4 cups finely cut fresh rhubarb 2 cups white sugar 1/2 to 3/4 cup flour 1/4 tsp. salt 3/4 cup sour cream
Line a 10 inch pie plate with your favorite pie pastry. Mix together sugar, flour, salt & sour cream; pour over rhubarb. Pour into bottom pie pastry and cover with pastry topping. Brush pastry with milk and sprinkle very lightly with sugar. Bake at 350º F until nicely browned.
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