Fresh Butter Crumb Topped Rhubarb Pie with Sour Cream

This is a great way to use up fresh rhubarb.
Excellent; custard like bottom with a crumb topping.
very good warmed and with a side of vanilla ice cream.
I like to peel the rhubarb some to remove the strings.

Ingredients:
1 cup white sugar
1 cup sour cream
3 eggs
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt or to taste
4 cups fresh rhubarb, chopped
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

Directions:
Preheat oven to 375 degrees F.
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 350 degrees F.
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.