well as a few
strawberries if so desired. Put raw rhubarb in pan, lined with pie crust; pour sour cream mixture
1/2 cup flour
1/2 cup brown sugar
1/4 cup softened butter
Bake at 400* F for 15 minutes, and decrease oven to 350*
baking for a further 30-40 minutes more.
Recipe From the Kitchen of Gladys Eby.