Rhubarb Cream Pie

(from Kim Mascaro) 


1 to 1 c sugar


3 eggs, beaten

c sour cream

1 Heaping T flour




Mix this together and pour over about 3 cups cut up rhubarb (or substitute the rhubarb with Turtle Farm strawberries!) in an unbaked pie shell.  Sprinkle cinnamon over top.  Bake 10 minutes and 450, then reduce heat to 350 and bake for another 50 minutes or until done.  Serving the same day its baked produces the ideal results, as the crust can get soggy.