I'd made this pie many times and it is always a hit!!! THIS RECIPE IS FROM RHUBARB-CENTRAL WEBSITE.

Single pie crust

1 1/4 cups all purpose flour
1/3 cup shortening
1tsp apple Cider vinegar (optional)
4-6 tbsp cold water(you may need less or more water, depends on the humidity)
Refrigerate the dough crust for an hour before you use for easy handling

3 1/2 cups chopped fresh rhubarb
1 cup sour cream
1/3 cup flour
1 1/2 cups sugar (you may reduced the amount it's a personal preference)


Topping

1/2 cup brown sugar
1/4 cup room temperature butter
1/2 cup flour

Bake at 450 farenheit for 15minutes then lower the temperature to 350 Fahrenheit and bake for another 45 minutes.

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