Rhubarb Cream Pie

1 ½ cup sugar

3 level Tablespoons flour

3 eggs beaten

6 Tablespoons sour cream

4 cups cut up rhubarb

Mix sugar and flour.  Sprinkle 2 tablespoons on bottom of unbaked 9” pie crust, add the cut up rhubarb.  Now add eggs and sour cream to rest of sugar mixture and pour over rhubarb.  Sprinkle lightly with nutmeg  or cinnamon if desired.  Bake 450 degree oven for 10 minutes…lower heat to 350 degrees and continue baking 40 minutes.